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Raw Lemon Basil Coconut Macaroons

Sweet coconut, tart lemon, and a hint of fragrant herbal basil leaf come together in this cute chocolate-dipped raw macaroon recipe by Amy Lyons of Fragrant Vanilla Cake. Super adorable, full of healthy fats from coconut, low glycemic (if you use the coconut nectar option), and very easy to make as well. Enjoy!


3/4 cup finely shredded unsweetened coconut
3 Tbsp raw coconut butter, warmed to liquid
a pinch of sea salt
3 Tbsp lemon juice
1 Tbsp lemon zest
1/4 cup raw coconut nectar, maple syrup, or raw local honey
1 tsp pure vanilla extract
1/3 cup chopped fresh basil
2 cups finely shredded unsweetened coconut

1/2 cup chopped raw dark chocolate

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)



1. For the macaroons, place 3/4 cup coconut, coconut butter, and sea salt in the food processor and process until fine as flour and well combined.

2. Add the lemon juice and zest, nectar and vanilla and process until the mixture holds together (depending on the liquid sweetener you use, you may need to add a little more to get them to hold together). Add basil, coconut and pulse until the mixture holds together.

3. Form into small balls, and either dehydrate (if you want them more firm) for 4 hours at 115F or you can simply place them in the freezer (if you prefer them more delicate) until very firm. Meanwhile, melt the raw chocolate (I place it in a bowl and melt it in the dehydrator).

4. When the coconut macaroons are hard, dip them into the chocolate and place on a foil lined sheet. Place in the freezer for 5 minutes to set chocolate. Store in the fridge.

Makes 12 macaroons

Original recipe and image source: http://www.rawguru.com/raw-food-recipes/raw-lemon-basil-coconut-macaroons.html

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