Coconut Cream, Blond Macaroons
Servings: about 2 dozen
Preparation Time: 30 minutes preparation, varies
Ingredients:
- 2 2/3 cups shredded, unsweetened coconut (or 1 cup prepared Coconut Cream Concentrate)
- 2 cups shredded, unsweetened coconut
- 3/4 cup pure maple syrup
- 1 1/4 teaspoons vanilla extract
- 1/2 teaspoon pure almond extract
- 1/4 teaspoon fine sea salt
Directions:
First, you’ll need to use the 2 2/3 cups of shredded coconut to make homemade coconut butter or just 1 cup of Coconut Cream Concentrate instead. Blend the coconut in a high-powered blender or food processor until creamy. (It’s okay if the texture is slightly grainy.) To the coconut butter, add the rest of the ingredients and mix well until a batter forms.
These macaroons can be baked in an oven or gently dried in a dehydrator. For the oven, preheat to 300 degrees F and drop batter by rounded tablespoons onto a baking sheet lined with parchment paper. Bake for 20–25 minutes until the outsides are crispy, and then allow to cool for an additional 25 minutes before removing from the pan to cool completely.
If using a dehydrator, simply drop the batter by rounded tablespoons onto the mesh sheets and dry at 118 degrees F for up to 24 hours or until desired crispiness is achieved.
Recipe and photo submitted by Megan, Los Angeles, CA.
