Raw Coconut Macaroons
These raw coconut macaroons are irresistible. Just coconut, agave, vanilla and salt. So quick and easy and delicious. I dare you to eat only one.
Makes 40 macaroons (20 serves)
Calories 134kcal
Ingredients
- 2 3/4 cups shredded coconut , processed into coconut butter (230g)
- 3/4 cup agave nectar (210g)
- 2 tsp vanilla vodka or vanilla extra (10g)
- 1/4 tsp salt
- 2 cups shredded coconut , fine (170g)
Method
- Process 2 3/4 cups of shredded coconut in your food processor until it is completely smooth and creamy. Stop often to scrape down the sides.
- Mix coconut butter, agave, vanilla vodka and salt in a large bowl.
- Add 2 cups of finely shredded coconut and mix well.
- Scoop small tablespoons of mix onto a dehydrator tray/sheet.
- Dehydrate at 42ºC for 24-36 hours, until the macaroons are dry on the outside (or there's none left, whichever comes first)
Preparation
- Before: -
- During: 30 mins
- After: 24-36 hours
- Need: Food processor, dehydrator (or oven)
Nutrition Information
Serving: 2macaroons; Calories: 134kcal; Carbohydrates: 5.3g; Protein: 1.4g; Fat: 12.9g; Saturated Fat: 11.4g; Polyunsaturated Fat: 0.1g; Monounsaturated Fat: 0.5g; Sodium: 36.9mg; Potassium: 112mg; Fiber: 3.5g; Sugar: 1.6g; Vitamin C: 0.8mg; Calcium: 20mg; Iron: 0.7mg