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Friday, March 5, 2010

Food Storage Friday: Almond Coconut Macaroons in the Dehydrator

Keep those giveaway entries coming! I love hearing where you all are from. As you know, Hannah and I both live in Georgia, but I was raised in Utah and Hannah in New Hampshire. Hannah is actually moving this year (sad!) and she finds out where on March 18th (Match Day for medical students).

I'm banking on Mountain Man not reading this post. Because I'm about to introduce you to a 2008 Christmas present that was not very well received.

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Hint to all the men out there: Girls like getting "pretty things." Not beef jerky makers.
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Thanks to the plethora of healthy food blogs I frequent, I've found other uses for for my "beef jerky maker."
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Not that there's anything wrong with beef jerky. It's just not my favorite. Coconut macaroons? Definitely in the top ten.
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Ingredients: almonds, coconut, maple syrup (real would be best, but I use this recipe), honey, dates, and almond extract.
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Pop the almonds into the food processor
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and grind it up
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Then add the coconut and puree away.
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Grind up the dates. The recipe calls for medjool dates, but I just used whatever dates I picked up at Sams. Does anyone know what the difference is?
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With everything in the food processor so far: ground almonds, coconut, dates, add the syrup
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the honey
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and the almond extract.
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Now listen carefully. The first time I made this recipe I made a grave error. I followed the recipe exactly and put 1.5 tablespoons of almond extract in. I had to throw all the cookies away. It was like eating pure almond alcohol. This time I put barely a smidgen into the cap.
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As you process, the dough becomes sticky and wet.
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When it's all combined, it's time to go in the dehydrator.
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Drop by spoonfuls onto the racks of the dehydrator. Stack up your dehydrator and turn it on. If your dehydrator has a temperature control, turn it to 105 degrees F. If your dehydrator is like mine and all it has is an on/off switch, just turn it on. Let it sit on your counter for 6-8 hours. The nice thing about dehydrators is that they don't emit heat, so having it run all day won't heat up your house. Also, it doesn't get hot to the touch, so if your kids touch it, they won't get burned.
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After 6 or 7 hours, pop the top off and check the cookies. If they are firm and set, they are done!IMG_8603.JPG






















Alright Mountain Man, you're forgiven. It's more than just a beef jerky maker.

Almond Coconut Macaroons

adapted from joggerslife's recipe

2 cups almonds, ground
2 cups coconut, ground

2 dates, processed

1/4 cup maple syrup
1/2 cup honey

1/4-1/3 tsp almond extract
1/4 cup cocoa powder (optional, or chocolate macaroons)


Grind up almonds, coconut, and dates in the food processor. Add maple syrup, honey and extract. Add cocoa if desired. Drop by spoonfuls on dehydrator trays. Dehydrate at 105 degrees F (or whatever your setting is) for 6-8 hours. Freeze extras. Enjoy!


Check back next week for some more dehydrator action thanks to CSN stores!

5 comments:

Linda said...

That sounds great! Oh and personally, I'd rather have the dehydrator than 'pretty' things...

StrivingSimply said...

Ditto Linda's sentiments. I got 8 cans of peas and 350 rounds of ammo for Christmas :o)

Aleasha said...

Dip those bad boys in some chocolate!!!!!!!!! They do look delish!

Becky S. said...

I bought a dehydrator last fall for drying apples and making fruit leather. Both were super easy to do!
This recipe looks delicious, and I'll be trying it this week.

Please post more dehydrator recipes, other than jerky, that is!

Elisabeth @ joggerslife.com said...

Aren't they yummy?! Thanks for trying my recipe! =)