Blue Majik® Macaroons

Blue Majik® Macaroons


  • 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 Blue Majik® (depending on desired color)

Step 1

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.

Step 2

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. Enjoy!

Step 3

To add a chocolate drizzle or to dip the bottoms of your cookies.