Raw Matcha & Tahini Macaroons
Makes 14
1 cup organic unsweetened coconut, shredded
1/2 teaspoon vanilla extract
1/2 vanilla bean from pod
2 tbsp raw honey or agave nectar
1 tbsp maple syrup
2 tsp The Matcha
2 tsp tahini
2 tsp freshly squeezed lemon juice
1 tsp coconut oil
1/4 cup CAP Beauty Coconut Butter
pinch of Pink Mountain Salt
pinch of ground coriander
In a large mixing bowl, combine shredded coconut, vanilla extract and bean, honey, maple syrup, tahini and lemon juice and stir to combine. Add coconut oil, coconut butter and mountain salt and incorporate completely into macaroon mixture.
Using a tablespoon scoop, scoop macaroon mixture, pressing your thumb to pack in into the scoop. Place macaroons on a small parchment lined baking sheet and freeze for one hour or place in a dehydrator at 105 degrees for 6 hours. Sprinkle with ground coriander before serving. Store refrigerated in an airtight container for up to 3 days.
Raw Chocolate & Goji Berry Macaroons
Makes 14
1 cup organic coconut, shredded
2 tbsp raw honey or agave nectar
2 tsp cacao
1 tsp vanilla extract
1 tsp goji berries, minced
2 dates, pitted and minced
1 tsp coconut oil
1/4 cup CAP Berry Coconut Butter
pinch of Pink Mountain Salt
In a large bowl, add shredded coconut, vanilla, cacao, honey, goji berries and dates and stir to combine. Add coconut oil, coconut butter and mountain Salt and stir to combine completely.
Using a tablespoon scoop, scoop macaroon mixture, pressing your thumb to pack in into the scoop. Place macaroons on a small parchment lined baking sheet and freeze for one hour or place in a dehydrator at 105 degrees for 6 hours. Store refrigerated in an airtight container for up to 3 days.
