Raw Coconut Almond Macaroons

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Raw Coconut Almond Macaroons


Simplicity still tastes great! Shredded coconut, almond pulp and your choice of sweetener still works. Enjoy these dense and tasty macaroons with a glass of nut milk or cover them in raw chocolate.

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1 1/4 cups almond milk pulp, strained (OR 1 cup ground almonds mixed with enough almond milk to create a wet "paste" in the food processor–less smooth in texture, but it is an adequate substitute)

1 cup dried, unsweetened shredded coconut

1/3 cup agave or maple syrup

1 generous pinch salt

Scrapings of 1 vanilla bean, OR 1 tsp good vanilla extract



1) Blend all ingredients together in a food processor until they form a dough. Add a little more agave or some water if the mixture is too thick.


2) Line a dehydrator sheet with Teflex and scoop the macaroons out by round tablespoons onto the sheet. Dehydrate at 115 degrees for 6 hours, or until macaroons hold together well but are still a little soft. Enjoy!





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