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

½ cup almonds
½ cup cashews
½ cup water
4 tablespoons agave nectar
2 tablespoons flax seed (ground)
Pinch of sea salt
2 cups coconut

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

Top voted

jah rawstafari

Oct 18, 2010

21 votes
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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 :)

Carmentina

Oct 17, 2010

17 votes
+
Vote up!
-
Vote down!

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

All

jah rawstafari

Oct 18, 2010

21 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

Carmentina

Oct 17, 2010

17 votes
+
Vote up!
-
Vote down!

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

Top Voted

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