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
- 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.
{ 13 comments… read them below or add one }
OH MY so enticing!
Oh, my favorite! I can’t wait to give these a try, thank you.
Thanks for sharing the recipe, I will make some for our bake sale
Just fantastically beautiful!
These sound so good! I will definitely have to make these.
These look fabulous! Thanks for tweeting the link!
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!
sarah
beautiful!! i love all your recipes – thank you so much!!
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…
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!
These came out SO beautifully!!!
I’m going to make these for my raw-adverse in-laws at Christmas Eve.
Many thanks!
Jennifer
Doesn’t dehydrating this recipe above 118 degrees make them no longer raw? Why are you recommending dehydrating at 145 degrees?
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!
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