Marvelous Macs
These are a staple in our house – I eat these for breakfast! This is a recipe adapted from Sarma Melngailis’ first cookbook, Raw Food Real World and the original version of these Blond Macaroons can be purchased at OneLuckyDuck.com.
- 3 cups dried unsweetened coconut
- 1 1/4 cups raw almond flour, ground with 1/4 c hemp seeds
- 2/3 c maple syrup/agave (dark or light)*
- 1 T vanilla
- 1/2 t. sea or Himalayan salt
- 3 T maca powder (optional)
- 1/3 c coconut butter
- 1/2 c raw cacao nibs (optional, for “chocolate chip macs”)
Mix all ingredients together in a bowl (kneed the last bit in with your hands!)
Spoon or scoop 1 1/2 inch balls onto a dehydrator screen. (A 1 oz French ice cream scoop is perfect for this job!). Alternately, you can chill this in the refrigerator for a hour and roll into balls with your hands.
Dehydrate 115 F for 12 – 24 hours, or until they are a crunchy/chewy as you like!
* Use all agave for a low-glycemic version, or you can play with other sweeteners like Yacon syrup.
TIP: Double this recipe, split in half, and make Chocolate Super Macs too!
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