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Little Macs

April 27, 2013

cocoroons web

Amanda and Lucy loved these cacao macaroons when they stopped over after a Monday walk. They are gluten free, grain free and low glycemic because of the coconut nectar. You could also use agave or maple syrup if you prefer. Well, I promised to post the recipe, so here it is!


3 cups raw unsweetened, shredded coconut

1/3 cup coconut oil or coconut butter (I used coconut butter that I made, quite easy if you have a Vitamix or a high-speed blender. Just search for “coconut butter” on YouTube and you will find many videos on making it. It is literally just filling the blender with shredded coconut and blending until it changes consistency.)

2 teaspoons vanilla extract

1/2 cup almond flour or hazelnut flour

1 cup raw cacao powder

1/2 teaspoon Himalayan salt

1 cup coconut nectar

Add all of the ingredients by hand or in a mixer. With a small ice cream type scoop, scoop them out onto a cookie sheet.

You can put them into a dehydrator at 110 degrees 2-3 hours, just enough to be slightly firm on the outside. Or you can put them in the freezer and eat them more like truffles. Either way, they are great!

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