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Fare Isle » Desserts » Cookies + Bars » Easy Raw Vegan Coconut Macaroons Recipe

Easy Raw Vegan Coconut Macaroons Recipe

published: December 20, 2016 / updated: January 18, 2023by Kaity Farrell
These raw vegan coconut-almond macaroons are an easy go-to snack/dessert that can be made way ahead of time and kept in the fridge or freezer. You can add a variety of flavors to the simple base recipe and even coat them in melted chocolate for an extra-decadent treat.
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A variety of raw vegan coconut macaroons on a white cake stand with mint leaves.

Way back in June I sent this recipe off to a would-be project that never came to be… so on a positive note I at least get to share it here with you!!!

Keeping it shot and sweet today becasue I have a little down with the stomach flu. blahhhhh. It’s the pits. Hoping to get a chocolate bark tutorial and a gingerbread cut-out recipe up before xmas too, but if not I will post them shortly after. Let’s keep the holiday cheer flowing anyway, right?!!

But if you don’t hear from me before the weekend, I wish you all peace and love and light this holiday season and in every season. I’m so thankful for my readers and instagram friendsies. If you try any of the recipes here please leave a comment, I love to hear your feedback and always respond.

Peace + Love,

Kaity xx

A blue and white bowl filled with shredded coconut and a wooden scoop next to a white bowl filled with ground almonds.
Raw vegan coconut macaroon dough in a bowl next two a small container of freeze dried raspberries
Kaity forms raw vegan coconut macaroons by hand.
Chocolate raspberry raw vegan coconut macaroons next to other flavors including mint and vanilla raspberry.
Raw vegan mint coconut macaroons garnished with fresh mint leaves.
A variety of raw vegan coconut macaroons on a white marble board.

More Easy Vegan Recipes

  • Vegan Chocolate Cake with Whipped Coconut Ganache Frosting
  • Lemon Berries & Cream Slice Cake – Raw Vegan
  • Recipe: Pickled Raw Beet Carpaccio with Raw Nut Ricotta
  • Recipe: Raw Vegan Key Lime Bars
  • Vegan Strawberry Jam Ice Cream (Dairy Free)

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Vanilla raspberry raw vegan coconut macaroons.
A variety of raw vegan coconut macaroons on a white cake stand with mint leaves.

Easy Raw Vegan Coconut Macaroons Recipe

Author: Kaity Farrell
These raw vegan coconut-almond macaroons are an easy go-to snack/dessert that can be made way ahead of time and kept in the fridge or freezer. You can add a variety of flavors to the simple base recipe and even coat them in melted chocolate for an extra-decadent treat.
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 30 cookies

Ingredients

Base Recipe

  • 3 cups finely shredded coconut
  • 1 cup almond meal or finely ground almonds
  • ½ cup maple syrup
  • 6 tablepoons raw virgin coconut oil
  • 1 whole seeds scraped from vanilla bean or 1 teaspoon vanilla extract or 1/2 teaspoon vanilla paste
  • 1/8 teaspoon of fine grain Himalayan pink salt

Raspberry Cacao

  • 2 tablespoons raw cacao powder
  • 2/3 cup freeze-dried whole raspberries
  • 2 tablespoons cacao nibs

Mint

  • 3/4 teaspoon  mint extract
  • 10 whole tiny mint leaves

Almond Raspberry

  • 3/4 teaspoons almond extract
  • 2/3 cups freeze-dried whole raspberries
  • 10 whole almonds or almond slices

Instructions

Base Recipe

  • Add all ingredients to a food processor and process until mixture comes together into a ball.
  • At this point you can form mixture into rounded tablespoons as is or add in flavorings.
  • Roll the mixture into balls and refrigerate them in an airtight container.

Raspberry Cacao

  • Add raw cacao powder to 1/3 of the base macaroon recipe and pulse together in food processor until evenly incorporated.
  • Take a rounded tablespoon of the mixture and flatten into a disc in your palm. Place a freeze-dried raspberry in the center of disc and form into a ball.
  • Crush some of the freeze-dried raspberries and sprinkle over the top of each macaroon, and top with raw cacao nibs.

Mint

  • Add mint extract to the 1/3 of the base macaroon recipe and pulse together in food processor until evenly incorporated.
  • Form into rounded tablespoons and top with a baby mint leaf.

Almond Raspberry

  • Add almond extract to 1/3 of the base macaroon recipe and pulse together in food processor until evenly incorporated.
  • Take a rounded tablespoon of the mixture and flatten into a disc in you palm. Place a freeze-dried raspberry in the center of disc and form into a ball.
  • Crush some of the freeze-dried raspberries and sprinkle over the top of each macaroon, and/or top with a whole almond or almond slices.


Notes

  • Store raw macaroons in an airtight container for up to 1 week in the refrigerator.
  • Freeze macaroons on a sheet pan then transfer them to a freezer bag for longer storage. They can be frozen for up to 3 months. Eat the frozen or thaw them in the refrigerator. 
  • Get creative and mix in other flavorings or optionally dip or coat macaroons into melted dark chocolate for an extra decadent treat.

Course: Cookies
Cuisine: American
Keyword: vegan macaroons, raw vegan macaroons, coconut macaroons

Nutrition

Serving: 1cookie | Calories: 108kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 14mg | Potassium: 76mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

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Comments

  1. Christine

    I hope your little one gets well soon. Thank you for sharing your wonderful recipes!

    Reply
    • Kaity Farrell

      Thank you Christine!!! Have a wonderful holiday! xx Kaity

      Reply

Welcome to Fare Isle! I'm Kaity.


a private chef and content creator based on the island of Nantucket....read more here.

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