Nielsen-Massey Vanillas

Chocolate Ginger Macaroons

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1 3/4 cups170 g dried coconut
3/4 cup105 g chopped macadamia nuts
3/4 cup70 g + 2 tablespoons2 tablespoons cocoa powder
3/4 cup180 ml maple syrup
1/4 cup60 ml + 2 tablespoons2 tablespoons coconut oil
1 1/2 teaspoons1 1/2 teaspoons ground ginger
1 1/4 teaspoons1 1/4 teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract
1 1/4 teaspoons1 1/4 teaspoons Nielsen-Massey Pure Chocolate Extract
Pinch of sea salt

In a large mixing bowl, mix together dried coconut, macadamia nuts, cocoa powder, ginger and salt. Add maple syrup, coconut oil, Tahitian Pure Vanilla Extract and Pure Chocolate Extract to the bowl and mix well. Place small scoops of mixture on parchment or waxed paper and press down slightly.

Place in dehydrator and set it to 125 degrees F50 degrees C to 150 degrees F65 degrees C. Dehydrate for 24 hours. At the halfway point check on the macaroons by pinching slightly to confirm they are dehydrating correctly. The macaroons should have a crunchy exterior with a soft inside.

Makes 54 small scoops

Note: 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 Check out his other dehydrator-using, raw recipes: Vanilla Almond Macaroons and Madagascar Vanilla Brownies. You can also read more about this style of pastry prep here.

Nutrition Facts

Serv Size 1 Macaroon

Amount Per Serving
Calories 56 Calories fom Fat 38
% Daily Value*
Total Fat 5g 7 %
Saturated Fat 3g 15 %
Trans Fat 0g
Cholesterol 0mg 0 %
Sodium 4mg 0 %
Total Carbohydrate 5g 2 %
Dietary Fiber 1g 4 %
Sugars 3g
Protein 1g 1 %
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 2%

*Percent Daily Values are based on a 2,000
calorie diet.

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