Ingredients:
Into a large bowl place:
- 3 cups dried, unsweetened, unsulfured, organic coconut flakes
- 1 1/2 cups cocoa powder
- 1 cup organic maple syrup or your sweetness of choice
- 1/3 cup coconut butter
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
Instructions:
Pre-heat oven to 250 degrees F
Using a hand mixer, or simply a big spoon, blend all ingredients until well combined.
Bake in oven for 1 hour or until desired consistency
For RAW: Spoon rounds of the dough onto dehydrator screens (about a Tbsp) and dehydrate at 115 degrees F for 12 to 24 hours, or until crisp on the outside and nice and chewy on the inside.
FOR BLONDE MACAROONS: Replace the cocoa powder in the recipe with an equal amount of finely ground almond flour (can use a coffee grinder, mini food processor or blender).
Tip: Make the blonde ones first and use the same bowl.
Each recipe makes between 24 and 36 macaroons
Recipe from: Christina Zvicer, BSc, RHN , Hatha Yoga with a Sprinkle of Nutrition –
