Vanilla Almond Macaroons

Vanilla Almond Macaroons

Ingredients

  • 1 3/4 cups dried coconut
  • 3/4 cup ground almonds
  • 3/4 cup + 2 tablespoons almond or cashew flour
  • 3/4 cup maple syrup
  • 1/3 cup coconut oil
  • 1 1/4 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1/2 teaspoon Nielsen-Massey Pure Almond Extract
  • Pinch of sea salt
  • Apricot flake salt (optional)

Directions

In a large mixing bowl, mix together dried coconut, almonds, flour and salt. Add maple syrup, coconut oil, Madagascar Bourbon Pure Vanilla Extract and Pure Almond Extract to the bowl and mix. Place small scoops of mixture on parchment or waxed paper and press down slightly. Sprinkle optional apricot flake salt on top of cookies

Place in dehydrator and set it to 125 degrees F-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.

Dehydrate 1 day. Transfer if needed; dry up to 1 more day.

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: Chocolate Ginger Macaroons Chocolate Ginger Macaroons and Madagascar Vanilla Brownies. You can also read more about this style of pastry prep here.

  • 170 g dried coconut
  • 70 g ground almonds
  • 95 g + 2 tablespoons almond or cashew flour
  • 180 ml maple syrup
  • 80 ml coconut oil
  • 1 1/4 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1/2 teaspoon Nielsen-Massey Pure Almond Extract
  • Pinch of sea salt
  • Apricot flake salt (optional)

Directions

In a large mixing bowl, mix together dried coconut, almonds, flour and salt. Add maple syrup, coconut oil, Madagascar Bourbon Pure Vanilla Extract and Pure Almond Extract to the bowl and mix. Place small scoops of mixture on parchment or waxed paper and press down slightly. Sprinkle optional apricot flake salt on top of cookies

Place in dehydrator and set it to 50 degrees C-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.

Dehydrate 1 day. Transfer if needed; dry up to 1 more day.

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: Chocolate Ginger Macaroons Chocolate Ginger Macaroons and Madagascar Vanilla Brownies. You can also read more about this style of pastry prep here.

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract

Pure Almond Extract 4oz

Pure Almond Extract