6tbspliquid sweetenercoconut nectar or brown rice syrup
1tspvanilla powder
1/2tspsea salt
Instructions
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!
Notes
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.