Sweet, chewy, and naturally ocean-blue—these BlueMAJIK Macaroons are a fun, no-fuss treat made with almond pulp (or ground almonds), shredded coconut, and a touch of vanilla. Lightly sweetened with agave, honey, or maple syrup, they bake into soft-centred bites with crisp edges—and you can dial the BlueMAJIK colour from pastel to bold, depending on your vibe. Perfect for snack plates, gifting, or a pretty afternoon treat.
Ingredients
- 1 ¼ cups almond milk pulp, strained (OR 1 cup ground almonds mixed with enough almond milk to create a wet 'paste' in the food processor–less smooth in texture, but it is an adequate substitute)
- ¾ cup dried, unsweetened shredded coconut
- ⅓ cup agave, honey or maple syrup
- 1 generous pinch salt
- Scrapings of 1 vanilla bean, OR 1 tsp real vanilla extract
- 1-2 tsp BlueMAJIK powder (depending on desired colour)
Instructions
- Blend all ingredients together in a food processor until they form a dough. Add a little more agave or some almond milk if the mixture is too thick.
- Line a dehydrator sheet with Teflex and scoop the macaroons out by round tablespoons onto the sheet. Dehydrate at 45 degrees for 6 hours, or until macaroons hold together well but are still a little soft.
- Add a chocolate drizzle or to dip the bottoms of your cookies (optional). Enjoy!
