Soft and chewy coconut with the scent of vanilla and a hint of mint, dyed pink with real beet juice, and shaped into miniature presents. This recipe couldn’t get any cuter or more festive!
- 1 cup raw coconut flour (do not use store bought!)
- a pinch of sea salt
- 1/4 cup raw coconut nectar
- 1 small 1 inch chunk beet
- 1 tsp pure vanilla extract
- 2 cups finely shredded coconut
- 1 Tbsp coconut butter warmed to liquid
- 1 tsp coconut nectar
- filtered water as needed
- natural green food coloring (optional)
- 1/8 tsp peppermint extract
- Place coconut flour, sea salt, nectar, beet, and vanilla in the food processor and process until well combined. Add coconut and pulse until the mixture holds together.
- Form the mixture into 12 balls, and place on a dehydrator sheet. Dehydrate for about 6-8 hours, or until they are dried, but not so much so that they are not a little chewy in the middle.
- To make the glaze, whisk together all ingredients until smooth, adding 1 tsp of water at a time until the mixture is a glaze consistency (not too thin though, you want to be able to pipe it).
- Place in a plastic bag with the tip cut off or a pastry bag with a small tip, and pipe like ribbon onto the macaroons.
- Place in the freezer when they are all done for about 10 minutes to set the frosting. Store macaroons in the fridge.