Clementine, Cranberry Coconut Macaroons
Servings: 4
Preparation Time: 10 minutes
Ingredients:
- 1 1/4 cup dry flaked coconut
- 2/3 cup raw almonds
- 2/3 cup juice from fresh, ripe, organic clementines (about 10) Reserve the peel for another recipe.
- 1/2 cup water
- 1/4 teaspoon fresh ground pink salt
- 1 tablespoon fresh ground dried orange peel
- 1/2 cup raw honey
- 1 cup unsweetened organic dried cranberries
Directions:
Pulse coconut in a food processor to make small flakes but not powder. You still want to see texture. Grind almonds to a medium-coarse grind.
In a large bowl, mix the coconut, fruit juice, and water. Allow to rehydrate at room temperature for 1 hour, stirring occasionally. Squeeze out and then drain the coconut in a wire mesh strainer. Allow to continue to drain for 3 hours while stirring and pressing/squeezing occasionally.
Mix almond meal, salt, and orange peel well in food processor and add honey. Blend well until incorporated. This is your almond paste.
Put the almond paste in a mixing bowl and knead in the coconut and cranberries until blended well. Using a metal scoop, scoop up mixture and pack it well and place on dehydrator tray that is meant for fruit leather (the one that is solid without slots).
Cover and dehydrate for a total of about 10 hours. Check every hour and pack down with scoop to maintain shape. After about 7 hours, you should be able to transfer macaroons to regular dehydrating tray without them falling apart. Continue to dry until firm but still chewy. Store in an airtight container for up to 1 week.
Recipe and photo submitted by Joelle, South Lake Tahoe, CA.
