I had a nice big bunch of fresh basil and some lemons and I wanted to try to incorporate them into something sweet. I love the combination in savory...but sweet sounded more interesting. Coconut macaroons was what I decided. To me, coconut is a pretty sweet mild flavor so why not combine it with basil? I already knew it worked with lemon.
I love macaroons as well, and it has been far too long since I have made any. I admit they are usually made more in my household in the winter or spring, but the basil and lemon would make these fit for summer. I knew they would be delicious when I was mixing the dough together and it tasted amazing. The basil gave it a fragrant quality and the tartness of the lemon was wonderful with the sweet coconut.
I dipped them in chocolate as well, because I think it belongs on my macaroons. They were so delicious, like little bites of heaven. If you have fresh basil, these are a must try! Especially good when it came from your garden or a local farmer's market!
Raw Lemon Basil Coconut Macaroons
3/4 cup finely shredded unsweetened coconut
3 Tbsp raw coconut butter, warmed to liquid
a pinch of sea salt
3 Tbsp lemon juice
1 Tbsp lemon zest
1/4 cup raw coconut nectar, maple syrup, or raw local honey
1 tsp pure vanilla extract
1/3 cup chopped fresh basil
2 cups finely shredded unsweetened coconut
1/2 cup chopped raw dark chocolate
For the macaroons, place 3/4 cup coconut, coconut butter, and sea salt in the food processor and process until fine as flour and well combined. Add the lemon juice and zest, nectar and vanilla and process until the mixture holds together (depending on the liquid sweetener you use, you may need to add a little more to get them to hold together). Add basil, coconut and pulse until the mixture holds together. Form into small balls, and either dehydrate (if you want them more firm) for 4 hours at 115F or you can simply place them in the freezer (if you prefer them more delicate) until very firm. Meanwhile, melt the raw chocolate (I place it in a bowl and melt it in the dehydrator). When the coconut macaroons are hard, dip them into the chocolate and place on a foil lined sheet. Place in the freezer for 5 minutes to set chocolate. Store in the fridge.