YOUR HEALTHY PLATE: Ginger Snaps & Macaroons

Ever since I got those nut milk bags and started making my own coconut milk a few months ago, there has been a never ending supply of coconut flour, which we’ve been using to make cookies, apple crisp, pudding, and, now, macaroons. If you don’t happen to have a high-speed blender, nut milk bag, and dehydrator, then no worries. Just go to town and buy some coconut flour (or vice versa)!

Macaroons:
2 cups coconut pulp
10 dates, pitted
1 cup water
1 1/2 tsp vanilla extract

Place all the ingredients into a food processor and pulse until well blended. Scoop tablespoon-sized pieces of batter into your palm, gently flatten, and bake at 325F for 15-20 min until browning lightly at the edges. Decorate the tops, if desired, with a single chocolate chip. Store any leftovers in the refrigerator. If there are any, that is.

Ginger Snaps:
2 cups coconut pulp
6 dates, pitted
1 cup water
3/4 tsp each, ginger + cinnamon
1 pinch nutmeg

Place all the ingredients into a food processor and pulse until blended but not pulverized. Then continue as above. Decorate with a slice of candied ginger when they come out of the oven.

Thank you to Nicole from Born in the Wrong Century for the original versions of these wonderful and creative recipes!

 

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