Hi friends! Major apology for not having more recipes this past few weeks but the holidays came, Penny’s Pastries got swamped, and I got a great new job at the same time! Thanks for the readers who ordered from me, and those of you who didn’t, there’s still time! This is my last post for my YumUniverse guest blogging series but maybe if you guys like me enough, I can come back and be a guest blogger from time to time (wink, wink).
This final Chocolate Coconut Macaroons recipe is actually one of my favorites to keep in the house at all times. It’s perfectly bite-sized, is gluten free and 90% raw. They are super easy to make and a huge hit at parties. Enjoy!
From me, and Penny’s Pastries, to you and your families—Have a happy and healthy New Year!
If you don’t have a dehydrator, you can just chill or freeze the macaroons and eat them cold or room temp.
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Makes: Depends on the size you make them but 18-24 is a good range.
Preparation Time: 5 mins to make, 4 hrs in dehydrator.
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Tools:
Large glass bowl
Small saucepan
Ice cream scooper or small spoon
Hands
Ingredients:
Macaroons
• 3/4 cup raw, organic agave nectar to taste
• 3 cup organic shaved coconut flakes
• 1 1/2 cup raw, cacao powder
• 1/4 cup cold-pressed coconut oil
• pinch of pink Himalayan or Celtic sea salt
Icing
1/2 cup vegan chocolate chips (make sure they are gluten-free if you have a sensitivity)
1 tsp vegan palm shortening
Let’s Get Started:
Mix macaroon ingredients in a bowl with your hands. You can either refrigerate, freeze or dehydrate your macaroons. Using a small spoon or ice cream scooper, “scoop” your mix onto a pan and freeze them 20 min. You can do the same thing, but put them in the fridge for 1 hour. To dehydrate, place scoops on teflex sheet or dehydrator screen in a dehydrator set to 95-100°F for 4 hrs.
Once your macaroons are ready—either chilled or dehydrated, melt chips and shortening together in a saucepan. Dip macaroons into the chocolate and place in the fridge to cool. If you dehydrated them- do the dipping after they have dehydrated.
Toodles, it’s been fun sharing some of my goodies with YU!
plant-based
SUBSTITUTIONS
1) Substitute carob for raw cacao powder.
2) Try coconut oil instead of palm shortening for icing.
3) Try maple syrup, brown rice syrup or raw, wild-harvested honey instead of agave.
UNIQUE INGREDIENTS & TOOLS
The YumUniverse OpenSky Shop:
Pink Himalayan sea salt
Celtic sea salt
Raw, organic agave nectar
Coconut oil
Amazon carries:
Fine Ground Celtic Sea Salt
Pink Himalayan Salt (Pack of 3)
Organic coconut flakes
RawGuru carries:
Fine Ground Celtic Sea Salt
Fine Ground Pink Himalayan Salt
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One Comment to “Penny’s High Raw Chocolate Coconut Macaroons”
I just have to say I freakin’ love you’re blog! My sister and I also have a gluten-free vegan blog and all of your recipes are right up our alley! Just had to let you know
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