Almond Pulp Macaroons

Given that I make my own almond milk I often end up with lots of almond pulp, which usually ends up in cookies (such as these yummy Chocolate-Dipped Coconut Almond Cookies or the Almond/Hazelnut Blondies), crackers or gets stored in the freezer for future. Well this time these yummy macaroons happened, which included almond pulp, coconut shreds, coconut oil, maple syrup and maca powder, coated with dark chocolate. I baked the macaroons, because I once tried almond pulp in a raw fudge recipe and it tasted horrible after a couple of days. So this time I decided to bake them at low temperature. But I have a feeling that these macaroons coated in dark chocolate would still taste great even if raw. I haven’t tried that yet though, so if you decide to give it a go, do it at your own risk please 😉


Almond Pulp Macaroons Recipe

Yields About 20 Pieces


  • 1 1/2 cups almond pulp
  • 1 cup unsweetened coconut shreds
  • 1/3 cup unrefined coconut oil, melted
  • 1/4 cup pure maple syrup
  • 1 tablespoon maca powder
  • Pinch of unrefined sea salt
  • 4 oz. high-quality dark chocolate, for coating


  1. Preheat the oven to 325 F
  2. Add all ingredients, except dark chocolate, to the food processor and process until a doughy mixture forms
  3. Scoop out one spoonful of dough at a time and roll into balls between your palms
  4. Arrange the macaroons on a baking sheet lined with parchment paper and let them bake in the oven for about 15-20 minutes
  5. Once the macaroons have cooled down, melt dark chocolate over low heat, stirring frequently and then remove from heat
  6. Dip the macaroons in melted chocolate until they are completely coated and place them on the baking sheet
  7. Refrigerate until firm for about 20 to 30 minutes and store leftovers in the fridge
By | 2017-03-02T21:37:58+00:00 December 21st, 2016|Categories: Desserts, Snacks, Uncategorized|0 Comments

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