In a large mixing bowl, mix together dried coconut, macadamia nuts, cocoa powder, ginger and salt. Add maple syrup, coconut oil, vanilla extract and chocolate extract to the bowl and mix well. Place small scoops (1-2 tablespoons) of mixture on parchment paper and press down slightly.
Place the macaroons in a dehydrator and set it to 125°F. Dehydrate for 24 hours. After 12 hours, check on the macaroons by pinching slightly to confirm they are dehydrating correctly. The macaroons should have a crunchy exterior with a soft inside.
If a dehydrator is unavailable, the macaroons and brownies can also be put in the oven at the same temperature and time.
Recipe by Chef Jimmy MacMillan www.JMPurePastry.com. Check out his other dehydrator-using, raw recipes: Vanilla Almond Macaroons and Madagascar Vanilla Brownies.
In a large mixing bowl, mix together dried coconut, macadamia nuts, cocoa powder, ginger and salt. Add maple syrup, coconut oil, vanilla extract and chocolate extract to the bowl and mix well. Place small scoops (1-2 tablespoons) of mixture on parchment paper and press down slightly.
Place the macaroons in a dehydrator and set it to 52°C. Dehydrate for 24 hours. After 12 hours, check on the macaroons by pinching slightly to confirm they are dehydrating correctly. The macaroons should have a crunchy exterior with a soft inside.
If a dehydrator is unavailable, the macaroons and brownies can also be put in the oven at the same temperature and time.
Recipe by Chef Jimmy MacMillan www.JMPurePastry.com. Check out his other dehydrator-using, raw recipes: Vanilla Almond Macaroons and Madagascar Vanilla Brownies.