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.
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)
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.