Almond Coconut Macaroons

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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

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Combine all ingredients into a food processor/blender and blend until combined.

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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.

DSC_0011Melt the squares of chocolate and then drizzle generously over the cooked macaroons. Let them sit for a while until the chocolate hardens then eat all of them. Just kidding everything in moderation!

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DSC_0018Enjoy!

– Rachael

 

 

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2 thoughts on “Almond Coconut Macaroons

  1. Hi Rachael,
    I love the creativity as well as the practicality of this website. Never knew such quintessentially rich and heavy desserts could be made in a simple and healthy way! I look forward to seeing many more of these posts!

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