Raw Chocolate, Macadamia Macaroons

Although I love cookbooks, I’m terrible at leaving recipes alone… I always want to modify and try out my own variations of recipes – especially desserts!    This recipe is no different:  I found a basic recipe for macaroons in a Raw Food books called “Raw Food – Real World”and tweaked it Hawaiian Style.

You don’t have to be a ‘Raw Foodie’ to enjoy this recipe – in fact, I have ‘Meat & Potato’ friends asking for more of these all the time.  The best part is that they are actually good for you!  The kind of ‘good’ that means they are actually doing good things to your body – like being full of antioxidants, energy and fuel.  To top it all off, they are chocolaty and delicious!!

In it’s ‘raw’ form, chocolate is called Cacao (pronounced Kuh-Cow) and can be expensive… so I usually buy it from one of three places when it’s on sale:

Sometimes I use unusal ingredients so I’ll try to always list a few online buying options for you.  If you ever have a hard time finding something, feel free to ask.

Ok, here’s the recipe along with a ‘how-to video’ for making ‘Raw Chocolate, Macadamia Nut Macaroons’.

The special tools featured in this recipe are:


All of my recipes, meals and shopping lists are organized in my Living Cookbook software. If you don’t already have Living Cookbook, I encourage you to check out what this Software is capable of!

Here is the ingredient list… or if you have the Living Cookbook software, you can download the free .fdx recipe file and import it:

Living Cookbook .fdx Recipe File:
Chocolate, Macadamia Macaroons (To Download: Right mouse click on the recipe and select ’save file as’ – Save to your computer and then you can import it into your Living Cookbook program.  Or you may save the text file here – Macaroon .txt file

Raw Chocolate, Macadamia Macaroons

Ingredients

Dry Ingredients:
2 Cups Coconut (raw dehydrated and unsweetened- shredded or flakes)
1 Cup Raw Cacao Nibs (ground to powder)
1 Cup Raw Almonds (ground to flour/meal)
1/2 Cup Raw Macadamia Nuts (ground to flour/meal)
1 tsp Sea Salt

Wet Ingredients:
3/4 Cup Raw Agave Nectar
2 Tbs Raw Coconut Oil (cold pressed)
1 Tbs Pure Vanilla Extract

Procedure

  1. In Food Processor – Combine Coconut, Cacao Powder*, Almond Meal/Flour*, Macadamia Nut Meal/Flour* and Salt.  Pulse until well blended.
  2. Add Agave Nectar, Coconut Oil and Vanilla Extract to Food Processor and mix until dough forms (approx. 20-30 seconds).
  3. Scoop into ‘Macaroon’ balls and place on your Dehydrating Trays (be sure to have the non-stick sheets placed on top of the dehydrating screens first).
  4. Place macaroons into dehydrator.  Set drying tempature at 110° – 115° and let dehydrate for approximately 8-12 hours.  Then remove macaroons from the non-stick sheets and place directly on the dehydrating screens.  Return to the dehydrator for an additional 12-18 hours or until macaroons are no longer sticky.
  5. Store Macaroons in Refrigerator in an airtight container or bag for up to 2 weeks.   You can also store the cookies in the freezer for up to a month.

* Note:  Use your VitaMix to grind the Cacao Nibs into Powder and your Almonds & Mac Nuts into a mealy flour before adding to the food processor.

Yield: 54 Cookies

Preparation Time: 20 minutes
Dehydrating Time: 24-30 hours (depending on humidity)

Feel free to send me any questions or comments you may have!  :-)

Comments

  1. Roberta says

    This recipe looks delish but I don';t have a dehydrator yet. Can I cook in the oven?
    The ingredients are amazing. Just want you to know I appreciate your website and the
    great recipes you share with us. I have all the appliances you have except the dehydator and I plan on getting that as soon as I can. Maybe after christmas. I’m not even sure how to use or all the things you can do with it but I’m excited to learn. Thanks again for answering my question on cooking the macaroons.

    • admin says

      Hi Roberta! Thank for your comment! I know how hard it is to be patient for a dehydrator… I waited a long time before we could afford to add one to our kitchen. If your oven has a very low setting (like 120 degrees or less), then yes, you can put them in your oven. But unfortunately, the ingredients wouldn’t hold up under anything hotter. Because of the coconut oil, I’m thinking that the cookies would either melt, or fry. Plus, you would miss out on all the amazing nutritional benefits of leaving them ‘raw’. But if you decide to try the oven, let me know how they turn out… you might just discover something yummy! :-) God Bless, ~ Erika

  2. Kelly says

    What about leaving these as is after everything is processed and mixed. We don’t have a dehydrator yet :/

    And what about subsituting the cacao nibs for carob powder?

    Thanks mama and God bless!!

    • says

      Hi Kelly!

      I have not tried Carob as a substitute in this recipe yet. I don’t know how that would taste since carob has such a strong distinctive flavor… but if you decide to try it, please let me know how it turns out!

      And as for leaving it ‘as is’ instead of dehydrating it… I say go for it! :) This mixture is so yummy that you can eat it ‘raw’ (and we do it all of the time)! It also would make a fantastic base for any ‘raw’ pie crust, or any other dessert recipe too.

      Thanks for the comment! Hope you enjoy the recipe… God Bless you too!

      ~ Erika

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