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Raw and Vegan Macaroon Cookie

SpartaMomma's picture
Ingredients
  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
Directions

MAKING
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.

SERVING
4. Serve the Macaroon Cookie for dessert.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Servings: 
12
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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4.425
Average: 4.4 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 113 Calories from Fat 67

% Daily Value*

Total Fat 8 g12.1%

Saturated Fat 6.2 g31.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 35.2 mg1.5%

Total Carbohydrates 11 g3.5%

Dietary Fiber 1 g4%

Sugars 8.5 g

Protein 0.68 g1.4%

Vitamin A Vitamin C 0.55%

Calcium 1% Iron 2.2%

*Based on a 2000 Calorie diet

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Raw And Vegan Macaroon Cookie Recipe Video