Easy Raw Vegan Coconut Macaroons Recipe
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.
Servings: 30 cookies
Calories: 108kcal
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.
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