Strawberry Almond Macaroons

by Valerie on March 6, 2013 · 7 comments

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About the same time as the Hail Merry strawberry macaroons I bought for Christmas ran out, I had some almond pulp, left over from making almond milk.  Seeing as my local Whole Foods and health food stores are generally the last to get the new fancy delicious products (yes, #firstworldproblems) I decided to put the almond pulp to good use.   

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And make strawberry macaroons of course. Mine turned out completely different than the Hail Merry ones – less dense, more uniformly strawberry-like – but still very satisfying.  They are easy to make and require ingredients you might likely have on hand, except for the freeze dried organic strawberries, which I ordered online

Strawberry Almond Macaroons (Gluten-Free, Vegan, Soy-Free, High-Raw)
Makes about 10 macaroons

If you do not have almond pulp, you can substitute 2/3 cup almonds, ground in the food processor and mixed with enough almond milk to moisten the ground almonds into a semi-crumbly paste.  I have not yet tried this recipe with fresh strawberries, but plan to when it is strawberry season where I live. In the meantime, if you would like to try it, I think the best approach would be to chop the strawberries finely. 

  • 3/4 cup almond pulp, left over from making almond milk (I use this recipe)
  • 1 cup unsweetened shredded coconut (unsweetened coconut flakes are fine too)
  • 1/4 cup coconut nectar or other liquid sweetener (the almond milk recipe I use calls for dates, so the almond pulp is slightly sweetened. If your almond pulp is not subtly sweet, experiment with adding slightly more sweetener and cutting back on the coconut oil, below)
  • 1 tablespoon virgin coconut oil, melted (I like this one from Garden of Life)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract 
  • 1/2 cup freeze dried strawberries, preferably organic (I used these)

Process all ingredients except for freeze dried strawberries in a food processor or mini-prep until they form a dough with some texture.  Add a little more sweetener or water if the mixture becomes too thick.. Once the mixture is the right texture, pulse in the strawberries for a few seconds (I crushed the strawberries in the bag a bit before adding them to mixture in the food processor).  Line a dehydrator tray (including the grid sheet) with a Teflex sheet and scoop round tablespoons of dough onto the sheet, resulting in about 10 macaroons. Dehydrate at 115 degrees for 6 hours, or until macaroons hold together well but remain soft and pliable.

I am submitting this recipe to the following events: Ricki’s Wellness Weekend, Heather’s Raw Foods Thursdays, Amy’s Slightly Indulgent Tuesdays, and Linda’s Gluten-Free Wednesday.

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{ 6 comments… read them below or add one }

1 Kathy's Kitchen & Raw Nutrition March 7, 2013 at 8:01 pm

I love macaroons and these sound wonderful. Do you think you could use fresh strawberries and get similar results? Thanks for sharing.

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2 Kathy March 7, 2013 at 9:47 pm

You are brillient! This is an amazingly awesome recipe! I would have never been able to come up with a sustitute for the almond pulp, I am so grateful you shared your shared this, I can not really tell you how delighted I am for this post, I absoultely LOVE your blog. You offer such unique and special items that I find so fasinating. I just want to say THANK YOU SO VERY VERY MUCH!

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3 Heather @Gluten-Free Cat March 13, 2013 at 5:37 pm

Thanks so much for sharing this at Raw Foods Thursdays, Valerie! I’m highlighting tomorrow. I’ve had such a hard time making my raw cookies moist when I use almond pulp, so I can’t wait to try yours!

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4 Laurie Barrie March 18, 2013 at 12:27 am

I’ve used pulp from my juicing, but using almond pulp for macaroons is a great idea. Thanks for sharing.

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5 Linda March 19, 2013 at 8:23 pm

Oooooh. I do like the idea of strawberry macaroons. Thanks for sharing this at Gluten-Free Wednesdays.

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6 Shirley @ gfe & All Gluten-Free Desserts March 20, 2013 at 11:58 am

I meant to comment on these treats before, Valerie. I’m so glad that Linda reminded me in her GFW highlights this week! This recipe is brilliant and looks amazing! People will start making their own almond milk just so they’ll have the leftover pulp to make these macaroons. Seriously. Can’t wait to share over at All Gluten-Free Desserts soon!

Shirley

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