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Raw And Vegan Macaroon Cookie

SpartaMomma's picture
  Shredded coconut 1 1⁄2 Cup (24 tbs) (unsweetened)
  Almond meal/Flour 3⁄4 Cup (12 tbs)
  Maple syrup 1⁄2 Cup (8 tbs) (organic pure maple syrup)
  Vanilla extract 1⁄2 Tablespoon
  Sea salt 1⁄4 Teaspoon
  Coconut butter 3 Tablespoon

1. In a large mixing bowl combine shredded coconut, raw almond meal or flour, organic pure maple syrup, vanilla extract, sea salt, and coconut butter.
2. Mix all the ingredients for 10 minutes or until all the ingredients are well incorporated, use a mini scooper and make small balls, place it on the nonstick dehydrator sheet.
3. Dehydrate at 110-115 degrees for 12 to 24 hours.

4. Serve the Macaroon Cookie for dessert.

Recipe Summary

Difficulty Level: 
These raw and vegan macaroon cookies are better than their counterparts! They are light, moist, chewy on the inside and crispy on the outside, just the right blend of sweet, fluffy and coconutty. It is hard to believe these are raw and eggless. These are so good for an evening snack or when you are craving something sweet and nutty! Make them smaller and package them to make holiday gifts!

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