Great take on macaroons. Another idea is to make a chocolate sauce to drizzle over.

Recipe Directions

1. Blend almonds, cashews, and water until thick like pudding.

2. Add in agave, ground flax seed, and sea salt. Blend well.

3. Add coconut and mix.

4. Scoop out into little balls or patties onto dehydrator sheets.

5. Dehydrate at 110 Fahrenheit for about 10 hours, give or take to your preferences. You can also freeze these, the batter is so thick that they easily stick together.

Hi_im_kelsi's Thoughts

By hi_im_kelsi

Great take on macaroons.

Another idea is to make a chocolate sauce to drizzle over.

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Comments

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I've got a mature coconut waiting to be used...

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I make macaroons very similar to this as a great way to use all of the coconut when I make fresh coconut milk (one of the best things on the planet!). Because it's with the dry pulp I add back in a bit of coconut oil and I use raw almond butter instead of almonds and cashews.

Add some cacao to make chocolate macaroons. I freeze half and dehydrate half. So yummy both ways :)

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3 votes
+
Vote up!
-
Vote down!

I make macaroons very similar to this as a great way to use all of the coconut when I make fresh coconut milk (one of the best things on the planet!). Because it's with the dry pulp I add back in a bit of coconut oil and I use raw almond butter instead of almonds and cashews.

Add some cacao to make chocolate macaroons. I freeze half and dehydrate half. So yummy both ways :)

Top Voted
4 votes
+
Vote up!
-
Vote down!

I've got a mature coconut waiting to be used...

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