Raw Coconut Macaroons Recipe
These raw coconut macaroons taste amazing! They're both a healthy, raw food dessert and a great use for all that leftover almond pulp from making almond milk.
- Prep Time :
20 min - Ready Time :
20 min
Servings
12 pieces
Ingredients
- 1 cup raw almonds
- 1 cup medjool dates
- 1 cup coconut (dried, shredded)
Directions
1.) In a food processor or powerful blender, blend the almonds into a coarse flour—some texture is good. Or you could also start with 3/4 cup almond meal, if you have some on hand, or the leftover almond pulp from making almond milk after it’s been dried in a food dehydrator.
2.) Pit the dates. It’s best to use whole dates and pit them yourself because they will be more moist and stick together better than pre-pitted dates.
3.) Add the pitted dates and coconut shreds into the blender and blend until thoroughly mixed. It will be too dry to actually form a dough ball within the blender, but will stick together well enough from the dates when shaped into balls. If it doesn’t stick together well enough, add more dates and blend again.
4.) Shape into 1-inch balls by hand.
You might also like chocolate coconut macaroons!
