Raw Vanilla-Spice Macaroons with Cacao Cream Filling

By Chef: Nicole Axworthy
Posted: August 29, 2012


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We aren’t going to lie, if you make this recipe you WILL be dreaming about it for weeks after! These sandwich cookies are a decadent, delicate treat for a special occasion or just because. You can’t go wrong with a rich cacao cream sandwiched between two chewy coconut cookies.

Yield: 6 sandwiches


For the macaroons:

  • 2 cups unsweetened coconut flakes
  • 2 tsp ground spiced tea (I used 2 bags of bengal spice)
  • 1/2 tsp vanilla bean powder
  • 1/8 tsp sea salt
  • 4 dates, chopped
  • 1/4 cup raw agave nectar
  • 2 tbsp coconut butter, softened
  • 2 tbsp water

For the cacao cream filling:

  • 1/3 cup raw cashews, soaked for at least one hour
  • 1/4 cup coconut butter, softened
  • 3 tbsp raw agave nectar
  • 1/2 tbsp cacao powder
  • 1/4 tsp vanilla bean powder
  • 1/4 tsp ground cinnamon
  • pinch of sea salt

For the cookies:

1) In a food processor, process the coconut flakes, ground tea, vanilla bean powder and salt until combined.

2) Add the remaining ingredients and process for a minute or two until well combined. The mixture should stick together when pressed between two fingers. If it seems too dry, add more water.

3) Using a cookie scoop or tablespoon, scoop the dough onto a dehydrator tray and gently flatten with the bottom of a glass (you should get 12 small cookies). Dehydrate the macaroons at 105 degrees for about 6 hours or until desired texture is achieved. They should be crisp on the outside but still chewy on the inside.

4) Spread a small amount of the filling (recipe below) on half of the cookies and press another plain cookie on top to form a macaroon cookie sandwich.

For the cacao cream filling:

1) Blend all ingredients in a high-speed blender until smooth.