Macaroons
Submitted by leafekat on August 11, 2007 - 7:34pm
(1 vote)
Super sweet treat. This is based on Blond Macaroons from Raw Food, Real world.
Ingredients:
3 cup coconut flakes
1½ cup almond flour (ground/dehydrated almond pulp)
1 cup agave (you may not need this
much)
1 tablespoon vanilla flavor or extract or 1/2 vanilla bean
½ teaspoon sea salt
Preparation:
Mix or Process all of the ingredients. Shape into small cookies and dehydrate to your liking. They do not need to be dehydrated, but then will not retain the cookie shape. If you dont have a lot of almond flour you could get away with less.
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1.
Sorry we did not see your question germin8. Maple syrup would be about the same as the 1 cup of agave.
We think this is a great way to use up almond pulp.
I would dehydrate for a couple of hours and check them (depeding on thickness maybe less). If you over dehydrate them, they become very dry.
2.
I tried this, finally! And, I bought maple syrup extract. I added 1/2 tsp maple syrup. I agree, you will not need that much agave... because I used a cup agave, and found that I need to add an extra half cup or whole cup of coconut flakes.
3.
I was just wondering how to substitute the maple syrup for this Raw Food, Real World recipe. And I was going to use agave and maple extract. I don't have maple extract... so, I'll try the vanilla first. Thanks for the idea. The carob coconut macroon version is one of our favorite raw dessert recipes. (Using 1/4 the carob instead of chocolate).