Monday, October 01, 2012

Almond Coconut Macaroons

While my SIL, Mara, was in town for a short visit, she motivated my tween to get off the computer and into the kitchen to do a little baking.  Chloe picked a gingerbread cookie recipe from the family recipe collection that my MIL put together for each of her kids.  Mara doesn't eat either gluten or dairy, so I thought it a little unfair for her to cook up a delicious treat that she couldn't enjoy.  As soon as those cookies were out of the oven, I whipped up a small batch of these raw vegan Almond Coconut Macaroons. 

It's a simple recipe that I've found many variations of throughout the raw blog world like here and here.  I pretty much copied mine verbatim from Matthew Kenney's Everyday Raw, except that I didn't take the time to dehydrate them because I wanted to reward my sister immediately for her good efforts.  I rolled these in the extra ground almonds to help them keep their shape.

If you make your own almond milk, this is an excellent recipe to use up some of that extra almond pulp.  Dehydrate the pulp and then blend the crumbles into almond flour.  It takes a lot less effort than it sounds, really.  I can't use up enough of this stuff, and I chuckle whenever I see a bag of pricey almond flour at Whole Foods.  However, if I keep making macaroons, I'd have to start running daily marathons to burn off all that sweet goodness.

After the first one, I had to force (with a wink) Mara to eat more so I could get a cute picture.  That's easy with her, though, look at that cute smirk.

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