These amazing Macaroons come from what is left over from making both
Almond Milk and Coconut milk. So here are the recipes
Almond and/or Coconut Milk
I like to blend both
the Coconut and Almond. It makes a great combination
And should you make
both these milks, what is the left over
almond and coconut
can be made into Macaroons. See page . . .
Makes almost a quart
each
1. Soak in hot water for 30 seconds to blanch Rinse and
drain:
2
cups Almonds
(remove skins)
or 2 cups Shredded Coconut
2. Blend nuts in blender with:
4
cups Water (for Coconut water
should be hot)
¼
tsp Cinnamon, and/or
Cardamom, Nutmeg
1
tsp Vanilla
1
Tb Honey or 6 drops Stevia
Drain through sieve
or cheesecloth and refrigerate for up to a week.
If you should make
both these milks the left over
Almond and Coconut can
be made into Macaroons.
My Macaroons
This recipe is
similar to my Chocolate Chip Cookies recipe,
yet it tastes very
different and if you like macaroons you will love these.
Makes 36-40 cookies
Pre heat Oven to 350º
1. Mix together:
½ cup Butter, melted
¼ cup Coconut Oil, melted
½ cup Sugar or Xylitol (or half of each)
2 Eggs
1 tsp Vanilla
½ tsp Anise
2. Add and mix: 2
cups Almond, left over from
making Almond Milk
2
cups Coconut, left over from
making Coconut Milk
2
Tbs Chia Seeds
½
cup Cacao Nibs
1
pinch Salt
3. Make into small balls, press down gently on cookie sheet
lined with Parchment paper.
Bake at 350º for 30 minutes until just browned. Let cool
before removing, they are very delicate so take care when taking them off the
cookie sheet.
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