Chocolate Macaroons
Posted: Wed Aug 01, 2012 6:36 amChocolate Macaroons
Makes approx. 24-36 macaroons
In a large bowl, combine all the ingredients and stir well to combine. Using a tablespoon, spoon dough onto non-stick dehyrdrator sheets. Dehyrdrate at 115 F for 12-24 hours, or until crisp on the outside and chewy on the inside. Pack in an airtight container.
This recipe is one of my favourites from the book "Raw Food, Real World" by Matthew Kenney and Sarma Melngallis. Copyright 2005
Makes approx. 24-36 macaroons
- 3 cups dried, unsweetened coconut flakes
1 1/2 cups cocoa powder
1 cup maple syrup
1/3 coconut butter
1 tablespoon vanilla extract
1/2 teaspoon sea salt
In a large bowl, combine all the ingredients and stir well to combine. Using a tablespoon, spoon dough onto non-stick dehyrdrator sheets. Dehyrdrate at 115 F for 12-24 hours, or until crisp on the outside and chewy on the inside. Pack in an airtight container.
This recipe is one of my favourites from the book "Raw Food, Real World" by Matthew Kenney and Sarma Melngallis. Copyright 2005