How to make raw chocolate macaroons

How to make raw chocolate macaroons

Add two cups raw shredded coconut (can be found in the bulk section at your local natural food store) to your food processor.

Edit: You don't have to do anything to the shredded coconut, but I like to process the coconut for about 2-3 minutes or until it gets fluffy but before it turns creamy. Makes it a creamier macaroon.

Add coconut oil, room temperature is fine. I prefer unrefined virgin coconut oil, but any kind is alright.

Add coconut oil, salt and raw cacao to the coconut in your food processor.

Add maple syrup. If you want them to be 100% raw, use raw honey or raw agave. I prefer the smokiness that maple syrup provides.

Add vanilla extract to ingredients in your processor.

Process for about 2 minutes, or until everything is well mixed.

Shape onto parchment paper and place in refrigerator until hardened - approximately 30 minutes. I like to freeze them for about 15 minutes then move to the refrigerator for keeping. Delicious!

Watch the video: Filipino Coconut Macaroons (January 2022).