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Vanilla Macaroons

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Ok, this recipe is a must have,  keep it in your arsenal of “people pleasing recipes!”  The delicate flavor of vanilla is so faint, that it almost has a hint of a sugar cookie taste.  To be honest I made these cookies 2 weeks ago but ran out of time to make a frosting for the centers.  Today, I saw them in the fridge and thought, “Oooh no, I hope they are still good!”  Sure enough, they still tasted amazing!  I whipped up some vanilla frosting and sandwiched it between two macaroon cookies.  It looked so darn good I had to take a bite and then all the frosting squished out the sides.   No worries, I lapped it up just fine. :)   For those of you who can demonstrate self-control,  slip them back into an airtight container and place in the fridge or freezer to firm them up.  I have a whole wheel of flavors rolling around in my head already, so stay tuned.  I see more macaroons in our future.

This recipe was inspired by Everyday Raw Desserts.

Ingredients for macaroons:

Preparation: 

  1. To make coconut flour:  you can either purchase raw coconut flour through Coconut Secrets or make your own (it just won’t be as fine).  Place  1 cup of coconut flakes in a spice/coffee grinder, one that is dedicated to your raw sweet treat ingredients, and grind to a fine powder in small batches.
  2. In the food processor combine all of the above ingredients, except for the water, and process until it creates a nice smooth batter.  If the batter appears to be to dry, add water at 1 Tbsp at a time.  Keep blending it until the mixture is nice and creamy.
  3. Fill a 1 Tbsp cookie scoop with batter and level off the top.  Place the cookie on the teflex sheet that comes with your dehydrator.  I made the mistake of placing them on the mesh sheet.  It worked OK, but it was a bugger to get the cookies off of it.  Please learn from my mistake.  I sure did. :) If you don’t have a cookie scoop, roll approx. 1 Tbsp of batter into a ball and slightly flatten it out onto the teflex sheet.
  4. Dehydrate at 145 degrees for one hour and then reduce to 105 degrees and continue drying for up to 16 hrs.  Keep checking on them they reach the dryness level that you desire.  Mine turned out nice and chewy with a slightly moist center.  Are you scratching your head about starting the drying process at 145 degrees?  If so, read here.
  5. Store in a sealed container in the fridge to extend the shelf life.  Mine were in there for 2 weeks while I was waiting to take time to make the center filling and they still tasted amazing.

 

Ingredients for Delicate Vanilla Frosting:

  • 1 cup raw cashews, soaked for 2-4 hours
  • 1 1/8 cup young Thai coconut milk
  • 1/2 cup raw agave nectar
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 cup cold-pressed coconut oil, melted
  • 1 Tbsp sunflower lecithin

Preparation:

  1. To make coconut milk, blend the coconut water and meat of 1 young Thai coconut in the blender.  This makes more than what you need for the recipe.  Use the leftovers on granola or just drink it!  If you don’t have access to young Thai coconuts you can use any nut milk.
  2. Combine all the ingredients in your blender except for the oil and lecithin, blending until smooth and creamy.  This will take 1-2 minutes.  Test it for smoothness.
  3. With the blender running, drizzle in the coconut oil.  Once that is well incorporated add in the lecithin and finish blending.
  4. Chill the frosting in the fridge for about 30 minutes so it can firm up.

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13 thoughts on “Vanilla Macaroons

  1. Angie says:

    This looks almost like the conventional version!
    I must try this… but need to buy some agave powder (is this necessary)?
    Can I sub the agave nectar for coconut nectar?

    • amie-sue says:

      Hi Angie,
      If you don’t use the agave powder you may need to increase the liquid agave to get the sweet level desired. For issues then with consistency, you might want to increase one or both of the flours a tad. I haven’t tried it so you will have to play a bit. Let me know if you try. Happy Holidays! amie sue

  2. Kim says:

    I used liquid agave only and didn’t add any additional dry ingredients. In fact, I even added a bit of water and the dough was still quite stiff. They’re in the dehydrator now and they smell delicious. :)

  3. Kim says:

    They tasted good, but I wasn’t loving them by themselves. (Perhaps it’s because I’m such a chocolate lover :). The vanilla icing didn’t turn out as I expected. I was afraid it would be too soft to be a filling. So I decided to use it as a topping instead. And then I decided to add cranberries (I had these frozen from Thanksgiving – they were simply chopped, mixed with a bit of agave and dehydrated just long enough to be soft) on top – a perfect flavor to cut a little of the sweetness and vanilla flavor. I think they were great. And folks at the party last night thought so, too. Someone said they tasted like cheesecake. I could have piped the icing to make them prettier – maybe next time I will, but they were delicious. http://www.facebook.com/photo.php?fbid=2820037977072&set=a.1335433262882.2050022.1142588099&type=3&theater

    And then I made another variation. I mixed some of the vanilla icing with chocolate ganache and discovered a lovely chocolat mousse icing. My husband tried to eat it all! :) I topped some of the cookies with this chocolate mousse icing and garnished them with a few cacao nibs. Again, I could have piped them for a prettier cookie. Also, the chocolate mousse icing reminded me of a pie filling, so I had the idea to use this cookie dough (minus much of the sweetener) as a pie crust and fill it with the chocolate mousse. I think that will happen for Christmas!
    http://www.facebook.com/photo.php?fbid=2820037977072&set=a.1335433262882.2050022.1142588099&type=3&theater

    Sorry for such a long comment :)

  4. Kim says:

    I made the chocolate mousse pie I described by mixing chocolate ganache and vanilla icing. I used the cookie recipe minus most of the sweetener for the crust. I also added a bit of coconut oil to the crust. Then I pressed it into a pie plate and dehydrated it. The mousse was marvelous. And together, the mousse and crust complemented each other. It was wonderfully rich and decadent. Certainly not an everyday recipe, but it was a Christmas hit! Everyone adored it. I think this would be wonderful in mini tarts, too.

  5. Caroline says:

    Another inspiring recipe! Just love your site! I can t find agave powder where I live…. Is it supposed to be a sweatener? What could I replace it with? Maple syrup? Honey?

    • amie-sue says:

      Good morning Caroline,
      I realize that agave powder is a unique ingredient… which is why I wanted to use it. :) My site is all about experimenting and trying new things. If ever interested you can order it here.. http://astore.amazon.com/nouraw-20/detail/B008CHL5TS but until that day… I would suggest mixing the batter up as is but without the agave powder, taste test it and see if the sweetness level is good for you and then test the texture. Will the batter hold a cookie shape. From there you can try adding one of the sweeteners you mentioned but do it slowly till you reach the right consistency. Without having tried it myself, it is hard for me to confident in telling you what the outcome would be. Please keep me posted if you try it. Have a great day, amie sue

  6. Janet says:

    Dear Ami-Sue, like always a great THANK YOU for all your wonderful recipes. You are my favorite raw food website!
    I did those today and added instead of agave coconut sugar (I pulverized it). they are in the dehydrator now and I will use as a cream in the middle your buttercup coffee cream. It was delicious and I still have some from the weekend.
    https://www.facebook.com/photo.php?fbid=558805857538082&set=a.558805770871424.1073741832.545519988866669&type=1&theater

    • amie-sue says:

      Ummm, sounds lovely Janet. Thank you so much for sharing this with me. So many fun things to do with raw foods! Have a blessed week. amie sue

  7. CLAIRE says:

    I HAVE FALLEN IN LOVE WITH YOUR RECIPES!

    I live in Australia and was wondering what I could use instead of Sunflower Lecithin. Just normal Lecithin powder? Or Agar Agar?

    xx

    • amie-sue says:

      That is just music to my ears Claire :) Thank you.

      You can use normal lecithin powder (same measurement) in place of the sunflower lecithin. What we know as normal lecithin is soy based and as long as you don’t have any issues with soy, make sure you look for non-GMO ones. Agar, psyllium, flax, chia can sometimes be used in place… but it will always depend on the recipe. If you ever have a recipe in question, please let me know and I will help you through it. Many blessings, amie sue

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