Your whole food, plant-based life.

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!




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  1. Lisa wrote on November 24, 2013

    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!

  2. Susan wrote on November 19, 2013

    Those are milkweed pods. Cheers!

  3. Tracy W wrote on November 19, 2013

    Num num num. On what types of petals are these delightful coconut morsels being displayed? Naturally perfect!

  4. 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!

  5. 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!


  6. 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… ­čÖé

    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.



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