Chocolate Ginger Macaroons

Chocolate Ginger Macaroons

Ingredients

  • 1 3/4 cups dried coconut
  • 3/4 cup chopped macadamia nuts
  • 3/4 cup + 2 tablespoons cocoa powder
  • 3/4 cup maple syrup
  • 1/4 cup + 2 tablespoons coconut oil
  • 1 1/2 teaspoons ground ginger
  • 1 1/4 teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract
  • 1 1/4 teaspoons Nielsen-Massey Pure Chocolate Extract
  • Pinch of sea salt

Directions

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 F to 150 degrees F. 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

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.

  • 170 g dried coconut
  • 105 g chopped macadamia nuts
  • 70 g + 2 tablespoons cocoa powder
  • 180 ml maple syrup
  • 60 ml + 2 tablespoons coconut oil
  • 1 1/2 teaspoons ground ginger
  • 1 1/4 teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract
  • 1 1/4 teaspoons Nielsen-Massey Pure Chocolate Extract
  • Pinch of sea salt

Directions

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 50 degrees C to 65 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

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.

This Recipe Uses

Pure Chocolate Extract 4oz

Pure Chocolate Extract

Tahitian Pure Vanilla Extract 4oz

Tahitian Pure Vanilla Extract