Lemon Poppyseed Macaroons

Wednesday Nov 28, 2012 | BY |
| Comments (1)

I love this recipe because I love lemon!

My step father cannot eat chocolate, so I am always trying to make a little treat that is chocolate-free for him. These are the perfect little piece of heaven to have with a cup of hot, delicious tea.

Makes: 20 Macaroons

Prep time: 20 minutes

Ingredients

3 1/2 cups dried coconut
1 ½ cups almond flour
1 cup maple syrup
1/3 cup coconut oil
3 tablespoons poppyseeds
1 tablespoon lemon zest
1 tablespoon lemon extract
½ teaspoon salt

Directions

Mix all ingredients in large bowl. Use your hands if you want to make more fun! (Washed hands only, of course.)

Using a small ice-cream scoop, your hands, or a big tablespoon, scoop out balls of macaroon mixture. Place on a dehydrator tray with teflex sheet. Next, you can shape the macaroons a bit more, if you wish. Dehydrate at 115 degrees for 12 to 24 hours, or until crisp outside and nice and chewy inside.

Stephanie Dawn Dodds

Stephanie Dawn Dodds

Stephanie holds a Bachelor’s degree from California State University, Chico, in Health Science and Health Education. She is a Holistic Nutrition Coach, and her practice is designed around transformation for better lives through nutrition and overall wellness. She is a certified Raw Foods Chef and instructor, and is very knowledgeable about raw, vegan, vegetarian, and gluten free cuisine.

Stephanie considers herself a “conscious eat-atarian,” which means choosing foods based on what is nourishing to the mind, body, soul, and planet. This also means really finding what works best for each individual person and their health goals. She works with every type of diet, adding in plant-based principles. So meat eaters, don’t worry! Stephanie truly aims to find what works best for each individual so they flourish.

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1 COMMENT ON THIS POST

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  1. deb freeman says:

    sounds good :) how would I modify this to use an oven versus a dehyrator?

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