Coconut Macaroons. Falling in love with food!

 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.

Coconut Macaroons
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

Directions:

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.

This is the consistency you are looking for!

 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.

 And….pig out!

This was all that was left after one day. One batch makes about 40 cookies! Yeah…I enjoy a good treat!

4 Comments

Comments

  1. 1

    Thanks for the recipe! My daughter is gluten free and more ( almost no grains) so these are such an awesome treat for her! Just to let you know, if anyone lives in California, You can get almond meal at Trader Joes for really cheap. It's not as fine as almond flour, but it does the trick and you can always stick it in the food processor a little longer.

  2. 2
    Love the Decor! says:

    OH MY!! THESE COULD GET ME IN SERIOUS TROUBLE : )))

  3. 3

    Becca, I can't believe you wrote about this – I just made my first-ever batch of chocolate dipped macaroons last night! They are yummy! I'm going to pretend they're healthy too because of no egg yolks (but probably not so healthy after eating half the batch!) Love the idea of making them in the muffin tin – genius!

  4. 4
    cailen ascher says:

    mmm…these sound delicious. i just LOVE coconut desserts : )

    ps i'm hosting an earring giveaway if you care to stop by!

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