I love two-for-one deals.
It can’t help it. I’m always seduced by various buy one, get one free sales on shoes and clothes. Slap a 2/$5 sticker on produce at the grocery store and I’ll buy four portions – even if one portion on its own will ring in at $2.50. Two packs of almost expired bread in the discount bin at the grocery store? I’ll take four and pop them in my freezer. And what kind of fool wouldn’t want to order two pizzas for the price of one, anyway?
Ever since I began making almond milk, I’ve been faced with a ridiculous surplus of leftover almond pulp. My biggest pet peeve happens to be wasting food and I couldn’t bear the thought of throwing out the leftover almonds. Instead of dealing with it at the time, I did what I always do when I’m in doubt – I threw it in the freezer and conveniently forgot about it. Tell me I’m not the only one who does this… please?
There they sat in my freezer, until the day I finally got inspired.
Coconut macaroons are hands down, one of my favourite treats ever. If you ever have a chance to stop by Rawlicious, you are not allowed to leave unless you try one of their macaroons. They are the best tasting ones I’ve ever had in my life. And they’re raw. Unbelievable!
With an insatiable craving for coconut macaroons, I knew I had to take matters into my own hands. When my parents (I have the best family ever!) gave me a dehydrator for my birthday, I knew one of the first things I had to try were making coconut macaroons in them. The problem was that I had no idea where to even begin. What temperature should I use? For how long? I searched online for a few recipes to use as guides and I came across this one and this one.
Of course, I made a few of my own substitutions and was pleasantly surprised with the end result. The best part? I managed to stretch the life of my almond pulp. From almond milk, to coconut macaroons. I love two-for-one deals. Especially food-related ones.
It’s easy – just mix almond pulp, dried coconut, coconut butter, maple syrup, brown rice syrup, agave, vanilla, and salt.
Dehydrate for several hours.
Macaroon craving satisfied.
Two-for-One Coconut and Almond Macaroons
- 2 c dried unsweetened coconut
- 1.5 c almond pulp
- 1/4 c brown rice syrup
- 1/4 c agave
- 1/4 c maple syrup
- 2 T coconut butter, melted
- 2 t vanilla
- 1/4 t sea salt
- Mix all ingredients together in a large bowl.
- Measure out small macaroons (I used my tablespoon as a guide) and place carefully out on dehydrator trays.
- Dehydrate at 105 degrees for 8-10 hours.
- I’m sure you could use an oven as well to make these – I’ve seen a lot of people describe different methods for “dehydrating” in the oven. You could probably also just bake these at a really low heat for less time. Either way, get your coconut macaroons on! You (and your friends and family) will be grateful. I promise!
- I wanted to play with the different sweeteners, but I’m sure you could just use all maple syrup, or agave, or brown rice instead of all three at once! I will be experimenting myself the next time around.