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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Lisa wrote on November 24, 2013
Hello,
What is “coconut butter?” I know about coconut oil, etc. And where can you get it? Also, any particular brand of dehydrator you recommend? TIA!
Susan wrote on November 24, 2013
I write about coconut butter vs coconut oil here on the FAQ page: http://www.rawmazing.com/faq/ You can also make your own here: http://www.rawmazing.com/homemade-coconut-butter/ Cheers!
Susan wrote on November 19, 2013
Those are milkweed pods. Cheers!
Tracy W wrote on November 19, 2013
Num num num. On what types of petals are these delightful coconut morsels being displayed? Naturally perfect!
Kirstin wrote on August 9, 2012
Doesn’t dehydrating this recipe above 118 degrees make them no longer raw? Why are you recommending dehydrating at 145 degrees?
Susan wrote on August 9, 2012
You start the dehydration high because it shortens the dehydration time, prevents fermentation and the formation of bacteria. In the beginning, the food is just releasing water so the TEMPERATURE OF THE FOOD NEVER GETS ABOVE 115 DEGREES so it remains RAW. The temperature is then reduced to keep them raw. Please read the FAQ page. Cheers!
Jennifer Minar-Jaynes wrote on December 12, 2011
These came out SO beautifully!!!
I’m going to make these for my raw-adverse in-laws at Christmas Eve.
Many thanks!
Jennifer
Amanda wrote on November 5, 2010
wow – these are great! I made them for a raw vegan un-cook bake sale I’m doing for charity… 🙂
I tasted the batter and it was delicious, as good as the store ones for sale, and I know these will be a hit with the public.
Thanks!