After having a delicious raw vegan blondie macaroon at a Beanocchio cafe, I came home and had to try replicating the recipe. —chelsgrant
toasted unsweetened coconut
In This Recipe
Soak the almonds for an hour. Drain, disposing of liquid. Reserve almonds.
Toast 1/2 cup of coconut in a small saute pan over low heat.
Line a baking sheet with parchment or wax paper.
Put all ingredients into a food processor. Pulse until finely ground and begins to hold together.
Using a tablespoon, scoop mounds of the mixture and place onto prepared baking sheet. Note: when scooping, be sure to press mixture into the tablespoon to ensure it forms a mound and holds together. If the mixture is sticking in the spoon, have a cup of hot water to dip the spoon into between scoops.
Refrigerate for one hour. These little mounds of joy were soft but held together, even when bitten into. They tasted even better on the second day.