raw coconut macaroons
These versatile raw coconut macaroons are a great on-the-go snack, and can also be used as a crust for little fruit tartlets by pressing it into a small tartlet shell.
Makes 12-15 macaroons
1/2 cup raw cashews
3 tbsp fresh lemon zest
2 cups desiccated unsweetened coconut
1/2 tsp Himalayan salt
Process the cashews in a food processor to create a fine meal. Transfer the mixture to a medium-sized bowl.
Next, place the lemon zest, coconut and salt into the food processor; with the motor running, slowly pour in the honey or maple syrup, and process until the mixture begins to form a ball.
Add the coconut mixture to the cashews, and mix by hand to combine. Make sure the mixture forms a ball and is not too wet. If it is, add a bit more coconut. If it’s too dry, add a bit more of the liquid sweetener.
Using a small ice cream scoop (1-2-ounce), scoop the mixture and press it with the palm of your hand – forming a half-moon shape with a flat bottom. Release and place the macaroon on a tray.
Allow to chill in the refrigerator overnight (or for several hours if you’re making on the day) before serving.
Andy’s Sugar Safe® Tips
When making your coconut macaroons, keep in mind that both maple syrup and honey contain fructose. As such, these should be consumed in moderation as an occasional treat. Research has shown that an excess of fructose can be harmful to your health. A useful tip is to keep your daily fructose consumption below 25g. You can read more about how and why here.