Raw Strawberry Macaroons

By Chef: Heather Pace
Posted: April 1, 2015


Click to rate this post!
[Total: 0 Average: 0]

The flavors of succulent strawberry, creamy coconut and sweet vanilla combine in this raw, vegan, and low-sugar version of a classic macaroon cookie – perfect for springtime ahead! Wondering how to achieve that pretty in pink pop of color without the use of food dye? The secret lies in natural beet root powder – it works like a charm.


  • 1/3 cup cashews or almonds
  • 3/4 cup shredded coconut
  • 1/4 cup diced strawberries
  • 2 tablespoons maple syrup or agave
  • 2 1/2 tablespoons coconut flour
  • 12 drops strawberry medicine flower extract
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons melted coconut oil
  • 2-4 drops stevia
  • Optional: beet root powder for colour


  1. Grind the almonds or cashews to flour in a food processor.
  2. Add all remaining ingredients and process until the mixture is combined.
  3. Use a mini ice cream scoop to form balls and release them onto a parchment lined cookie sheet.
  4. Pop them into the fridge or freezer until firm.