Moon macaroons from My New Roots: Inspired Plant-Based Recipes for Every Season (page 63) by Sarah Britton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soak raw nuts overnight.

  • vinochic on February 09, 2016

    @ Acequiamadre.nm: I used a jarred coconut butter (I like Artisana brand). However, I have made coconut butter out of unsweetened shredded coconut as well.

  • Acequiamadre.nm on January 08, 2016

    QUESTION: For the coconut butter--are you to use fresh coconut? THX

  • vinochic on June 11, 2015

    Easy and good-- I make them every time I make milk and keep them in the freezer. I got about 1/2 the quantity of what Sarah said. They work well with other nuts too.

  • Kattancock on May 16, 2015

    These are pretty tasty. Note that they don't keep indefinitely in the fridge like some similar snacks do - freeze them if you want them longer than a week or so.

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