Chocolate Ginger Macaroons

Have you ever wondered what the difference is between macaroons and macarons? Macaroons are a coconut-based cookie while macarons are meringue based. Both are delicious in their own unique way. These chocolate ginger macaroons have a rich chocolate flavor that’s complemented by sweet, zesty ground ginger. Our Pure Chocolate Extract and Tahitian Pure Vanilla Extract add an extra layer of decadence to these bite-sized treats. These macaroons are easy to make in a dehydrator and perfect for your next dinner party.

Ingredients

Directions

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.

Notes:

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.

Directions

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.

Notes:

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.

  • Nielsen-Massey time icon

    15 minsprep

  • Nielsen-Massey time icon

    24 hrscook

  • Nielsen-Massey yield icon

    54macaroons

This Recipe Uses

Pure Chocolate Extract 4oz

Pure Chocolate Extract

Tahitian Pure Vanilla Extract 4oz

Tahitian Pure Vanilla Extract