No Bake Chocolate Coconut Macaroons are perfect for all of you homemade pantry fanatics who make your own almond or nut milk! Never throw away the pulp again when you could be making cookies out of it. These Macaroons are healthy, lightly sweetened, and keep you from wasting anything from your homemade nut milk.
I’ve been so inspired lately by several cookbooks I ordered not too long ago. I started jarring all of my nuts and grains to ensure their freshness. I ground a fresh batch of cashew butter and coconut butter. And I have made several batches of fresh almond milk too.
Do you make your own nut milk? I have for years, but I also get sucked into the carton variety when I accumulate coupons. But, honestly, nothing beats the homemade.
Sarah Britton’s cookbook, My New Roots, really helped me up my game. I didn’t realize how easy it would be to pop the almonds out of their skins after they had soaked overnight. I had always just went straight from soaking to the blender, but not anymore. I love skinning the almonds, and you end up with such sweeter, purer almond milk in the end. It’s totally worth it.
What do you do with the pulp, though, after you’ve made almond milk, strained it, and really squeezed it all out of the pulp that’s in the cheesecloth? I tend to bag or jar mine and put it in the fridge or freezer…but then I have no clue what to do with it.
I just let it pile up…and although my intentions were to put it in banana bread or muffins, I just never do, and then it goes into the trash. Well, not anymore!
Sarah inspired me because she makes raw macaroons out of her nut pulp! Well, I’m game!
I tried her recipe, and although it was good, I decided to up the game. I added chocolate straight to the dough, which allowed me to lower the maple syrup and Lucuma (a natural sweetener) that she uses. I also added more coconut, because that’s the taste I want the most when I bite into a macaroon!
Never throw away your nut pulp again! I promise, you’ll be even more motivated to make your own almond or nut milk after you’ve tasted the yummy cookies you can make with the leftovers!
- ½ cup nut pulp (from making nut milk*)
- ¼ cup shredded unsweetened coconut
- 1 Tbs. Lucuma (or granulated Stevia, or coconut sugar)
- pinch sea salt
- ½ tsp. vanilla bean paste
- 2 Tbs. cashew butter (or coconut butter)
- 1 Tbs. pure maple syrup
- 3-4 Tbs. melted dark chocolate
- Combine all of the ingredients in a mixing bowl, working it with a wooden spoon until it comes together (it will resemble a very very thick dough).
- Use a tsp. cookie scoop to scoop into even cookies, placing them on a piece of parchment as you scoop. I ended up with 18 macaroons.
- Let the macaroons set (I let mine set overnight) on the counter or move them to the fridge for quick setting. Enjoy!
- Macaroons should be kept in an airtight container in the fridge, for up to a week.
- *Save nut pulp from making almond or nut milk. After it is squeezed through the cheesecloth, you can save the pulp in the fridge in a jar for up to a week. Use up that pulp by making cookies!
I love all of these ingredients! And that these are NO BAKE!
Lauren Kelly Nutrition recently posted…Comment on Cherry Lime Smoothie Bowl {Vegan, Dairy-Free, Gluten-Free, Easy} by allie @ Through Her Looking Glass
Oooh yum!! I love macaroons. I don’t make my own nut milk but I think this is enough of a reason to give it a try! Love that you re-purposed the nut-pulp!
Liz recently posted…Paleo Blueberry Crisp
Love that you’re using the “leave behinds” for this recipe, and I especially love that they’re turned into these gorgeous cookies! Love the no-bake aspect, too. Perfect for this time of year.