My Macaroons

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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