Caraway Macaroons

May 1, 2010 | 6 Comments

I made these caraway macaroons cookies for a class I taught at Whole Foods. They were a hit! Caraway and coconut are a tasty combination, they pair well together. The ground caraway seeds not only offer a delicious and unexpected flavor to these macaroons, they also offers nice color specs of light olive green to the creamy white shredded coconut. The recipe calls for dehydrating these cookies, but you can simply shape and serve – either way is good.

Caraway Macaroons

Enjoy these flavorful cookies with a cup of your favorite tea.

2 cups shredded coconut
2 tablespoons ground-to-powder caraway seeds
2 tablespoons coconut flour *
1/2 cup fresh squeezed Meyer lemon juice
1/2 cup agave, or sweentner of choice
1/4 teaspoon Himalayan crystal salt or sea salt

Combine the ingredients
Mix all ingredients in a mixing bowl. Optional: place the bowl with macaroon mix in the refrigerator to chill at least one hour.

Shape the macaroons
Using a measuring spoon scoop out about 1 tablespoon of mixture, for cookies into rounds, or a shape of your choice. Place the cookies on the dehydrator tray and place in the dehydrator.

Dehydrate for 2-3 hours at 115 degrees.

* Whole Foods carries coconut flour.

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