Almond Coconut Macaroons

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Recipes from “The End of Heart Disease” by Joel Fuhrman, M.D. Copyright 2016.

Serves: 18

2 cups finely shredded unsweetened coconut
2 cups finely ground blanched almonds (see Note)
¼ cup unsweetened soy, hemp, or almond milk
1 tablespoon orange zest
1 teaspoon almond extract
2½ tablespoons ground flax seeds simmered with 3 tablespoons water for 2 minutes
½ cup pitted dates
¼ cup hot water

Preheat the oven to 325°F. In a large bowl, combine shredded coconut, ground blanched almonds, nondairy milk, orange zest, and almond extract. Cut in flax seed mixture. Place dates and hot water in a food processor and process until mixture forms a ball. Add to bowl and mix well. The dough should be firm and slightly moist. If it is dry, add a little nondairy milk. Form round balls of dough and flatten into small patties. Line a baking sheet with parchment paper. Bake for 15 minutes. Makes about 36 macaroons.

Note: Use a food processor to grind almonds to a fine powder. You can substitute almond pulp from making homemade almond milk for the ground almonds and nondairy milk.

PER SERVING: CALORIES 182; PROTEIN 5g; CARBOHYDRATE 9g; TOTAL FAT 15.5g;
SATURATED FAT 6.5g; SODIUM 9mg; FIBER 3.9g; BETA-CAROTENE
1mcg; VITAMIN C
1mg; CALCIUM 46mg; IRON 1mg; FOLATE 11mcg; MAGNESIUM 59mg; ZINC 0.7mg;
SELENIUM 2.9mcg

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