Happy Spring!! Happy Easter!
I love, love, love coconuts! These rainbow macaroons are super light and are made from just a few simple ingredients.
Intergalactic Creatures will be hatching soon ?in my dehydrator☄️??☀️Yummy ❤️yummy ❤️looks like I have Rainbow Easter Eggs in my dehydrator ❤️??????LoL ???No this guys are #vegan #raw and #glutenfree Olenko’s Kitchen Rainbow Macaroons ??? ❤️They are colored by natural fruit-veggie powders ?
Eat more plants!!! ? Eat the Rainbow Everyday ?????
Instructions:
Mix all ingredients in a large bowl until well combined. Use clean hands to form balls. Place balls on amesh sheet and dehydrate at 110°F for about 6–12 hours, depending on how crunchy you like your macaroons. Store in the fridge for up to a week or freeze for later.
Additional Option:
If you want to make different flavors, you can add fresh lemon juice, essential oils like peppermint or lavender, raw cacao powder, or pureed
raspberries or blueberries. The natural pigments in different fruits will create beautiful and fun colors. You can use beet
juice for a pink color or matcha powder or spirulina for green. Tumeric powder for yellow color, blue spirulina powder for blue and pink pitaya powder for pink color.
Serves 15–18
Ingredients:
3 cups coconut, shredded
2-3 large ripe bananas, mashed
1/2 teaspoon medicinal vanilla or vanilla extract
Pinch of pink Himalayan crystal salt
2-3 tablespoons maple syrup or raw coconut nectar
*rainbow powders or dry or fresh fruits for different colors
