Irresistible Healthy Coconut Macaroons Recipe


I have a fabulous new dessert recipe to share with you guys – Irresistible Healthy Coconut Macaroons Recipe!

I tried looking for a recipe for macaroons over at the Queen of Macaroon’s web site - The Fitnessista! Her macaroons are totally amazing, but they’re also a secret, I guess, because I didn’t see the recipe on her site. So, I made one up.

Healthy Coconut Macaroons Recipe

These guys are so easy and even more tasty! You’ll really savor every sweet, chewy bite!

Healthy Coconut Macaroons Recipe

The main ingredient is obviously coconut. I used (finely) shredded organic coconut (that had already been dedhydrated according to the ingredient list)

Healthy Coconut Macaroons Recipe

You’ll also need: raw almonds, agave syrup, brown rice syrup, and coconut oil. It’s a pretty short ingredient list. You could probably substitute another liquid sweetener for the brown rice syrup, but they help keep the mixture together, impart a chewy texture on the macaroon, and help keep the overall flavor from being overly sweet.

Healthy Coconut Macaroons Recipe

You could use almond flour instead of almonds, but I am more likely to have almonds on hand and almond flour just seems so expensive!

Healthy Coconut Macaroons Recipe

You just process them a minute or two until they are finely ground (see photo above) to a flour-like texture. Don’t process the almonds too long or you’ll have almond butter. hehe

Healthy Coconut Macaroons Recipe

You’ll want to make sure you melt your coconut oil so you can easily mix it into the other ingredients.

Healthy Coconut Macaroons Recipe

So, besides processing some almonds and melting some coconut oil, you really just mix everything together.

Healthy Coconut Macaroons Recipe

You’ll need a small ice cream/sorbet scoop. I measured mine and it’s 1-inch deep (this is the same scoop I use for my dough balls).

Healthy Coconut Macaroons Recipe

Scoop the mixture and press it into the scoop with your fingers to get a more solid shape. My scoop has a clicker on the side that helps remove the mixture from the scoop. If you have one, too, be sure to take a minute to re-form the macaroon after removing it from the scoop (so the macaroon is well-stuck together and nice and rounded on top).

Healthy Coconut Macaroons Recipe

Your hands may get a little messy in the process. :)

Healthy Coconut Macaroons Recipe

Now, just place in your dehydrator – well-spaced out.

Healthy Coconut Macaroons Recipe

Dehydrate for 8-12 hours depending on your machine, how fast it works, and how tender you want the outside and inside.

Healthy Coconut Macaroons Recipe

I did one batch at 8 hours and 1 at 12 hours and both were fantastic. The first was just softer overall, but the second was still soft and chewy on the inside.

Healthy Coconut Macaroons Recipe

These coconut macaroons may be pretty healthy ingredient wise, but they sure don’t taste healthy. They just taste delicious to me!


Irresistible Healthy Coconut Macaroons Recipe
Prep time
Cook time
Total time
I wanted to create a macaroon that was chewy, delicious, and just lightly sweet. So, I came up with this Irresistible Healthy Coconut Macaroons Recipe. You could probably add more sweetener or substitute something more sweet for the brown rice syrup, but I think these guys are great just the way they are. The brown rice syrup gives these macaroons a nice chewiness. As for the sweetener, I considered using maple syrup, but wanted to use something with less flavor – thus the agave. The macaroon flavor secret is the combination of both vanilla and almond extracts. Try dipping the macaroons in chocolate for a more indulgent treat.
*Raw, Vegan, and Vegetarian*
Serves: 10
  • 2 cups shredded coconut (finely shredded, not long flakes)
  • 1½ cups raw almonds processed in a food processor to flour consistency, about 1-2 minutes (or use almond flour/meal)
  • ½ cup agave syrup
  • ¼ cup coconut oil, melted
  • ¼ cup brown rice syrup
  • 1 tsp vanilla
  • 1 tsp almond extract
  • ¼ tsp salt
  1. Combine all ingredients in a large bowl and mix till all ingredients are evenly combined.
  2. Using a small ice cream scoop (1-inch deep), scoop mixture, pressing mixture into scoop to tightly pack. Remove macaroon from scoop, press together to create a well-formed macaroon with a rounded top. (it may get a little wonky when you remove it from the scoop, so just carefully re-form).
  3. Place macaroons, well-spaced, on dehydrator trays.
  4. Dehydrate for 8-12 hours, depending on how fast your machine works or how you like the texture of your macaroons.
  5. Allow the macaroons to cool and enjoy!
Tip: If you have the ingredients – make a double batch! You can share some with friends…if you don’t eat them all yourself!

Cooking Note: The directions below are for raw, dehydrated macaroons. You could probably bake them, too, if you don’t have a dehydrator. I’m guessing you could use a 300 degree F oven for maybe 10 – 15 minutes, though I haven’t tested this theory yet.

NOTE: I made two batches – one at 8 hours and one at 12 hours and liked both just fine. The 8 hour batch came out all around tender. The 12 hour batch is a little tougher on the outside and super-tender on the inside.

Healthy Coconut Macaroons Recipe

Try to not eat all the macaroons in one sitting! They really are irresistible! ;) Hope you enjoy this Healthy Coconut Macaroon Recipe. Thanks for stopping by!

EIM 2011 Day 1 + Bulk Bins How-To


Well, Eat in Month officially kicks off today, and today started out with a bit of a challenge. I hadn’t seen my friend Megan in a couple weeks due to crazy holiday schedules and we discussed yesterday about catching up over coffee. I remembered just as I was falling asleep last night that (silly me!) we couldn’t get coffee OUT because of Eat in Month!! Whoops!


So, I invited her over for an oatmeal breakfast instead. :)


And you know what….I think the oatmeal breakfast was way cooler than coffee would have been out. It was certainly cheaper, too!


We had pumpkin oats with various toppings. I put coconut flakes, homemade almond butter, and raw almonds on top. I don’t really care for full-sized almonds on top of my oatmeal. I think they’re too large and the texture is too chunky. But, I was feeling lazy and didn’t feel like chopping them. hehe


Next time…


After breakfast, Megan and I hit up the grocery stores to stock up for Eat in Month. We stopped by Trader Joe’s first but they were closed! I wasn’t as much surprised they were closed (since a lot of places are closed on New Year’s Day), but they didn’t even have a sign up. We were hopeful nothing bad was wrong since it didn’t seem normal sans signs and all.

Anywho, we ended up hitting up Earthfare next. I got a few pantry items and we definitely hit up the bulk bins yo! See my how-to on bulk bins below.


I made a bit of a mess pouring some whole wheat cous cous into a mason jar. Oops!


And instead of grabbing lunch out, we ended up coming back for leftover chili


…chips and corn muffins.


We also had hot tea and dough balls and macaroons. It was perfect for the rainy day. We also got sucked into a Lifetime movie. Gotta love those. :) Now, you certainly don’t get movies and coziness when you’re eating out!


For dinner, hubby and I had a traditional New Year’s eve dinner – collard greens and…


…black eyed peas.


I must show you…I thought this was really cool. The Eden organic brand of black eyed peas is cooked with kombu! Beans cooked with kombu are supposed to be easier for your body to digest.


We also made Rachael Ray’s 4 minute shrimp (an easy recipe for you Eat-In-Monthers – book mark it!)


Dinner was fab! Great meal to start off the new year!


Dinner was made better with delicious desserts – more dough balls and raw, vegan coconut macaroons. Gosh, I need to get the recipe for these guys posted!

Bulk Bins How-To in 3 Steps

I thought I’d take a minute to write up a quick how-to on bulk bins. If you’ve never shopped bulk bins before, they could be a little intimidating. They’re not as easy as picking a box off a shelf. But really, they’re not that much more difficult. Here’s how it works.

Step #1


Grab a bag. Sometimes they are large open-topped or with ziploc tops. They’re usually spread out around the bulk bins.

Step #2


Locate the item you want to purchase. Fill your bag as much as you want. If you’re testing out a new product to see if you like it, I recommend getting just a little that way you don’t waste your money if you don’t like the product. If you know you like it, you can stock up more.

For the items that pour down, be careful and just ease the door open a bit so you don’t pour the food all over the floor (yes, I speak from personal experience…lol). Also, make sure the bag is completely covering the opening spout so you don’t have the same issue.

Be sure to note the bin # of your food item and make a mental note of it.

Step #3


Now, find the twist ties or labels, whichever your store uses to identify bulk bin items. Write the bin # of your product on the tie or label.

That’s it…you’re done! You can weigh your bag if you want, but I usually just eyeball how much I need.

Bulk bins are a great way to 1. Sample new items 2. Save money (less packaging = less cost for vendor) or 3. Be green (less packaging = less waste)

Eat in Month Tips

Recipe Sharing – Let’s collaborate! I’ve started some discussions on my Facebook page where we can share our favorite recipes! Please take a look at my Facebook page for recipe ideas and feel free to leave your favorite recipes, too!

Twitter Sharing – If you’re on Twitter, please use the hashtag #eatinmonth to check for eating ideas and post your tips, recipes, and eats. By sharing what you’re doing, you’ll help the rest of us! :)

More tips coming tomorrow and the rest of the month!

And it’s not too late to join us for Eat in Month – click here to view details!


Did you eat anything special today for New Year’s?

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