raw coconut macaroons
Coconut Macaroons
Print Recipe
These buttery coconut macaroons are chewy and moist on the inside, crispy and golden on the outside. They are vegan, paleo, and naturally sweetened.
Servings
13 macaroons
Servings
13 macaroons
raw coconut macaroons
Coconut Macaroons
Print Recipe
These buttery coconut macaroons are chewy and moist on the inside, crispy and golden on the outside. They are vegan, paleo, and naturally sweetened.
Servings
13 macaroons
Servings
13 macaroons
Ingredients
Coconut Macaroons
  • 1 1/2 cups desiccated coconut, unsweetened
  • 1 cup almond flour
  • 1/2 tsp. fine sea salt
  • 1/2 cup maple syrup
  • 1/4 cup coconut butter, melted
  • 2 tsp. pure vanilla extract
Chocolate
  • 3 1/2 ounces dark vegan chocolate*
  • 1 tsp. coconut oil
Coconut Butter
  • 2 cups shredded or flaked coconut, unsweetened
Servings: macaroons
Instructions
Coconut Macaroons
  1. Preheat the oven to 275° F. Line a baking sheet with parchment paper.
  2. In a large bowl, stir together the almond flour, desiccated coconut, salt, maple syrup, melted coconut butter, and vanilla extract until thoroughly combined. The dough will be thick and sticky.
  3. Using a 2-inch diameter ice cream scoop, scoop a ball of dough and pack it in so that the top is flat. Repeat with the rest of the dough. You don’t have to set the macaroons more than 1 1/2 inches apart on the baking sheet because they don’t spread during baking.
  4. Bake for 15 minutes, then rotate the pan and bake for 10 to 15 minutes more, until the macaroons are a bit golden around the edges. Watch them closely during the last 5 to 10 minutes. Remove them from the oven and let them cool completely. For the raw version, dehydrate your macaroons at 145° F for the first hour, then reduce the temperature to 118° F and keep checking on them every hour until they are firm and crisp on the outside. If you’re impatient, dehydrate them at 155° F and they’ll be ready in a couple hours.
Chocolate
  1. In a double boiler, melt the chocolate and coconut oil together over low-medium heat, stirring frequently until smooth.
  2. Dip each macaroon into the chocolate, either by holding the top and partially submerging it, or rolling it in the chocolate using a fork. Shake off the excess over the bowl, then place the finished pieces on the parchment paper-lined baking sheet upside down, so the chocolate coating is facing upward. Let the chocolate harden (you can place the macaroons in the fridge or the freezer to speed up the hardening process).
  3. Flip each macaroon chocolate-side down and drizzle the remaining chocolate on top. (If the chocolate isn’t pour-able anymore, reheat it in the double broiler).
  4. Store leftover macaroons in an airtight container in the fridge for up to 1 week. Freeze for up to 1 month.
Coconut Butter
  1. Put the coconut shreds/flakes into a high-speed blender and blend until smooth. Depending on your blender, it will take anywhere between 5 – 10 minutes. Stop and scrape down the sides of the machine as needed if the blade isn’t catching and blending the coconut.
  2. The coconut will go through three stages. The texture will go from a finely shredded coconut to a grainy liquid, until finely it will turn into a smooth, thick liquid. The finished butter will seem runny, but when you taste it the texture will be thick and sticky.
  3. Store any leftover coconut butter in a glass jar covered with a lid at a room temperature. There’s no need to refrigerate coconut butter.
Recipe Notes

*I used unsweetened vegan chocolate, and loved it. However, it is VERY bitter.

**You’ll only need half the amount of coconut butter (2 cups of desiccated coconut yield about 1/2 cup of coconut butter). The reason you don’t want to use less than 2 cups of desiccated coconut is to make it easier for your blender to “grab” onto the coconut and blend it into a smooth consistency.