Every Friday, I pull an old post out of archives so that we can all enjoy it again. Today, I have almond macaroons on the brain, so we all must suffer.
In the past year, many people have tried this recipe and loved it. Here are a few links to the posts about their experience:
Katy from Silly Tater Tot (one of my favorite girls ever!)
Jen from Healthy Laps
Sarah from Tales of Expansion
Just a slight mention that maple syrup can be substituted for the agave nectar if preferred (since I know there’s a lot of info floating around right now about how bad agave is). A food dehydrator is not necessary, so don’t be scared. Make some. I promise you’ll love them!
Happy Friday!
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Originally Posted April 26, 2009
I just wanted you to know that I’m having trouble picking a topic. The list that you see above? Yeah…so all of those orange folders contain pictures of things that I need to tell you about. This is sort of my “to do” list of blogs. Clearly, I’m not really making a very good dent in the “to do” list. That’s kind of my M.O.
However, I am going to mark one thing off of my list today. It’s not necessarily the oldest thing on the list, but it’s the one that I want to talk the most about. So, that’s what I’ll do. Because I am one of those people who do the fun things first, and save the not-so-fun things for later. Not that all of the stuff I want to tell you about isn’t fun, but this is probably the most fun.
Well. I think so.
And it’s my blog.
And you’ll be so happy that it is. And that I made this decision.
See, here’s the thing. I bought an Excalibur Food Dehydrator.
The reason why I bought the Excalibur Food Dehydrator? Well, because I wanted to make macaroons. It was power of suggestion, really. I’ve seen too many of those dehydrator macaroons floating around the Blogiverse lately, and I needed to make some of my own. I’m so easy. I’m proof that viral marketing really does work.
That was ok with me. I got a great deal on a ‘blemished’ Excalibur (although I cannot find a blemish on the thing), and I happily gave up most of my counter space for this appliance.
Everything was all find and good until I realized one thing. I did not have a freaking recipe for the macaroons. I searched high and low, near and far. None of the recipes I came across were what I really wanted, and it seems that the Queen of Macaroons was not giving up her recipe! The world is just not fair.
In the meantime, Calib, as he is now known, was just begging me to use him. I’m not kidding.
So, I made up my own recipe. And, since I refuse to have secrets between us, I am giving it to you. I learned how to share. Me and sharing…we go way back. Don’t be thwarted by the “dehydrator” thing. You can make these in a regular old oven, you just have to set it as low as possible, and you can even leave the door open. It’ll still work. I promise. But start saving your money for a Excalibur. It’s worth it. I promise.
Trust me, you want to make these.
This is just before they were dehydrated. Aren’t they cute? You don’t have to make them this round though–I scooped them out with a tablespoon and plopped them onto the trays, but you can just scoop them out with a spoon and plop them on if you’d like. My Gazelle says they look like balls of rice.
I say they look like balls of heaven.
You can make them with raw cocoa
Or without
I couldn’t make up my mind. So I made both.
Ok, here we go!
Almond Coconut Macaroons (So Good You Might Cry)
Buy It:
2 Cups Raw Almonds, ground (flour-style)
2 Cups Raw Ground Coconut
2 Medjool Dates, spun in food processor
¼ Cup Agave Nectar
½ Cup Honey
1-2 Tablespoons Almond Extract
¼ Cup Raw Cocoa Powder (optional)
Do It:
Combine all ingredients. You’ll know it’s perfect when everything sticks together easily. Add more coconut if things look too gooey, and add more honey/agave if it’s not sticking together well. Try not to eat all of the batter.
Form batter into round balls (or any other shape you’d like), and place on food dehydrator trays(1). Dehydrate at 105 degrees for 6-8 hours(2).
(1) If you don’t have a dehydrator, you can also make these in your oven. Set your oven on the lowest temperature possible, and you can even leave the door open. Allow to stay in oven for 2-4 hours, or until macaroons are firm to the touch.
(2) I dehydrated mine for 7 hours.
Here’s a printable version of my almond-coconut-macaroons!
Please make them and tell me how much you love them. It will make me smile.
And now, I can take “macaroons” off of the to do list. And wasn’t that fun?
