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Raw coconut-almond Macaroons


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Ingredients

20 piece(s)

Coconut-almond macaroon

  • 250 grams raw almonds
  • 40 grams coconut oil
  • 250 grams Shredded coconut
  • 20 grams Maple syrup
  • 1 pinch sea salt
  • 1/2 teaspoon vanilla extract
  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1. Mill almonds 30 secs speed 7 or until resembling a mixture slightly crumblier than flour and a bit sticky. Set aside.

     

    Add coconut oil - no need to wash your thermo. If coconut milk is solid, melt at 20 secs 50 degrees speed 5. Note: Depending on how solid your coconut oil is you may need an extra 20 secs 50 degrees speed 2.

     

    Add almonds and all other ingredients to the bowl. Mix 20 sec speed 5 or until mixture resembles dough and the mixture 'sticks' together when you squeeze it between your fingertips.

     

    Roll into walnut sized balls.

     

    Store in the refrigerator in an airtight container. Enjoy.

     

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Accessories you need

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Tip

Roll in extra coconut or cacao if desired.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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