Red and Blue Berry Coconut Macaroons
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.
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.
9 Comments
So pretty! The lavender addition sounds especially tasty. My favourite dark chocolate is flavoured with lavender :)
Thanks so much :)! I love lavender with chocolate too!
I actually do have lavender flowers, thanks to you, so this will be up next...once I finish the raspberry balls of yours!<br /><br />Do you eat these macaroons and the raspberry balls straight from the freezer or do you "thaw" them out a bit? I like to get them a little more up to room temp, although then the chocolate starts melting...
Awesome! They are actually best at room temperature and I store them in the fridge not the freezer.
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Hi Amy, I've borrowed my Mom in laws Excalibur dehydrator and I'm unsure what temperature to set it at for these macaroons. I searched online but other recipes varied in temperature and time. Can you tell me what temperature I set the dehydrator at for the 10-12 hours? Thank you so much, Shaniqua :)
115F always with my recipes :)!
Thanks lady! They were a hit, will definitely make again :)
You are so welcome :)! Happy you enjoyed them!