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.