Raw Neapolitan Coconut Macaroons

Here’s a delicious recipe for coconut macaroons. My friend Katie Bush made these & brought them to my house to share & I’m soooo happy she did! They are delicious & adorable. They would be perfect to serve at your next get together or holiday party if you want to impress your guests. They are awesome for snacking on any day though!!

Katie & I snacked on them while making art & the next morning we cut them up to sprinkle on our banana sundae breakfast bowl. I’m so glad she shared this recipe!

Raw Neapolitan Coconut Macaroons

Dried Coconut Shreds, 2 Cups
Almond Meal, 1 Cup*
Coconut Oil, Spoonful
Maple Syrup, 2 Tbsp
Dried Strawberries, to taste
Carob Powder, to taste
Vanilla Bean, Shred a bit off with a knife
Celtic Sea Salt or Himalayan Salt, Pinch

Combine the coconut shreds, coconut oil, maple syrup, vanilla, almond meal, and pinch of salt in a food processor fitted with an “s” blade. Process until blended and doughy, but not overprocessed. If needed, add maple syrup until you get this texture. Separate the mix into thirds, putting two of them into separate bowls and keeping one section in the food processor. Put the dried strawberries into the food processor with the mixture and process until blended. In one of the separate bowls, add carob powder and mix with a spatula until blended well. Distribute the carob batter into the bottom of an ice tray or container and use a spatula to push it down until it’s firm. Next, do the same with the vanilla layer. Last, do this with the strawberry layer. Freeze for at least an hour and use a knife to pry up and eat.

*You can make almond meal by grinding almonds in a coffee grinder or food processor until it is fine like flour. I suggest sprouting your almonds, turning them into almond milk, and dehydrating the pulp for a more nutritious almond meal!



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