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Fuhrman's Almond Coconut Macaroons

Thursday, December 05, 2013

Almond Coconut Macaroons

Serves: 18 Preparation Time: 1 hour


2 cups finely shredded unsweetened coconut
2 cups finely ground blanched almonds (see note)
1/4 cup soy, hemp or almond milk
1 tablespoon orange zest
1 teaspoon almond extract
2 1/2 tablespoons ground flaxseed simmered with 3 tablespoons water for 2 minutes
1/2 cup pitted dates
1/4 cup hot water

In a large bowl, combine shredded coconut, ground blanched almonds, non-dairy milk, orange zest, and almond extract. Cut in flaxseed mixture.

Place dates and hot water in a food processor and process until mixture forms a ball. Add to bowl and mix well. The dough should be firm and slightly moist. If it is dry, add a little non-dairy milk. Form round balls of dough and flatten into small patties.

Bake at 325 degrees F on parchment paper for 15 minutes. Makes about 36 macaroons.

Note: Almond pulp from making home-made almond milk may be substituted for the ground almonds and soy milk.
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Member Comments About This Blog Post
    These look yummy Chris...I'll save the recipe but know me I would end up eating all of them in one sitting.. emoticon
    1502 days ago
    1502 days ago
    1502 days ago
    Here's a recipe for coconut macadamia bars. They are delicious. They do have a lot of fat, almost 22 gr per bar. They only have a few carbs, almost 3 gr per bar. I found the recipe here: http://www.marksdailyapple.com/froz
    2mdD412Gt and I put it into SP here: http://recipes.sparkpeople.com/reci
    1503 days ago
    Stay motivated!
    1503 days ago
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