These raw coconut macaroons are armed and dangerous.
They’re armed with a taste so compelling, that I dare you to eat only one, and that’s the danger.
I’ve made three batches so far, and I think we’ve eaten over half of each batch straight from the dehydrator, before they were even ready!
Oh yeah, these babies are irresistible.
It all starts innocently enough, with processing a bunch of shredded coconut long enough that it turns into your very own homemade coconut butter.
Harmless enough, and super easy. Blend, scrape, blend, scrape, blend, scrape, and blend some more.
I’ve even had my 3yo on button duty – she loves turning the processor on and off, on and off, on and off.
And it smells heavenly too. Kind of coconutly.
And then you blend your newly created coconut butter with some agave, some vanilla and a pinch of salt.
Chuck in a bunch more of shredded coconut, and mix, mix, mix.
That’s where the hazard begins.
“Oh, I’d better taste the mix to make it’s OK.” Taste. (OMG.)
“I’d better have another taste, just to make sure”. Taste. (So good.)
“One more taste, and then I promise I’ll start making macaroons.”
And on it goes….
Eventually I manage to get some onto the tray, using a quick and dirty “scoop and spoon” trick.
I have this awesome 15ml tablespoon that’s perfectly round, and perfect for macaroons.
But then I go and scrape it out with a spoon, leaving me with lop-sided macaroons.
Say hello to the “dement-aroon”.
Ah, who cares, it’s quick and easy, and I definitely like that.
Besides, they still taste the same.
I’m not so keen on the fact that it takes 1-2 days to dehydrate these raw coconut macaroons to chewy-soft perfection.
Although it does give me ample
excuses opportunities to test them out.
“Nope, not ready yet.”
“Nope not ready yet.”
“Nope, still not ready.”
Little wonder that most of them don’t make it to the end.
But the ones that do make it are definitely worth the wait.
An even more irresistible balance of crunchy outsides with soft melty insides.
Enough talking about it.
These photos are making me hungry.
I think it’s time to go and do some more “testing”.
- 2¾ cups (230g) shredded coconut, processed into coconut butter
- ¾ cup (210g) agave nectar
- 2 tsp (10g) vanilla vodka (extract)
- ¼ tsp salt
- 2 cups (170g) finely shredded coconut
- Process 2¾ cups of shredded coconut in your food processor until it is completely smooth and creamy. Stop often to scrape down the sides.
- Mix coconut butter, agave, vanilla vodka and salt in a large bowl.
- Add 2 cups of finely shredded coconut and mix well.
- Scoop small tablespoons of mix onto a dehydrator tray/sheet.
- Dehydrate at 42ºC for 24-36 hours, until the macaroons are dry on the outside (or there's none left, whichever comes first)
During: 30 mins
After: 24-36 hours
Need: Food processor, dehydrator (or oven)
- You can always make extra coconut butter by processing extra shredded coconut, and then use it for other recipes. This amount makes just enough for one batch of macaroons, which, if you’re interested is 1 cup or about 220g.
- The original recipe used maple syrup, although I prefer agave nectar, and you can just use your favourite liquid sweetener. I’ve just got myself some “light agave” to see if I can make almost-white macaroons.
- I use vanilla vodka instead of vanilla extract in my recipes, but you can use either. Vanilla vodka is made by soaking vanilla beans in vodka for a couple of months, which means you know exactly what’s in it, but if you’re not so keen on the alcohol, see if you can find a vanilla extract with a low alcohol content.
- I like to use Himalayan salt in my recipes. It’s got lots of extra minerals in it, and apparently tastes better too. And it also has a pretty pink colour (from all the minerals in it).
- I discovered that finely shredded coconut makes better macaroons than coarsely shredded coconut, but if all you have is coarsely shredded coconut, just pulse it in your food processor briefly to turn it into finely shredded coconut.
- If you don’t have a dehydrator, you can bake these in the oven at 150°C for 20-25 minutes, until they’re dry on the outside. Make sure you let them cool completely before eating them.
- And apparently you can store these for 5 days on the bench, 2 weeks in the fridge or 2 months in the freezer, but that’s never going to happen, is it?
- For a lower-fat macaroon, you can replace half the shredded coconut with rolled oats (coarsely ground).
- You can mix these macaroons up just by adding extra ingredients. I’ve already tried adding 2 tbsp lemon zest (yum), and I want to try adding cacao powder next, and I’m thinking about attempting a berry macaroon, a caramel/lucuma macaroon and maybe even a mint macaroon. Or, you could just smear a plain macaroon with some raw chocolate coconut butter and be done with it. Your call.
This amazing recipe comes straight from Chef Amber Shea’s book, Practically Raw Desserts.
I bought both of her cookbooks recently, because I love her approach to food, and I’m working my way through her recipes.
I tried this recipe out because my 3yo has been hankering after biscuits/cookies and I was hoping that she’d accept these as an alternative.
No such luck (yet), but I’ll keep trying with my variations on a theme and see if I hit the jackpot.
But at this point, I’m really not fussed whether or not she likes them, because I sure as heck do.
Want your own copy of Practically Raw Desserts?
You can order Amber's cookbooks online today at Amazon, the Book Depository, or your favourite book supplier, and start playing with her recipes for yourself.
Have an awesome coconut-filled day!
~ Nikki, Eating Vibrantly