almond lemon coconut chia macaroons

21st December 2014

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almond lemon coconut chia macaroons

Makes 25 – 30 macaroons.

At first, I made the chocolate ones from the link below, but I found the chocolate (especially using raw cacao) too bitter.  I like the intense sweetness of these which complements the coconut and lemon.

For a quicker and more instant macaroon, increase the temperature to 150C/325F and bake for 25 – 30 minutes until the top, bottom and edges are slightly brown – they come out beautifully brown and crunchy on the outside.  After trying these many, many times since posting this, this is now my preferred method!

Adapted from these.

ingredients :

3 cups/250g dried, unsweetened desiccated coconut

2 Tblsp/20g chia seeds (I used white, but the black ones are fine)

1 cup/100g almond meal (I used whole almonds, skins and all, then ground into a rough powder)

½ cup/45g almond flakes

¼ tsp fine rock salt

zest from one lemon

¼ cup/60ml water

¾ cup/185g maple syrup

cup/80ml extra virgin coconut oil lightly warmed to liquefy

1 Tbsp vanilla extract

preparation :

Preheat oven to 200F/95C.

In a large bowl, combine the coconut, chia seeds, almond meal, almond flakes, salt, and lemon zest.  Stir to combine thoroughly.  In a small bowl, whisk together the water, maple syrup, coconut oil and vanilla extract.   Add this to the dry ingredients and stir until fully combined, and no dryness remains.

Cover and place the mixture in the fridge for 15 – 20 minutes.  The chia seeds will help bind the mix together and the coconut oil solidifies, making it much easier and less messy to scoop.

The second time I made these, I used an ice-cream scooper that has a spring action, which releases the mixture by sliding the band underneath.  This works perfectly for easy shaping.  Fill the scoop half full and firmly pressed the mixture.  If you don’t have an ice-cream scooper, use a teaspoon to create more rustic mounds.

For the oven: Place the macaroons on a baking sheet.  I fitted all macaroons snugly on one tray.  Bake them in the oven for 2½ hours, or until firm and dry on the outside.  Or as mentioned above for a quicker crunchy macaroon 25 – 30 minutes at 150C.

For the dehydrator:  Dehydrate at 115F for 6 – 8 hours if you want them fudgy, and longer if you want some chewiness.

light and festive!

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 Goodness shared from Stacey

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3 comments

  • Anna Gatmon

    These look delicious and easy to do, unless they fall apart when you try to scoop them out onto the baking sheet. Love the leaves and your photos. You should sign off with: “Beauty by Stacey.” There is such beauty in your photos. Love, Anna

    • goodnessis

      hi anna, they are delicious and the coconut oil and chia seeds bind them together so the mixture is easy to scoop and stay’s together nicely. Bright sunshine here in Israel. Thinking of you at every corner. love stace

  • marie-michel

    When i pick up my eight yesr old , Malaya, from school , before she says Hello to me, she says: “mama, i am hungry.” so my goal at three pm is to always have a snack ready for her. Today I made the quick version of Macaroons. Malaya said they were too dry and sweet for her. Jumielle (5 years old) gave me a two thumbs up. I’ll have to try them again on Malaya, maybe if I dehydrate them will be less dry? I thought were a treat. thanks for sharing Stacey.

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