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Irresistible Healthy Coconut Macaroons Recipe

  • Author: Diana of thechiclife.com
  • Prep Time: 20 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 mins
  • Yield: 10

Description

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*


Ingredients

  • 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

Instructions

  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!

Notes

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.

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