Coconut Macaroons
Makes 32 cookies
These raw macaroons are delicious and simple to make. If you have a dehydrator, try the variation listed below.
1 1/2 cups (375 mL) pitted dates
1 cup (250 mL) raw cashew pieces, soaked in water for 4 hours, drained, and rinsed
1 teaspoon (5 mL) vanilla extract
1 1/4 cups (310 mL) plus 1/2 cup (125 mL) unsweetened, shredded dried coconut
Place the dates, cashews, and vanilla extract in a food processor. Process for 2 to 3 minutes or until smooth. Add 1 1/4 cups (310 mL) coconut and pulse a few times, just until the coconut is evenly distributed. Take 1 tablespoon (15 mL) of the dough and form it into a ball with your hands. Place the remaining 1/2 cup (125 mL) coconut on a small plate or bowl and roll each cookie so that it is covered in coconut. Stored in an airtight container, these macaroons will keep for up to 1 month in the refrigerator or for up to 4 months in the freezer.
Per cookie: calories: 70, protein: 1 g, fat: 4 g, carbohydrate: 8 g (5 g from sugar), dietary fibre: 1 g, calcium: 5 mg, iron: 0.5 mg, magnesium: 19 mg, phosphorus: 38 mg, potassium: 97 mg, sodium: 2 mg, zinc: 0.4 mg, thiamin: 0 mg, riboflavin: 0 mg, niacin: 0.4 mg, vitamin B 6: 0 mg, folate: 3 mcg, pantothenic acid: 0.1 mg, vitamin B 12: 0 mcg, vitamin A: 0 mcg, vitamin C: 0 mg, vitamin E: 0.1 mg, omega-6 fatty acids: 0.4 g, omega-3 fatty acids: 0 g
Percentage of calories from protein 7%, fat 52%, carbohydrate 41%
Apricot Macaroons
Replace half of the dates with unsulphured dried apricots.
Chocolate Macaroons
Increase the dates to 2 cups (500 mL). Add 2 tablespoons (30 mL) cocoa powder to the food processor along with the dates, cashews, and vanilla.
Dehydrator Method
Place cookies onto one or two dehydrator trays with nonstick sheets. Dehydrate at 115°F (46°C) for about 12 hours.
