Raw Coconut Almond Macaroons

By Chef:  Gena Hemshaw
Posted: April 1, 2012


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Simplicity still tastes great! Shredded coconut, almond pulp and your choice of sweetener still works. Enjoy these dense and tasty macaroons with a glass of nut milk or cover them in raw chocolate.

Yield: 18-20


  • 1 1/4 cups almond milk pulp, strained (OR 1 cup ground almonds mixed with enough almond milk to create a wet «paste» in the food processor–less smooth in texture, but it is an adequate substitute)
  • 1 cup dried, unsweetened shredded coconut
  • 1/3 cup agave or maple syrup
  • 1 generous pinch salt
  • Scrapings of 1 vanilla bean, OR 1 tsp good vanilla extract


1) Blend all ingredients together in a food processor until they form a dough. Add a little more agave or some water if the mixture is too thick.

2) Line a dehydrator sheet with Teflex and scoop the macaroons out by round tablespoons onto the sheet. Dehydrate at 115 degrees for 6 hours, or until macaroons hold together well but are still a little soft. Enjoy!