Red and Blue Berry Coconut Macaroons

I had leftover berries from my red, white and blue dream cake, so I thought I would make another festive goodie with them.  I love coconut macaroons, and that was the first thing that came to mind so I did not question it.

I had never made raspberry macaroons yet, so I thought little red raspberry macaroons would be perfect for the 4th of July!  For the blue, I thought of making simple blueberry, but then decided that they would be even better if they had a bit of lemon zest and lavender as well.

They turned out delicious!  I even dipped them in raw chocolate to make them even more so.  Perfect for the 4th with their lovely red and blue colors.  Hope you all have a wonderful 4th of July!

Raw Raspberry Macaroons
Makes 12

Macaroons:
3/4 cup raw almond meal*
1/4 cup organic raspberries
a pinch of sea salt
1/4 cup raw coconut nectar
a small chunk of red beet (for color)
2 cups finely shredded unsweetened coconut

Chocolate:
1/4 cup raw cacao powder
1/4 cup raw coconut oil
2 Tbsp raw coconut nectar
a pinch of sea salt

Place almond meal, raspberries, and sea salt in the food processor and process until well combined. Add the nectar and beet and process until the mixture holds together. Add coconut and pulse until the mixture holds together. Form the mixture into 12 balls, and place on a dehydrator sheet. Dehydrate for about 12 hours, or until they are dried, but not so much so that they are not a little chewy in the middle.
To make chocolate, whisk all ingredients together until smooth in a bowl and let sit until it thickens a little (about 15-20 min). Lay out a sheet of foil on a sheet pan. Dip each macaroon into the chocolate and place on the foil. Once all dipped, put in the freezer to set. Once chocolate has hardened, enjoy!

Raw Blueberry Lavender Macaroons
Makes 12

Macaroons:
3/4 cup raw almond meal*
1/4 cup organic blueberries
1 Tbsp organic lemon zest
a pinch of sea salt
1/4 cup raw coconut nectar
1 Tbsp dried lavender flowers
2 cups finely shredded unsweetened coconut

Chocolate:
1/4 cup raw cacao powder
1/4 cup raw coconut oil
2 Tbsp raw coconut nectar
a pinch of sea salt

Place almond meal, berries, lemon zest, and sea salt in the food processor and process until well combined. Add the nectar and process until the mixture holds together. Add lavender and coconut and pulse until the mixture holds together. Form the mixture into 12 balls, and place on a dehydrator sheet. Dehydrate for about 12 hours, or until they are dried, but not so much so that they are not a little chewy in the middle.
To make chocolate, whisk all ingredients together until smooth in a bowl and let sit until it thickens a little (about 15-20 min). Lay out a sheet of foil on a sheet pan. Dip each macaroon into the chocolate and place on the foil. Once all dipped, put in the freezer to set. Once chocolate has hardened, enjoy!

*I used soaked, skinned and dried almonds to make the meal.

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