If you’ve been getting into a rhythm of making your own nut milk the past few weeks, since being inspired by this Almond, Coconut and Sesame Milk recipe here, by now I’m imagining you’ll have quite the stash of nut milk pulp in your freezer. If you haven’t been saving the pulp, then definitely do – as this is what we’re going to be using today for these glorious macaroons! And for those of you who have yet to get on the home-made nut milk band wagon (though I can’t recommend it highly enough!), we have an option for you too.
Now that I’m also back on the homemade nut milk making bandwagon (after a bout of baby-induced inaction), I’ve been racking my brain for ideas on how to use all the pulp accumulating in our freezer. When you make nut milk, a lot of the fibre and texture remains in the pulp, and if you’re using organic nuts and seeds like these ones (which I highly recommend doing), you hardly want to throw all that away afterwards. Luckily, nut milk pulp in small quantities can make a fabulous addition to cakes, baking, breads, and of course these lovely macaroons.
The other great thing about these half-moon bundles of goodness is they’re made with eight simple cupboard-based ingredients. Which means they’re the perfect thing to whip up when you don’t have much in the way of fresh fruit and vege. Plus they only take 10 minutes to put together and are set in another 20. Time constrained sweet treats + nut-milk-pulp utilisation solved!
I’ve flavoured these particular macaroons with freeze dried raspberries, which pack a real flavour punch. Unlike fresh raspberries, freeze dried ones have had the moisture removed which means the flavour is greatly intensified. It also means that without the moisture content, these macaroons last really well in the fridge.
I’d originally intended for these macaroons to simply be raspberry and vanilla flavoured, but after tasting the mix I couldn’t resist but to convert them to one of my favourite combos – raspberry and chocolate. If you’ve tried my Chocolate Raspberry Tart or Jelly Tip Ice Creams, you’ll know why chocolate + raspberries rule. It also means they draw inspiration in part from these delicious store-bought macaroons by Little Bird. Their ones are dehydrated so you get a crunchier crispier result, while in contrast these homemade ones are much more moist and tender. Regardless, they’re both delicious!
I’ve spoken in depth about cacao before here, raspberries here, and coconut here, so today I’m just going to leave you with these marvellous macaroons as is.
If you make them I’d love to hear how you go. Leave me a comment below, post a picture or comment over on Facebook here, or tag me on Instagram with @begoodorganics and #begoodorganics so i can come find you. I hope you love them as much as I do! They’ve become a daily mouth popper for all three of us.
Have a lovely weekend. I’m presenting a seminar on Plant-Based Nutrition at the annual Holistic Performance Nutrition conference, and can’t wait to hear some of the other incredible nutritionists and dietetic speakers too. Hope you’ve got something exciting in store over the weekend as well!
Til next week, stay happy and well.
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Please note – if you are wanting to meet any of the specific dietary requirements below, please read my recipe notes.
- 1 c nut milk pulp OR 1 c almonds
- 1 c desiccated coconut
- 1 1/2 c freeze dried raspberries
- 1/2 c cacao powder
- 6 tbsp coconut butter melted
- 6 tbsp liquid sweetener coconut nectar or brown rice syrup
- 1 tsp vanilla powder
- 1/2 tsp sea salt
- Blend all ingredients except 1/2c of the desiccated coconut and 1/2c of the raspberries in a food processor until well combined.
- Add remaining coconut and raspberries, and pulse until combined but still retaining some texture – you want to see small chunks of raspberries in your macaroons (like in the images above).
- Using a tablespoon sized measuring spoon, take scoops of the mixture, press it really firmly into the spoon and flatten the top with your fingers. Then turn the spoon over and whack it a few times on a chopping board until the moon shaped macaroon pops cleanly out. Tidy up the edges if needed with your fingers. If you’re struggling to get them out, you can wet your spoon slightly before pressing in the mixture.
- Place in the freezer for 20 minutes to set, then eat as is, or store in the fridge in a sealed container. Yum!
- If you don't have any nut milk pulp to hand, simply replace it with an equal measure of almonds- and it'll be just as nutritious and delicious! You can also use sunflower or watermelon seeds instead to make it nut free.
- This is my current favourite nut milk recipe here - Almond, Coconut and Sesame Milk. After you've made your milk, put the leftover dried pulp into a sealed container and store in the freezer. You can keep adding to this container as you make fresh batches, until you're ready to make a nut milk pulp-containing recipe - like these macaroons!
- If you're looking for a great nut milk bag, these are the ones I use here - they're the best I've tried, and made by a lovely family owned Australian company.
- If you don't have leftover nut milk pulp, these would also be delightful with an equal measure of almond flour in their place.
- You can buy coconut butter ready made from our store here (and this particular brand is the absolute best). However I personally make my own as it's really quick, easy and very affordable. You can find my post on how to make your own Coconut Butter here. I recommend making a big batch and pouring into a glass jar, then storing in a cool cupboard along side your other nut butters. Coconut butter goes hard in the cooler months, so simply take a few tablespoons and warm it up to melt it before using.
- If you don't have a tablespoon measure, you can simply roll these into balls and have them as little truffles instead - just as delicious.
- This base macaroon recipe tastes great with other flavours too - try them with cacao or raspberry on their own, or use any other freeze dried fruits you have on hand. These freeze dried strawberries are also amazing.