Raw Matcha & Tahini Macaroons
Created in collaboration with CAP Beauty Recipes/Thinking CAP
1 cup organic unsweetened coconut, shredded
½ teaspoon vanilla extract
½ vanilla bean from pod
2 tbsp. raw honey or agave nectar
1 tbsp. maple syrup
2 tsp. tahini
2 tsp. Freshly squeezed lemon juice
1 tsp. coconut oil
¼ cup CAP Beauty coconut butter
pinch of pink himalyan salt
pinch of ground coriander
In a large mixing bowl, combine shredded coconut, vanilla extract and bean, honey, maple syrup, tahini and lemon juice and stir to combine. Add coconut oil, coconut butter and himalayan salt and incorporate completely into macaroon mixture.
Using a tablespoon scoop, scoop macaroon mixture, pressing your thumb to pack in into the scoop. Place macaroons on a small parchment lined baking sheet and freeze for one hour or place in a dehydrator at 105 degrees for 6 hours. Sprinkle with ground coriander before serving. Store refrigerated in an airtight container for up to 3 days.