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.
These guys are so easy and even more tasty! You’ll really savor every sweet, chewy bite!
The main ingredient is obviously coconut. I used (finely) shredded organic coconut (that had already been dedhydrated according to the ingredient list)
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.
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!
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
You’ll want to make sure you melt your coconut oil so you can easily mix it into the other ingredients.
So, besides processing some almonds and melting some coconut oil, you really just mix everything together.
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).
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).
Your hands may get a little messy in the process. 🙂
Now, just place in your dehydrator – well-spaced out.
Dehydrate for 8-12 hours depending on your machine, how fast it works, and how tender you want the outside and inside.
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.
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: 20 mins
- Cook Time: 8 hours
- Total Time: 8 hours 20 mins
- Yield: 10 1x
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*
- 2 cups shredded coconut (finely shredded, not long flakes)
- 1 1/2 cups raw almonds processed in a food processor to flour consistency, about 1-2 minutes (or use almond flour/meal)
- 1/2 cup agave syrup
- 1/4 cup coconut oil, melted
- 1/4 cup brown rice syrup
- 1 tsp vanilla
- 1 tsp almond extract
- 1/4 tsp salt
- Combine all ingredients in a large bowl and mix till all ingredients are evenly combined.
- 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).
- Place macaroons, well-spaced, on dehydrator trays.
- Dehydrate for 8-12 hours, depending on how fast your machine works or how you like the texture of your macaroons.
- 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.
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!
26 thoughts on “Irresistible Healthy Coconut Macaroons Recipe”
Nice work, Diana! These look really professional. I need a dehydrator (okay, want!!). I guess I also need a food processor too while we’re at it :). Almond flour isn’t too expensive at TJ’s…
Nice work Miss D!
They are raw, vegan and GF!
My macs are similar…shredded coconut, almond meal, maple syrup, dash of vanilla, and coconut oil.
Gina’s recipe is a secret, too, you’re right..it’s not on her site.
The cookbook by Sarma & Matthew, Living Raw or their other one, Raw Food Real World (black and red book) anyway, their mac recipe is pretty much what I use…it always works and impresses the non vegans alike!
THANK YOU! I too had tried to locate Gina’s recipe to no avail. These look and sound amazing, AND I’m happy to see you successfully make them in the round dehydrator vs the fancy Excalibur. I would have to buy the almond flour probably because my tiny food processor is sad, but I look forward to making these in the VERY near future!
I feel the exact same way! I have a round dehydrator as well and have a mini processor!
I can’t wait to try this recipe out! 😀
Gina likes to keep it a secret. 😉 These look great! We had a dehydrator growing up, but it didn’t work very well. I hear the models nowadays are much better.
These look amazing! Once I am off my sugar coma from the holidays and I will be making these! Thanks for the recipe!
Amazing! Can’t wait to try them and once I have, I’ll let you know if your oven theory works 😉
These look SUPER yummy! I can’t wait to make them because my dehydrator has been collecting dust since last winter. I was wondering, do you think it matters if you use roasted almonds? I was just thinking I have all the ingredients on hand IF I use pre-roasted, otherwise I’d have to go buy some. Thoughts? Love the blog, btw 🙂
As soon as I purchase a hydrator I’ll be making these.
Thank you so much for posting this recipe! I’m sharing a dehydrator with a friend and this gave me an excuse to use it. And I’m so glad I still have it because I’m going to make another batch of this recipe.
I dehydrated mine overnight and it ended up being closer to 12 hours, so they were pretty crispy on the outside, but still so chewy on the inside. One is enough for a nightly treat, but sometimes I have two :-}
I’m dehydrating mine overnight tonight. Hope they turn out as good as yours did! 🙂
These look great! I have been drooling over Gina’s macaroons and now I’m confident I could make a comparable product… though getting a dehydrator would be the first step
I got mine for Christmas!! I don’t think my version is too expensive and it worked just fine! 🙂
Thanks Diana for sharing this recipe.
I don’t have a dehydrator, so I used the oven (300F for 10mn) and they came out well. The outside is quite crispy and the inside is chewy. Yummy 🙂
Thanks for sharing the recipe 🙂
Yay Lisa! Glad to hear the oven method worked for you! And that you liked the macaroons! 🙂 Have a great week!
Thanks. I am going to try them but I think I will do a convection bake at 300 and see how they turn out.
I just spent a good 30min trying to find Gina’s recipe for her roons! But yeah she keeps it her secret…which makes me want it more!
I just got a dehydrator for xmas. So I will be making these tonight! Can’t wait to try them 🙂
Hey Destini – that’s awesome! I hope the macaroons turned out very tasty for you! 🙂
Hi. What kind of food processor do you use?
It’s a KitchenAid food processor. It’s the Martha Stewart version – that’s how I got the color. 🙂
I am making these for the second time tonight. They are sooooo good! I added cacao powder to part of the mixture which was good but I still prefer the plain ones. Thanks for the recipe!
Woohoo! I’m glad to hear that you like them so much! I’ve been craving some, myself. Time to bust out the dehydrator! 😉 Have a great week, Lisa!
I LOVE this recipe. Found it while googling last week and have made it three times already.
What temp do you dehydrate at? I have a round dehydrator and it has a temp setting on the side.
So, there isn’t a temperature setting on the dehydrator I use, which is the Nesco American Harvest Snackmaster FD-35. So, I called Nesco and found out that it dehydrates at 155. Hope that helps! 🙂 Enjoy the macaroons!
Thanks so much for this recipe! I don’t have a dehydrator, but 15 minutes at 300F and they came out great; nice and chewy.