Hi friends!! First post of the year!
Hope you all had a wonderful new year’s eve and you’re having a great year so far! I recently spent 10 days in Big Island, Hawaii. What an incredible, fulfilling and beautiful experience! I went to my friend Anthony Anderson’s permaculture retreat and it was beyond my expectations.
If you like organic food, permaculture, nature and simple living yet having all commodities this retreat is right for you! From black sand beaches, farmer’s markets, harvesting your own food, dolphin swimming, whale watching to star gazing and hiking!
While we were there, most of our food came from the land, and he even harvested some coconuts after going all the way up to the palm tree, making sure we had the freshest foods available.
We had so many coconuts he decided to make some ice cream with fresh coconut milk. The problem was that we had around 3 kg of fresh coconut pulp and they had no idea what to do with it, so I decided to make some macaroons the healthy way!
These easy-to-make, fun, flavorful and delicious macaroons pleased everyone (including some carnivores around) and I hope you like them too! If you have some coconut pulp ready and don’t know how to use, this is your perfect opportunity to try it!
Gastrawnomica’s Chocolate-Chili ingredient Raw Coconut Macaroons
Yields 24 macaroons
4 cups fresh coconut pulp (from coconut milk)
2-3 Tbsp coconut butter, melted
1/2 cup raw honey, coconut nectar, date syrup or other liquid sweetener of choice
4-5 Tbsp raw cacao powder
1 tsp organic vanilla extract
2 tsp lucuma powder (optional but suggested)
2 tsp organic chili powder (optional, we used it for half the recipe and was amazing!)
2 Tbsp cacao powder
3-4 Tbsp liquid sweetener of choice
Start by preparing a cookie sheet with parchment paper or dehydrator tray. If using oven preheat at 350ºF.
Mix by hand the coconut pulp, coconut butter, sweetener of choice and vanilla extract on a big bowl. Once everything is well mixed, add cacao powder and lucuma powder. Mix again and test, making sure it is sweet enough for you and add more cacao if you like a strong chocolate flavor.
Separate mixture and add chili powder to half in case you’re using.
Using an ice cream spoon, take part of the mixture and form medium-size balls and put over cookie sheet/tray. Once all you macaroons are ready, bake for 25-30 minutes until lightly crispy on the outside and let it cool down. If dehydrating, do it for 8-10 hours, depending on the dehydrator you use.
Top macaroons with cacao sauce and enjoy!! Will last up to 5 days refrigerated.