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Salted Caramel Macaroons… mmm, don’t those just sound divine. I am sure you have already quickly glanced over this recipe and are trying to figure out where the caramel part comes into play. The secret ingredient that adds to the rich flavor of caramel is the lucuma!
Lucuma is considered a healthy alternative sweetener as it lends a sweet taste to recipes but is very low in sugars. It has a distinctively sweet fragrance and full-bodied, maple-like taste. If you can’t find lucuma locally there are many different vendors online where you can order it.
You may question whether or not you can substitute it with another ingredient or leave it out… my answer is… you could but you will lose that caramel note that we are after. If you must sub it out, try maple syrup (not raw), then add the agave in slowly, taste testing as you go. You may not need as much.
The texture is a wonderfully chewy, moist macaroon ball and if you choose too… it will be enrobed with a divine raw chocolate.
I have provided two different options below on how you can make this sweet treat. First of all, you can make plain ole’ macaroons. Plain ole”! Sheesh! There is nothing plain about the rich flavor of this raw macaroon. If you decide to go this route, you will drop the batter on dehydrator sheets and dry them for up to 15+ hours. This will give the macaroons a firm exterior. They are deliciously wonderful.
Another option which doesn’t require any dehydration of the macaroon… is to roll the batter into balls, freeze them, then dip in a raw chocolate bath. You won’t be disappointed regardless of the route you decide to take. In fact, since this recipe yields 34 treats, you do half as a plain macaroon, and the other half dipped in chocolate. Two desserts in one! I hope you enjoy this recipe. Please comment below and have a blessed day, amie sue
Yields 34 (1 Tbsp) each cookie
Chocolate covered macaroons:
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