Holiday Colorful Raw Macarons

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Eye catching, colorful raw vegan macaron cookies that will steal the show with their creative flare.

Yield: about a half dozen per variety

Ingredients

For the Persimmon Macarons

• 1/2 cup fresh persimmon puree
• 1 1/2 cup unsweetened shredded coconut
• 1/4 cup raw agave syrup
• 1/2 tablespoon vanilla extract

For the Pomegranate Macarons

• 1/2 cup fresh pomegranate puree
• 1 1/2 cup unsweetened shredded coconut
• 1/4 cup raw agave syrup
• 1/2 tablespoon vanilla extract

For the Matcha Macarons

• 1 1/2 cup unsweetened shredded coconut
• 1/2 tablespoon matcha powder
• 2 tablespoons coconut oil
• 1/4 cup raw agave syrup
• 1/2 tablespoon vanilla extract

For the Blueberry Macarons

• 1 1/2 cup unsweetened shredded coconut
• 5 teaspoon blueberry powder OR 1/2 cup fresh blueberry puree
• 2 tablespoons coconut oil
• 1/4 cup raw agave syrup
• 1/2 tablespoon vanilla extract

Instructions

Instructions For Persimmon Macarons:

In a blender, blend 2-3 ripe persimmons to the consistency of a smooth puree. Take 1/2 cup of it, reserving the rest for later use in macaron cream. In a food processor, combine the puree with the rest of the ingredients until thoroughly mixed. Spread evenly on Teflex-lined dehydrator trays. Using a cookie cutter or shot glass, cut circular shapes out of the “dough”. If the dough is too moist and sticky to cut, place the tray in the freezer for 10 minutes or dehydrate for 30 minutes prior to cutting. Dehydrate at 115F for around 8 hours or more, until dry on the outside and moist and chewy on the inside.

Instructions For Pomegranate Macarons:

To make pomegranate puree, combine 1 cup of dried black mission figs (soaked for 2-3 hours) with 2 cups of fresh pomegranate juice in a high-speed blender to reach a smooth consistency. Take 1/2 cup, reserving the rest for later use in pomegranate cream. In a food processor, combine the puree with the rest of the ingredients until mixed thoroughly. Spread evenly on Teflex-lined dehydrator trays. Using a cookie cutter or shot glass, cut circular shapes out of the “dough”. If the dough is too moist and sticky to cut, place the tray in the freezer for 10 minutes or dehydrate for 30 minutes prior to cutting. Dehydrate at 115F for around 8 hours or more, until dry on the outside and moist and chewy on the inside.

Instructions For Matcha Macarons:

Combine all the ingredients in a food processor until mixed thoroughly. Spread evenly on Teflex-lined dehydrator trays. Using a small cup or shot glass, cut circular shapes out of the “dough”. The dough may be a little crumbly for the task, but it will stick together nicely after dehydration. Dehydrate at 115F for around 8 hours or less, until dry on the outside and moist and chewy on the inside.

Instructions For Blueberry Macarons:

Combine all the ingredients in a food processor until mixed thoroughly. Spread evenly on Teflex-lined dehydrator trays. Using a small cup or shot glass, cut circular shapes out of the “dough”. If using the blueberry powder, the dough may be a little crumbly for the task, but it will stick together nicely after dehydration. Dehydrate at 115F for around 8 hours or less, until dry on the outside and moist and chewy on the inside.

Instructions For Macaron Cream:

We used Artisana coconut butter for the base of the cream. Place the butter jar into warm water to soften the butter up. In separate bowls, mix the butter with the reserved persimmon, and pomegranate purees, matcha, and blueberry powder to achieve desired colors. Add raw agave syrup or other preferred sweetener to taste.