Raw Vanilla Macaroons – adapted from Matthew Kenney Everyday Raw Desserts
Warning, these are delicious, medium difficulty, and a bit expensive. That being said, they are amazing and so far we only have a few left. I doubled the recipe and made about 20.
There are two things to be made here, the cookie base and the filling. There are some techniques that you’ll need as well. I will continue to iterate on them as I make them again as I think I can make them better next time.
- 1 C Coconut Flour
- 1 C Cashew Flour (I use my spice grinder to make my own)
- 1/2 Cup powdered Agave nectar or Sucanat
- Pinch salt
- 3 T Agave, Honey or Maple
- 2 T Water ( I will be adding at least 4 in my next batch)
- 1/2 teaspoon vanilla
- 1 Vanilla bean, scraped. (These at $5 each and I think you can leave it out of the base and just use it in the filling, your call)
Mix the dry ingredients, then add the liquid. You want this so you can scoop out balls with an ice cream or cookie scoop into 1T balls. In the image above you can see that I have pressing them into a 2 inch ring mold and flattening them. Put them on a dehydrator sheet for about 2 hours. This is the area I am going to continue to experiment with. I think that they can be much thinner, but then, while more delicate, they are harder to manage as well.
Vanilla Creme Filling
- 1/2 C Macadamia nuts (raw)
- 1/2 C Agave Nectar, Maple Syrup or Honey (I used Agave this time)
- 1/2 C coconut butter, melted
- 1 vanilla bean scraped
- 1 t Vanilla extract
- Pinch salt
Blend these ingredients vociferously in a Vitamix, this needs to be silky smooth and will be runny. Place it into the refridergator for an hour, stir/whip, place back. Repeat this several times until the coconut has gotten cold again and you have a creamy spread. Note: I left mine in overnight.
Put the cookies in the refrigerator to cool. You may want to assemble 8 hours later, once the filling has set. I place about a tablespoon on each half, then pressed a top on to it until it squirted out a bit. I used a spatula to smooth the edges (you can see this in the top photo).
These could be domed like the French Macaroons, but dont have that type of mouth feel, so the flatter style seemed to work. You can experiment. I am thinking I might use these ingredients to make thumb-print cookies and it’s be suggested that I dip the whole thing in chocolate.
Let me know if you make these – send a picture.
Til we eat again.