Rob and I were recently in New York City and bought a few raw treats while visiting Whole Foods. Namely some chai spice and mint chip raw macaroons from Emmy’s Organics. They weren’t as decadent as the macaroons from Rawlicious; they were a bit more crumbly, too, but I definitely enjoyed the flavours. One package managed to sneak its way back to Toronto.
Rob was out one night, and I decided to open the last packet: 3 mint chip macaroons. I ate one, then quickly followed it up with #2. I definitely had to leave the last one for Rob, right?
I emailed Rob to let him know I was struggling with leaving him the last one…. and then told him I was leaving.
To go to the bulk food store (aka our other pantry) to buy coconut and cocoa to make my own macaroons.
(Now that I have a dehydrator, I have no excuses!)
I used Happy Foody’s recipe as my main guide- I halved the recipe, used agave instead of maple syrup and melted my coconut oil. I stuck one macaroon in the freezer for more immediate gratification, but placed the remainder in my dehydrator.
Over twenty four hours later, I had my macaroons. This was no instant gratification. But darn, they were great. The freezer version was too firm and sweet for my liking, but the dehydrated treats were perfection. Not as cloyingly sweet with a chewy middle but a crispy exterior.
In retrospect, making 16 more macaroons was probably not the best antidote to not eating the last macaroon.😛
Although, I definitely spread the macaroon lovin’. My brother and sister-in-law had us over for dinner, and I surprised them with a handful of macaroons for dessert (they are, thankfully, not afraid of raw foods). They were as equally surprised as my mom that I was making sweets. Anyhow, Rob and I are happily munching through the rest..
Raw Chocolate Macaroons
1.5 cups dried, unsweetened coconut flakes
3/4 cup cocoa powder
1/2 cup raw agave (or maple syrup) – I may use less next time
1/6 cup melted coconut oil
1/2 tsp vanilla extract (or more, the original recipe was 1/2 tbsp but I goofed up)
1/4 teaspoon sea salt
1. In a large bowl, combine all the ingredients and stir well to combine.
2. Roll together a tbsp of the dough onto dehydrator screens (or a plate/cutting board to freeze). Dehydrate for 12-24 hours at 115F until crisp on the outside and chewy on the inside (mine took more like 28 hours). If you don’t have a dehydrator, you can freeze them, too.
Makes 16-20 macaroons.