Have you ever tasted something so freakin fantastic that you had to get your hands on more immediately! Well that kind of sorta happened to me when I tasted Raw Melissa’s Coconut Macaroons. I had a sample of two and I was hooked and becasue I knew I need more more more and on more occasions then just once, I knew I need to learn how to make some!
**** HUGE disclaimer!! Theses are in no way as good as Raw Melissa’s nor did I have her recipe to go off of but they do the trick on satisfying my craving. Raw Melissa’s are 100% organic…these…not so much!
I found a recipe on line from Healthy Green Lifestyle. A few of the items are hard to find in regular grocery stores or pretty pricey! Almond flour is really pricey and so is coconut oil! I also ran my coconut through my food processor to get it a little finer then it was.
3 cups unsweetened dried coconut flakes
1 1/2 cup coconut flour (or substitute almond flour)
1/2 cup maple syrup or raw honey
1/4 cup organic coconut oil or coconut butter
1 tsp. organic vanilla extract
pinch of Himalayan or sea salt
** I added 1/2 cup sugar to help sweeten
Using a stand mixer with a paddle attachment, combine all ingredients until well mixed. Taste the “batter”. If it is not sweet enough for you, add a little more sweetener until it tastes just right. Place spoonfuls of desired size on a cookie sheet and bake at 325 degrees F for about 10 minutes. Be careful they don’t burn. Alternatively, you can cook these at a low temperature (like 200 degrees F) for longer (an hour or two), or you can dehydrate these at 115 degrees F for 12-24 hours if you want them to be truly “raw macaroons”. Store in an air-tight container; if they are dehydrated, store them in the refrigerator or freezer.
You will want to use your small cupcake tin and scoop even scoops of dough into each well. Press each scoop down with a spoon and now it’s ready to bake!
Bake until the edges start to get golden.