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Raw Mint Macaroons

4/11/2017

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Spring is here, and the mint in my garden is happy and abundant! It inspired me to make mint macaroons. You can make these with or without cocoa. The two versions with the same procedures are to follow. Light and not too sweet. Just right. 

Makes 20-25 small (1 tbs.) cookies


                    
Chocolate Mint Macaroon:                                       White Mint Macaroon:
1 cup Blanched Almond Flour                                     1 cup Blanched Almond Flour
1 cup Shredded Unsweetened Coconut                     1 cup Shredded Unsweetened Coconut
1/4 tsp. Sea Salt                                                          1/4 tsp. Sea Salt
1/2 tsp. Vanilla                                                             1/2 tsp. Vanilla 
3 drops Stevia                                                              3 drops Stevia
1/2 cup Duch Process Cocoa Powder                         4-5 tbs. Coconut Oil, melted
4-5 tbs. Coconut Oil, melted                                         2-3 tbs. Honey or Maple Syrup
2-3 tbs. Honey or Maple Syrup                                    ​1/2 tsp. Mint extract
1/2 tsp. Mint extract                                                      1/4 cup Fresh Mint, chopped
1/4 cup Fresh Mint, chopped                                        1/2 cup GF Chocolate chips            
1/2 cup GF Chocolate chips

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Place all your ingredients in a bowl.

​If you can find the mini chocolate chips, they look the best since this cookie is on the small side. 
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If making the white mint cookies, wash and finely chop your mint. Then add to the mixture. 
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Mix everything with a spoon until well combined. You want the "dough" to be slighty wet but also sticky.

If you squeeze some of it, it needs to make a loose ball. 
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Line a cookie sheet with parchment paper.

​Wet an ice-cream scoop or spoon so the "dough" doesn't stick to it. Then scoop and pat the mixture in tight. Tap the side of the spoon and it should slide right out. 
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Let it set up in the fridge for an hour (or freezer for 20min). Store in a glass container in the fridge. 

Great for a light dessert after a heavy dinner. 

​Minty goodness!
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    Author

    Mici is the owner of Wholesome Goodness.

    These recipes are focused on wholesome ingredients from the garden or farm with very little sweet if any. They are gluten or grain free and organic, grass-fed or pasture raised.

    She menu plans, shops, cooks, cleans and fills the fridge with healthy Gluten-Free meals and naturally sweet desserts!

    She also teaches and does personal menu planning for those with restricted diets.

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"I have been richly blessed by Mici’s healing presence in my life.  As a facilitator of personal transformation, her passion and dedication to serving others is evident.  I have grown tremendously from her gifted use of emotional healing work, nutritional counseling, culinary artistry and organizational skills.  She unfailingly demonstrates the highest efficiency and effectiveness, true strength of character, wisdom reaching well beyond her years and a generous heart of gold."    

~Gabriella B.


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