Esme's Recipe Book

Macaroons

Makes 24 to 36 macaroons

Ingredients

3 cups dried, unsweetened coconut flakes

1 1⁄2 cups raw cocoa powder (or carob powder) 1 cup maple syrup or raw honey

1⁄3 cup coconut butter

1 tablespoon vanilla extract

1⁄2 teaspoon sea salt

Directions

1. In a large bowl, combine all the ingredients and stir well to combine. You can also
   use a standing mixer with the paddle attachment.


2. Using a big tablespoon, spoon rounds of the dough onto the dehydrator screens.


3. Dehydrate at 115 F for 12-24 hours, or until crisp on the outside and nice and chewy
   on the inside

Tips

For blonde macaroons, replace the cocoa powder in the recipe above with an equal amount
of fine almond flour.

Notes

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