These little raw macaroons pair a tender cashew and coconut flour biscuit with a melting apricot and date filling. Lucuma powder gives them their golden colour and a subtly caramel note. They call for a stay in the dehydrator, but the assembly is quick once the biscuits have cooled.
Raw apricot and lucuma macaroons
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Ingredients
Biscuit
- 95 g cashew flour
- 120 g coconut flour
- 30 g lucuma powder
- 2 tablespoons apricot purée (about 3 apricots blended with 1 tablespoon of water)
- 1/2 teaspoon powdered vanilla
- 1 pinch of salt (or the equivalent of 1 tablespoon - 15 ml - of seawater)
Filling
- 75 g dates
- 65 g pitted apricots
- 1 teaspoon lemon juice
- 120 ml melted coconut oil
- 1/2 teaspoon powdered vanilla
- 1 pinch of salt
Method
- In a large bowl, mix the dry ingredients of the biscuit, then work in the wet ones. The dough should stay light, yet pliable enough to shape into balls.
- Using a small ice cream scoop, drop mounds onto a lined dehydrator tray, then flatten each one slightly with the palm of your hand.
- Dehydrate at 43 °C for 4 to 6 hours: the outside should be crisp and the inside stay soft.
- Let the biscuits cool completely before filling them.
- Blend all the filling ingredients until smooth.
- Using a piping bag, or a freezer bag with one corner snipped off, fill half the biscuits, then gently press a second biscuit on top.
Tip
For a neater result, let the filling thicken for a few minutes in the fridge before piping it: the coconut oil firms up and the cream stops escaping at the edges. Assemble the macaroons at the last moment, otherwise the biscuit softens where it meets the filling.
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FAQ: your questions about raw apricot macaroons
What is an easy recipe for coconut macaroons?
240 g of coconut flour to one part sweet liquid - fruit purée or blended dates - and a pinch of salt. You shape small mounds, flatten them a little and dry them for a few hours. No meringue, no egg white: the drying is what creates the crisp surface and keeps the middle soft.
How do you dehydrate coconut?
Grate fresh coconut flesh, spread it thinly on a lined tray and dry it for 8 to 12 hours at 42 °C, until it cracks under your fingers. Turn it halfway through so the drying stays even. It then keeps for several months in an airtight jar, away from the light.
How do you make dried coconut?
Without a dehydrator, an oven at its lowest setting with the door ajar does the job, but watch closely: above 50 °C the coconut colours and takes on a toasted taste. Allow two to three hours. The test is simple: once cool, the coconut should snap, not bend - if it bends, it still holds water and will go mouldy in storage.
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