The other day I made almond milk and, although delicious, the recipe unfortunately yielded a large amount of leftover almond pulp after the milk was strained. It is my firm belief that wasting food is one of the worst issues with our current society. So, I was wondering what to do with the leftovers when my wonderful friend suggested that I make almond macaroons. She had been making almond milk as well and brought these delicious macaroons to school with her and they were absolutely delicious. This recipe is easy and only requires four ingredients.
- 1 cup dehydrated almond pulp
- 1 cup pitted medjool dates
- 1 cup shredded coconut
- 3 squares dark chocolate
Combine all ingredients into a food processor/blender and blend until combined.
The oils from the almonds and coconut are enough to be able to roll the mixture into little balls. This recipe makes about 12 small macaroons. Place them on a baking sheet and bake for 10 minutes until the outsides are crisp.