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.
Recipe by Fare Isle at https://fareisle.com/raw-vegan-macaroons/