Author Notes
After having a delicious raw vegan blondie macaroon at a Beanocchio cafe, I came home and had to try replicating the recipe. —chelsgrant
Ingredients
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1 cup
almonds
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1/2 cup
toasted unsweetened coconut
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1/2 cup
unsweetened coconut
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1/4 cup
agave
Directions
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Soak the almonds for an hour. Drain, disposing of liquid. Reserve almonds.
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Toast 1/2 cup of coconut in a small saute pan over low heat.
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Line a baking sheet with parchment or wax paper.
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Put all ingredients into a food processor. Pulse until finely ground and begins to hold together.
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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.
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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.
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