Ingredients
Coconut-almond macaroon
- 250 grams raw almonds
- 40 grams coconut oil
- 250 grams Shredded coconut
- 20 grams Maple syrup
- 1 pinch sea salt
- 1/2 teaspoon vanilla extract
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mill almonds 30 secs speed 7 or until resembling a mixture slightly crumblier than flour and a bit sticky. Set aside.
Add coconut oil - no need to wash your thermo. If coconut milk is solid, melt at 20 secs 50 degrees speed 5. Note: Depending on how solid your coconut oil is you may need an extra 20 secs 50 degrees speed 2.
Add almonds and all other ingredients to the bowl. Mix 20 sec speed 5 or until mixture resembles dough and the mixture 'sticks' together when you squeeze it between your fingertips.
Roll into walnut sized balls.
Store in the refrigerator in an airtight container. Enjoy.
Tip
Roll in extra coconut or cacao if desired.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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