Since I started almond milking, I’ve been left with soo much almond pulp after nut milking (freezer’d a lot of them)! This is why I started exploring into the world of almond pulp recipes! There is so much you can do with almond pulp instead of tossing them in the trash. Here is my almond pulp recipe #2: Almond Pulp Coconut Macaroons! Check out my first almond pulp recipe, Almond Pulp Pancakes for a yummy breakfast! So when you think macarOOns, you might think of the colorful almondy sweet sandwiches with cream in the middle, right? But those are actually macarOns with ONE “o”, or sometimes referred as “French Macaroon”! Macaroons are actually chewy coconut chocolate bites. I just figured this out a couple years ago too, so confusing! PopSugar helps us clarify it a little bit if you want a better understanding of what exactly they’re made of! Anyway, my healthy version of macaroons = coconut & dark chocolate + almond pulp – condensed milk! As much as I love condensed milk, it’s not very good for you so I decided to sub that out for almond pulp and honey! We like to eat these delicious cookies with our homemade almond milk! Remember to use code YENSISTERS for 10% off @elliesbest bigger better nut milk bag if you want to make your own nut milk and play with all the wonderful nut pulp creations post milking!!
1 cup almond pulp
1 cup shredded coconut
1/3 cup honey or maple syrup
1 egg or chia egg
1/2 cup dark chocolate chips
1. Preheat oven to 350.
2. Mix all ingredients in a bowl.
3. Cover a baking sheet with foil and oil with cooking spray.
4. Scoop dough and make into either round maroon shape or cookie shape with your hands before laying on sheet. (My first batch was cookie shaped but I like the round macaroon shapes better!)
5. Repeat until the bowl is empty. Makes around 8 cookies!
6. Bake for 20 minutes.