Raw Macaroons Three Ways!
In the spirit of making raw easier, here is another recipe that starts one way, then becomes more! Start with the basic macaroon recipe and simply add different ingredients to make different cookies. My favorite are the cinnamon macadamia macaroons but you will also be pleasantly surprised by the burst of strawberry flavor in the strawberry macaroons!
Raw Macaroons Three Ways
Basic Macaroon Recipe
- 2 cups dried coconut (unsweetened)
- 1/2 cup almond flour
- 1/4 cup coconut butter
- 1/4 cup maple syrup*
- 1/4 cup agave (or other liquid sweetener of choice)
- 1 vanilla bean
- pinch sea salt
- Mix all ingredients together. For vanilla, use recipe as is.
*Maple syrup is not considered raw. You can substitute agave but the macaroons will not have the same consistency.
Cinnamon Macadamia Macaroons
add to basic recipe:
- 1 teaspoon cinnamon
- 1/2 cup macadamia nuts, coarsely chopped
Strawberry Macaroons
add to basic recipe:
- 1/2 cup chopped strawberries (I did this in the food processor)*
Assembly
- Drop in 1 tablespoon mounds on dehydrator screens.
- Dehydrate for 1 hour at 145, then for 12 to 20 hours (depends on how moist you want your centers) at 115.
*The strawberry macaroons should be refrigerated in an airtight container.
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Carol Egan wrote on December 19, 2014
Susan, I am making these macaroons for the umpteenth time, because they are SO good! Just want you to know that I often share your site, your recipes and your books with clients, because I know I can with confidence that they will spend time on a recipe that will reap a delicious and healthy result! Thank you for all that you do!
Susan wrote on December 26, 2014
Carol…:-)
Anna wrote on March 7, 2014
Is there a way to do this with an oven?