You know all that great almond pulp that's left over from making almond milk? For a long time I felt guilty throwing it out. I mean, there's gotta be something we could do with that, right?
Yes there is!
You'll love these light and fluffy almond, coconut macaroons!
Before I learned about these yummy treats, I made delicious Almond Pulp Spread, which turned out awesome! I use it instead of mayonnaise, or to dip crunchy veggies in. And it's so versatile! You make the base and can alter the flavors with various ingredients. My favorite is cilantro almond dip.
But what else could we make with leftover pulp?
Well, you can make almond meal to bake with, instead of regular flour! Place leftover pulp in the oven on a cookie tray, under very low heat and dry it out for about 2 hours or so, periodically stirring it until it is completely dry to the touch. Much cheaper than buying almond meal at the store...
Back to these delectable, light and delicious Coconut Macaroons! You'll need about 2 cups of pulp, so two batches of almond meal. You can keep the first batch in the fridge in a glass container for about 3-4 days, then when you have the second, make these. Or freeze the first batch until you're ready.
Here's what you do:
2 c. almond pulp (fresh or leftover)
1 c. shredded coconut (organic and unsweetened)
1/2 c. coconut oil
1 c. pitted dates (after soaking a couple hours)
1/4 c. good salt
In food processor, pulse almond pulp and dates until smooth.
Pulse in oil, coconut, salt.
Scoop about 1 tbsp onto your palm and roll into smooth balls.
Place them onto parchment lined cookie sheet
Bake at 350 for about 30 minutes (or until golden brown)
Cool about 30 minutes (if you can, 'cause you'll be SO tempted!)
And that's it! SO easy! They are super light and fluffy, and nutritious too. And you'll feel great at being able to recycle the almond pulp that otherwise would've been wasted.
Let me know how you like these after you try them, ok?