Raw Macaroons Three Ways!

by Susan on June 16, 2009


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!

Basic Macaroon Recipe

  • 2 C Dried Coconut (unsweetened)
  • 1/2 C Almond Flour
  • 1/4 C Coconut Butter
  • 1/4 C Maple Syrup*
  • 1/4 C. 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 tsp Cinnamon
  • 1/2 C Macadamia nuts, coarsely chopped.

Strawberry Macaroons

add to basic recipe:

  • add: 1/2 C chopped strawberries (I did this in the food processor)

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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{ 20 comments… read them below or add one }

VeggieGirl June 16, 2009 at 11:06 am

OH MY so enticing!


Elle June 16, 2009 at 4:08 pm

Oh, my favorite! I can’t wait to give these a try, thank you.


Mandee June 16, 2009 at 5:23 pm

Thanks for sharing the recipe, I will make some for our bake sale 😉


nika June 17, 2009 at 7:04 am

Just fantastically beautiful!


Krunsdogs June 17, 2009 at 10:39 am

These sound so good! I will definitely have to make these.


Hello Veggie August 5, 2009 at 8:31 am

These look fabulous! Thanks for tweeting the link!


Sarah Schatz - menu planners for limited diets August 5, 2009 at 8:47 am

Oh my I am drooling at 9 in the morning over these cookies. Do you use almond meal or finer blanched almond flour? I am guessing either would work well!
thanks so much – I LOVE your photo!


Aiko November 15, 2009 at 2:56 pm

beautiful!! i love all your recipes – thank you so much!!


Sarah February 15, 2010 at 2:59 pm

What are these like prior to dehydrating? Do they stick together well enough to eat & enjoy, or is a dehydrator critical? I love macaroons and am wondering if this recipe would be worth trying without a dehydrator…


Amanda November 5, 2010 at 12:06 pm

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.



Jennifer Minar-Jaynes December 12, 2011 at 9:58 pm

These came out SO beautifully!!!

I’m going to make these for my raw-adverse in-laws at Christmas Eve.

Many thanks!



Kirstin August 9, 2012 at 10:42 am

Doesn’t dehydrating this recipe above 118 degrees make them no longer raw? Why are you recommending dehydrating at 145 degrees?


Susan August 9, 2012 at 10:48 am

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!


Tracy W November 19, 2013 at 8:10 pm

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


Susan November 19, 2013 at 8:19 pm

Those are milkweed pods. Cheers!


Lisa November 24, 2013 at 2:53 pm

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 November 24, 2013 at 7:45 pm

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!


Anna March 7, 2014 at 10:57 pm

Is there a way to do this with an oven?


Carol Egan December 19, 2014 at 2:00 pm

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 December 26, 2014 at 9:19 pm



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