These buttery coconut macaroons are chewy and moist on the inside, crispy and golden on the outside. They are vegan, paleo, and naturally sweetened.
Preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper.
Using a 2" (5 cm) 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" (3.8 cm) apart on the baking sheet because they won't spread during baking.
Bake for 15 minutes, then rotate the pan and bake for 10-15 minutes more, until the macaroons are a bit golden around the edges. Watch them closely during the last 5-10 minutes of baking. Remove them from the oven and let them cool completely.
For the raw version, dehydrate the macaroons at 145°F (62°C) for the first hour, then reduce the temperature to 118°F (48°C) and keep checking on them every hour until they are firm and crisp on the outside. If you’re impatient, dehydrate them at 150°F (65°C) and they’ll be ready in a couple hours.
Store leftover macaroons in an airtight container in the refrigerator for up to 1 week.
For longer term storage, freeze in an airtight container for 1-2 months.
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.
*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.
This recipe has been adapted from Angela Liddon's cookbook Oh She Glows Every Day.