As promised yesterday, here are my recipes for the 3 versions of macaroons I made for my baby shower on the weekend. Lucky for those of you that DO NOT have dehydrators, they can still be made without, they will just not have that firmness or crunch, but the Apricot/Tahini macaroons are probably the best suited to not being dehydrated, although I did and they were still yummers.

But before I give you the juice on the roons, today I met up with a lovely sponsor who is keen to share some of my favourite things with one lucky Aussie reader. I’ll give you a hint, it is something I use every time I have a smoothie and they make them more fun! And EVERYONE asks about them! I’ll be announcing the details of the giveaway on Wednesday so be sure to come back and check it out!

Apricot & Tahini Macaroons (does not need dehydrator if you do not have one, just eat them as is)

• 3 cups of desiccated or shredded coconut (I like to use half an half to create texture)
• 2 cups of almond flour*
• 1 cup of chopped dried apricots
• 3/4 cup of maple syrup
• 1/4 cup of almond butter
• 1/4 cup of tahini
• 1 T vanilla extract
• 2 t lemon juice
• pinch salt

Combine all ingredients in a bowl and mix well.

Use a small ice-cream scoop or roll into equal sized balls and place onto a mesh screen and dehydrate for 8 hours on 110′F/45′C

Ginger & Chocolate Macaroons

• 3 cups of desiccated or shredded coconut (I like to use half an half to create texture)
• 1/2 cup of almond flour*
• 1 cup of cacao powder
• 3/4 cup of maple syrup
• 1/2 cup of almond butter
• 1 T vanilla extract
• 1 T grated ginger
• 2 t lemon juice
• pinch salt

Combine all ingredients in a bowl and mix well.

Use a small ice-cream scoop or roll into equal sized balls and place onto a mesh screen and dehydrate for 8 hours on 110′F/45′C

Three Nut Macaroons

• 3 cups of desiccated or shredded coconut (I like to use half an half to create texture)
• 1/2 cup of almond flour*
• 3/4 cup of maple syrup
• 1/2 cup of almond, cashew & brazil nut butter
• 1 T vanilla extract
• 2 t lemon juice
• pinch salt

Combine all ingredients in a bowl and mix well.

Use a small ice-cream scoop or roll into equal sized balls and place onto a mesh screen and dehydrate for 8 hours on 110′F/45′C

*Almond flour is what is left over after you have made almond milk and dehydrated it then made it into almond flour