Thanks to Trail Butter brand ambassador, Jan Zarella, for this scrumptious Trail Butter treat recipe. Give it a try and let us know what you think in the comments below! Vegan and Gluten-Free.
CHOCOLATE MACAROONS
3 Cups dried, unsweetened coconut flakes
1 1/2 Cups Cacao powder (Can use baking cocoa, but cacao is MUCH tastier!)
1 cup Agave syrup
1/4 Cup Dark Chocolate Coffee Trail Butter
1/4-1/3 Cup coconut oil liquid, but not hot (add a little more if necessary after mixing in the TB)
1 Tblsp vanilla extract
1/2 tsp sea salt
In a large bowl combine all the ingredients and stir well to combine. You can also use a standing mixer with the paddle attachment.
1/2 tsp sea salt
In a large bowl combine all the ingredients and stir well to combine. You can also use a standing mixer with the paddle attachment.
Using a small ice cream scoop, your hands or a big tablespoon, spoon
rounds of the dough onto Cookie Sheets
rounds of the dough onto Cookie Sheets
Bake at 250 for approx 60-90 min (until they are soft on top but not squishy and feel dry, not sticky to the touch, or you start to smell them baking.)
**Alternatively, if you'd like them to be "Raw", Dehydrate at 115 for 12
to 24 hours.
to 24 hours.
Makes 36 Macaroons, store in cool, dry place for up to 1 week, or freeze for up to 6 months.
**FOR BLONDE MACAROONS
Replace the cocoa powder in the recipe above with an equal amount of
fine almond flour or ground hazelnuts (available at Trader Joe's)
Replace the Dark Chocolate Coffee Trail Butter with Maple Syrup & Sea Salt or Original Trail Mix.
ENJOY!