Matcha Raspberry and Acai Macaroons

By Chef: Amanda Le
Posted: November 13, 2014


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Give your next batch of macaroons a superfood boost with this versatile recipe. Since macaroons naturally have a light, coconut-colored base, they make the perfect canvas for bright pops of plant pigment from various phytonutrient- rich superfoods. RawManda gives you 3 options here: acai, raspberry, matcha and cacao. Try using pumpkin puree and pumpkin pie spice for a holiday-themed version. Go wild!

Prep Time: 20 minutes
Yield: 18


  • 1 cup unsweetened shredded coconut
  • ⅔ cup gluten-free rolled oats
  • ¼ cup date paste (recipe below)
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract

Flavor add-ins (choose 2)

Date Paste

  • 12 large dates
  • 1 cup water
  • 1 tsp vanilla
  1. Prepare date paste or use another liquid sweetener such as maple syrup, coconut nectar, etc. Blend all ingredients for date paste in a high speed blender or food processor. Store paste in an air-tight container in the refrigerator.
  2. Blend oats in a high-speed blender or food processor.
  3. Add shredded coconut, date paste, coconut oil and vanilla and blend.
  4. Scoop out half of the mixture into a bowl.
  5. Choose a flavor add-in to add to the remaining mixture in your blender (i.e. add ¼ tbsp matcha powder to make matcha macaroons).
  6. Using a tablespoon scoop out dough onto dehydrator tray.
  7. Place remaining mixture from bowl back in your blender and choose another flavor add-in (i.e. add ⅓ raspberry purée for raspberry macaroons).
  8. Using a tablespoon scoop out dough onto dehydrator tray.
  9. Dehydrate at 115 F for about 8 hours.

For macarons using flavor add-in powders, dehydrate at 115 F for 6-8 hours. If you do not have a dehydrator, bake on low heat in the oven until outside is dry and the center is still soft.