Raw Coconut Macaroons

These raw coconut macaroons are armed and dangerous.

Raw coconut macaroons

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.

Raw coconut macaroons on tray

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.

Raw coconut butter

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….

Raw coconut macaroons on tray (closeup)

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”.

Hello.

Raw coconut macaroons top view

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.

Raw coconut macaroons in box

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”.

5.0 from 1 reviews
Raw Coconut Macaroons
Source: 
Diets: Raw, vegan, dairy-free, gluten-free, nut-free, soy-free
Prep time: 
'Cook' time: 
Total time: 
Makes: 40 macaroons
 
Ingredients
  • 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
Method
  1. Process 2¾ cups of shredded coconut in your food processor until it is completely smooth and creamy. Stop often to scrape down the sides.
  2. Mix coconut butter, agave, vanilla vodka and salt in a large bowl.
  3. Add 2 cups of finely shredded coconut and mix well.
  4. Scoop small tablespoons of mix onto a dehydrator tray/sheet.
  5. Dehydrate at 42ºC for 24-36 hours, until the macaroons are dry on the outside (or there's none left, whichever comes first)
Preparation
Before: -
During: 30 mins
After: 24-36 hours
Need: Food processor, dehydrator (or oven)
Nutrition Information
Serving size: 2 macaroons Calories: 140

 Tips

  • 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.

My inspiration

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.

Practically Raw Desserts

Flexible recipes for all-natural sweets and treats

Have an awesome coconut-filled day!

~ Nikki, Eating Vibrantly

If you enjoyed this post, please share it, add a comment, or subscribe via RSS.

What others are saying...

  1. Margaret says

    These are crazy good. I am amazed. I made them exactly according to the directions and they are chewy and sweet and coconutty. I baked them because I just did not want to deal with the dehydrator and they came out toasty brown and delicious! 3 cookies pack only about 15 gms of carbs. That is awesome! 2 are satisfying, so even better! A keeper

    • Nikki says

      Hi Margaret,

      I know exactly what you mean :) I’m so pleased they turned out well for you. They definitely don’t last long around our house.

  2. Shalla says

    Hello,

    I have coconut butter in a jar (purchased) can I use 2 3/4 cups of that? I tasted my shredded coconut I bought and it doesn’t seem it would turn into a buttery consistency? Too dry I thing? Suggestions?

    Thank you!

    Shalla

    • Nikki says

      Hi Shalla,

      I’m not very experienced with coconut butter, but if it’s called “coconut butter”, I guess it might be OK. My shredded coconut is also very dry, but if you process it for long enough (mine takes 5 or more minutes and can get quite warm along the way), it does turn buttery eventually, I promise. It’s not like coconut oil, more like coconut puree, so you might just find that it does work with your shredded coconut.

  3. Kara says

    My coconut was very dry, I processed it for 20 minutes & it became coconut flour rather than coconut butter :-) A little disappointing but I just added some coconut oil for moisture & ground chia for binding and continued. The result was good, not great. I’ll keep my eye open for different shredded coconut before I try again. Nice idea though, thanks!

    • Nikki says

      Hi Kara,

      I’m sorry to hear that. Adding back some coconut oil is a great idea because it sounds like there wasn’t enough in your shredded coconut for it to turn into butter, which is a shame. Hopefully you can find some that has a higher oil content for next time. And you can always use dates instead of agave to help with the binding, like I did in my Raw Date Coconut Macaroons. Happy experimenting :)

Share your thoughts...

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current day month ye@r *