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
Instructions
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.
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!
Originally Submitted
4/26/2012
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