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Raw coconut matcha macaroons
Serving Size:
10
Yummy bite sized treats that curb that sweet craving. Great in the go! You can also dehydrate theses for an extra crunch texture!
Recipe by:
Jen Stone
Cook Times
Active Prep
10
Hands-On Cook
5
Hands-Off Cook
0
Passive
0
Total Time
15
minutes
minutes
Recipe Serving Size
10
Cooking Tools Required
Food Processor, Oven, Refrigerator, Saucepan
Ingredients
3 ¼
cup
unsweetened shredded coconut
fine shred
½
cup
coconut oil
melted
⅓
cup
almond meal
2
tablespoon
coconut nectar
raw honey or maple syrup can be substituted
1 ½
teaspoon
matcha
high quality
¼
teaspoon
vanilla bean powder
¼
teaspoon
Himalayan pink salt
Instructions
In a food processor, process 3 cups of dried coconut and melted coconut oil for 1-2 minutes.
Add almond meal, coconut nectar, matcha, vanilla, salt, and process until well combined.
Scrape dough in to a mixing bowl and fold in additional 3 tbsp of dried coconut.
Using a teaspoon or cookie scoop, form bite size balls. If dehydrating, place on dehydrator trays. If not, place on parchment lined baking sheet.
If dehydrating, dehydrate at 115 degrees for about an hour. Be careful to not over dehydrate.
If not, crust chill macaroons in refrigerator for an hour before consumption
Reheating Instructions
Store macaroons in an airtight container in the fridge for 5-7 days!
Nutrition
Calories:
314
kcal
|
Carbohydrates:
11
g
|
Protein:
3
g
|
Fat:
31
g
|
Saturated Fat:
26
g
|
Sodium:
69
mg
|
Potassium:
151
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
30
IU
|
Vitamin C:
1
mg
|
Calcium:
15
mg
|
Iron:
1
mg