Coconut Macaroons

Photo by Stephen Clarke

Saucha chef Britta Bush makes fresh coconut milk weekly for chia pudding and other coconut milk-based menu items. That leaves what’s commonly called ‘coconut trash’, which she either dehydrates to make coconut flour, or uses in these all-natural macaroons.

Courtesy of Saucha Conscious Living

Makes 36

  • 3 cups coconut trash (remains of coconut meat after making coconut milk)
  • 1½ cups coconut butter
  • ¾ cup agave syrup
  • 2 teaspoon vanilla
  • Pinch salt

Combine all ingredients in food processor and mix until combined. Separate into thirds and flavor as below:

  • 1st third, Original Coconut: as is, or add 2 tablespoons coconut milk
  • 2nd third, Local Mango: mix in ¼ cup local mango (or more depending on variety and taste)
  • 3rd third, Organic Raspberry: mix in ¼ cup frozen organic raspberries

Roll each flavor into 12 balls and press into oval shape. Dehydrate for 16-24 hours at 115 F. If you don’t have a dehydrator, set your oven to the lowest possible temperature and crack the door open. Bake until the outside is dry, but inside is still moist and chewy.