Way back in June I sent this recipe off to a would-be project that never came to be… so on a positive note I at least get to share it here with you!!!
Keeping it shot and sweet today becasue I have a little down with the stomach flu. blahhhhh. It’s the pits. Hoping to get a chocolate bark tutorial and a gingerbread cut-out recipe up before xmas too, but if not I will post them shortly after. Let’s keep the holiday cheer flowing anyway, right?!!
But if you don’t hear from me before the weekend, I wish you all peace and love and light this holiday season and in every season. I’m so thankful for my readers and instagram friendsies. If you try any of the recipes here please leave a comment, I love to hear your feedback and always respond.
Peace + Love,
Kaity xx
recipe after the jump…
Base Recipe
Yield ~30
These raw vegan coconut-almond macaroons are an easy go-to snack/dessert that can be made way ahead of time and kept in the fridge or freezer. You can add a variety of flavors to the simple base recipe and even coat them in melted chocolate for an extra-decadent treat. Trust me, do it. Add them to your holiday cookie plate this year and watch them disappear, you magician, you.
Ingredients
- 3 cups finely shredded coconut
- 1 cup almond meal or finely ground almonds
- ½ cup maple syrup
- ¼ cup + 2 tablespoons raw virgin coconut oil
- seeds scraped from 1 vanilla bean
- 1/8 teaspoon of fine grain Himalayan pink salt
Instructions
- Add all ingredients to a food processor and process until mixture comes together into a ball. At this point you can form mixture into rounded tablespoons as is or add in flavorings.
Did you make a recipe?
Tag @fareisle on Instagram and hashtag it #fareisle.
Cacao Raspberry Macaroons
Ingredients
- 1/3 of base macaroon recipe
- 1 heaping tablespoon raw cacao powder
- freeze-dried whole raspberries
Instructions
- Add 1 heaping tablespoon of raw cacao powder to 1/3 of the base macaroon recipe and pulse together in food processor until evenly incorporated.
- Take a rounded tablespoon of the mixture and flatten into a disc in your palm. Place a freeze-dried raspberry in the center of disc and form into a ball.
- Crush some of the freeze-dried raspberries and sprinkle over the top of each macaroon, and top with raw cacao nibs.
Did you make a recipe?
Tag @fareisle on Instagram and hashtag it #fareisle.
Mint Macaroons
Ingredients
- 1/3 of base macaroon recipe
- 1 teaspoon mint extract
- baby mint leaves to garnish
Instructions
- Add 1 teaspoon mint extract to 1/3 of the base macaroon recipe and pulse together in food processor until evenly incorporated.
- Form into rounded tablespoons and top with a baby mint leaf.
Did you make a recipe?
Tag @fareisle on Instagram and hashtag it #fareisle.
Almond-Raspberry Macaroons
Ingredients
- 1/3 of base macaroon recipe
- 1 teaspoon almond extract
- freeze-dried whole raspberries
Instructions
- Add 1 teaspoon almond extract to 1/3 of the base macaroon recipe and pulse together in food processor until evenly incorporated.
- Take a rounded tablespoon of the mixture and flatten into a disc in you palm. Place a freeze-dried raspberry in the center of disc and form into a ball.
- Crush some of the freeze-dried raspberries and sprinkle over the top of each macaroon, and/or top with a whole almond or almond slices.
Did you make a recipe?
Tag @fareisle on Instagram and hashtag it #fareisle.
Get creative and mix in other flavorings or optionally dip or coat macaroons into melted dark chocolate for an extra decadent treat.
Christine says
December 22, 2016 at 8:56 amI hope your little one gets well soon. Thank you for sharing your wonderful recipes!
Kaity Farrell says
December 24, 2016 at 1:51 amThank you Christine!!! Have a wonderful holiday! xx Kaity