Anyways, lemon and caraway compliment each other nicely, and these are very light, delicate and fragrant cookies to snack on. If you hate the flavor or caraway (or rye bread I suppose) then probably stay away from these nuggets. I've been told caraway is one of those flavors you either love or hate.
Side note: I ended up cleaning the floors with fresh-squeezed lemon juice yesterday, as I was carefully juicing the last of my two large lemons with a little handheld tool, when my wrist caught the edge of a saucer my lemon juice bowl was balanced on. So frustrating...but the house sure smelled good. The two golden-doodles at my feet also got a nice dousing of lemon fresh, and I was still pulling lemon seeds out of Zeke's wild hair later in the day.
|lemon juice FAIL|
Lemony Caraway Macaroons
Yields about 20
2 cups air-puffed shredded coconut
2 tablespoons caraway seeds (I used almost 2.5 tablespoons for a stronger flavor; 2 is milder)
2 tablespoons coconut flour
juice of 2 large lemons (about 1/2 cup)
1/2 cup agave syrup
1 teaspoon vanilla extract
optional: 1/8 tsp paprika
additional water if needed
|tastes better than it looks...tart, herby yet sweet|
1. Lightly grind caraway seeds with a mortar and pestle. Not gonna lie, I got lazy and barely crushed them at all.
2. Mix all ingredients in a bowl. (add additional water or agave if "dough" is too crumbly). Scoop out about 1 heaping tablespoon sized balls and place on food dehydrator sheets. Dehydrate at 115 for 3-4 hours.
|round little tablespoon-sized balls on food dehydrator trays|
|a couple at breakfast with a handful of almonds= filling and delicious|