Three Colors of Macaroons

Macaroons are a truly amazing treat that have recently gained a lot of popularity. And rightfully so! They are both visually appealing and delicious.  Macaroons are the perfect canvas for kitchen experimentation and today I would like to share three of my favorite variations with you. Let’s start with my basic Raw Coconut Vanilla Macaroon recipe. From there we’ll make Raw Chocolate Cayenne Macaroons and Raw Super Kale Macaroons.  These recipes are raw so I use a dehydrator, but for those without a dehydrator you can bake them in the oven at 325° for 30-35 minutes. The texture will be slightly different but they will still be delicious and colorful!

I’m crazy about greens and have tendency to add them to everything. The taste of kale in the the Raw Super Kale Macaroons is so subtle that you’d never know it was there if not for the color. Packed with nutrients, they can make a great a breakfast on the go!

Raw Coconut Vanilla Macaroons

makes 28 macaroons

What you’ll need:

• 1 8oz package unsweetened dried coconut (about 2 2/3 cups)
• 1/2 cup tahini
• 1/3 cup softened coconut oil
• 1/3 cup agave
• 1/2 tsp salt
• 1 tbs vanilla extract

Directions:

1. Combine all ingredients in a food processor or blender. I use a Vitamix but if you don’t have a high power blender or food processor feel free to mix by hand (not recommended for the kale macaroons) or add a splash or two of almond milk to help everything blend together.
2. Transfer batter to a bowl. Roll batter into balls about 1.5″ thick. Place onto dehydrator tray, leaving 1″ between each macaroon and slightly flattened with the palm of your hand.
3. Set dehydrator to 115°. After 12 hours flip the macaroons over and rotate the tray. Dehydrate for another 12-14 hours. Store in refrigerator and enjoy!

Raw Chocolate Cayenne Macaroons

Begin with the Raw Coconut Vanilla Macaroon batter. Blend in 6 tbs unsweetened cocoa powder and 1-2 tsp ground cayenne pepper. Continue with directions for dehydration.

Raw Super Kale Macaroons

Begin with the Raw Coconut Vanilla Macaroon batter. Blend in 2-3 cups chopped kale. Depending on the strength of your blender or food processor add 2-3 tbs almond milk as needed until the mixture is completely smooth and there are no kale chunks. Transfer  mixture to a bowl and add 1/4 cup raisins. Continue with directions for dehydration.

Nutritional info per serving: (1 coconut vanilla macaroon) Calories- 118 Total fat- 10 g Cholesterol- 0 Total carbs-  6 g Dietary Fiber- 1 g Protein- 1.5  g