We were in Melbourne last year and Gareth ate his first ever macaroon at a cafe we went to that specialised in desserts.
At any rate, after eating the sugar laden macaroons of deliciousness Gareth was determined to one day make macaroons himself.
We’d go to markets, see macaroon stalls and he’d again suggest buying some and that we should really figure out how to make them.
Fast forward a year. We’d just gone out for dinner and eaten raw lasagne and a raw tomato basil tart (with some fresh juice) and decided to top off the meal by visiting a nearby organic grocer that sells some raw desserts.
Oh. My. Goodness. We were in for a treat! We bought a raw passionfruit icecream, raw lemon pie and some raw macaroons. I never knew I could get such amazing, healthy dessert in Canberra. I gushed over the food for days. They are some of the best desserts I’ve ever eaten. So fresh and delicious and satisfying!
We quickly polished our supplies off, but Gareth was again fixated by the macaroons. And healthy macaroons at that. If only we had our dehydrator!
Well. I couldn’t help myself. They were made the very next night. And they are just as good as the macaroons we’d bought, even if I do say so myself. Though I will confess, the batter almost didn’t make it to the oven. We then made them again two days later.
The recipe is practically coconut and sweetener so pretty well allergen free! They are grain free, dairy free, sugar free, vegan, nut free, egg free and can be made raw. Plus they are so easy to make!
2 3/4 cups flaked, dessicated or shredded coconut (unsweetened)
2 more cups dessicated or shredded coconut (unsweetened)
3/4 cup pure maple syrup or raw honey (or a mix of both, note: honey attracts moisture, so once cooked they may start getting a little less crispy over time, but still taste amazing!)
1/2 tsp vanilla extract (or to taste)
Small pinch sea or rock salt (I used pink himalayan)
Preheat the oven to about 140C/300F and line a tray with baking paper OR prepare dehydrator trays.
In a food processor or powerful blender, process the 2 and 3/4 cups of coconut until it forms coconut butter (so easy and so much cheaper then buying coconut butter). This will take a little while, but keep scraping down the sides when necessary and keep going! You shouldn’t need to add any coconut oil, just be patient. Give your food processor a rest if needed. After this is done, mix all the ingredients together in a bowl. Form into small balls on a tray or dehydrator sheet. They shouldn’t expand. Bake for about 20-25 minutes until lightly golden, or dehydrate for about 4 hours (I’m guessing as I haven’t tried it, but it depends on your dehydrator temperature).
Once cooked/dehydrated, don’t touch them until you’ve let them cool for about 20 minutes, or they will break apart. Enjoy!
Notes and suggestions: try adding a little cocoa to the batter before cooking (amazing! It tastes like brownie bites). Add various nut extracts, or other extracts (like orange or peppermint). Mix through some crushed nuts. Package them into nice tins or boxes for a beautiful (and tasty) gift!