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Dehydrated Recipes

Macadamia Macaroon Balls | Commercial Dehydrators

These delicious and crispy balls of macadamia nuts, coconut and chocolate are the perfect treat with a glass of milk or as an indulgent dessert.

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Machine recommendation
Macadamia Macaroon Balls | Commercial Dehydrators
Servings Icon
Serves
3
Prep time
Prep time
20 minutes
Dehydration time icon
Dehydrating time
24 hours
Ingredients
  • 2 cups raw macadamias
  • 4 1/2 cups of unsweetened shredded coconut, divided
  • 1 cup raw agave nectar
  • 1/4 cup raw coconut butter
  • 3 tsp natural vanilla extract
  • 1/4 tsp Celtic sea salt
Ingredients
macros
Instructions
  1. Add macadamias to a food processor container and freeze for 15 minutes. This prevents macadamias from turning into butter when processing them.
  2. Process frozen macadamias in the food processor for a while until ground. Set aside 1 cup of shredded coconut, then pour in the remaining ingredients and pulse until well mixed.
  3. Form mixture into small-sized ball using a large tablespoon. You can flatten the balls or leave them as they are. Coat balls by rolling in the reserved shredded coconut.
  4. Place coated balls on dehydrator sheets. Place in a dehydrator and dry at 115°F for 24 hours or until a little bit crispy outside and chewy inside.
  5. Store dehydrated balls in sealed containers and set in fridge.
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Machine recommendation
Macadamia Macaroon Balls | Commercial Dehydrators
Servings Icon
Serves
3
Prep time
Prep time
20 minutes
Dehydration time icon
Dehydrating time
24 hours
Ingredients
  • 2 cups raw macadamias
  • 4 1/2 cups of unsweetened shredded coconut, divided
  • 1 cup raw agave nectar
  • 1/4 cup raw coconut butter
  • 3 tsp natural vanilla extract
  • 1/4 tsp Celtic sea salt
Ingredients
macros
Instructions
  1. Add macadamias to a food processor container and freeze for 15 minutes. This prevents macadamias from turning into butter when processing them.
  2. Process frozen macadamias in the food processor for a while until ground. Set aside 1 cup of shredded coconut, then pour in the remaining ingredients and pulse until well mixed.
  3. Form mixture into small-sized ball using a large tablespoon. You can flatten the balls or leave them as they are. Coat balls by rolling in the reserved shredded coconut.
  4. Place coated balls on dehydrator sheets. Place in a dehydrator and dry at 115°F for 24 hours or until a little bit crispy outside and chewy inside.
  5. Store dehydrated balls in sealed containers and set in fridge.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/