Coconut Crunch Macaroons
Paleolithic Raw Food Recipe
Coconut Crunch Macaroons are a new twist on the popular macaroon cookie with almonds, shredded coconut, almond extract and dates making up the entire recipe.
2 cups almonds
1 cup shredded coconut
1 tablespoon almond extract
6 to 10 pitted dates
Soak almonds 8 hours, dates 2 hours.
In blender: blend with 1/2 cup water from dates, with almond extract, dates, and shredded coconut (keeping dough thick).
Drop 'dough' on wax paper, or teflex sheets on dehydrator trays. Dehydrate 12-24 hours at 105 degrees, turning over when dough is firm.
Serve warm at desired chewiness.
Variation with sugar: Coconut Macaroons
Desiccated coconut, which is available in health-food stores and the natural-foods section of supermarkets, produces an excellent macaroon. Makes about 35 macaroons.
3 egg whites
1 cup granulated sugar
2-1/2 cups desiccated coconut
1 cup macadamia nuts or almonds, finely chopped
Preheat the oven to 350 degrees. Lightly grease two baking sheets. In a medium bowl, with an electric mixer on high, beat egg whites into soft peaks. Gradually add the sugar, beating after each addition until peaks are glossy. Fold in the coconut and nuts. With wet hands, roll tablespoonfuls of the mixture into rounds and set on baking sheets. Bake for 20 to 25 minutes, or until lightly golden. Cool on racks and store in an airtight container. They will keep for 2 to 3 days.