Raspberry Bliss Macaroons
These little morsels are like tasting spring sunshine. Filled with coconut, homemade almond meal, maple syrup, vanilla bean, and raspberries these little darlings are sure to become a family favorite! I dipped these in rich dark chocolate, but if you want to keep it raw you are welcome to omit the chocolate!
The Goods:
3 cups medium shredded unsweetened coconut
1 1/2 cups raw almonds ground in the food processor into almond meal
1/2 cup maple syrup
1/3 cup coconut oil
2 teaspoons vanilla
1/2 teaspoon almond extract
10-12 smashed raspberries
Optional: (2 cups organic vegan fair trade chocolate chips and 1 tablespoon of coconut oil)
Get Cooking:
Put all of your almonds into the food processor and process until you have a delicate meal. Transfer almond meal into a large bowl and add all remaining ingredients other than the optional chocolate chips. Mix together with your hands. You want it to be moist enough to hold together. Line cutting boards or plates that are freezer safe with parchment paper. Use an ice cream scoop to form perfect little macaroons. Place on parchment paper. Let chill in freezer for up to two hours. If you are dipping in chocolate, melt your chocolate in a double broiler, once smooth remove from heat. Take your chilled macaroons out of the freezer and dip into the chocolate. Let chill again in freezer for an hour. Store in an airtight container in the freezer or refrigerator for up to four days! <3
