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Raw Coconut Macaroons: Chocolate and Plain

  • 1/4
    Raw Coconut Macaroons: Chocolate and Plain
  • 2/4
    Mix together the coconut, coconut oil, agave syrup and vanilla extract in a large bowl.
  • 3/4
    Divide the mixture in half, and place one half into a separate bowl. Add the cacao and combine well to create a chocolate mixture.
  • 4/4
    Spoon the mixture into your desired mold or create little balls with your hands, and let solidify in the refrigerator.

Text, photos and food cooked by Michal Martinek

May 14, 2015

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Raw Coconut Macaroons: Chocolate and Plain

Calling all vegans, raw foodists, coconut lovers and paleo addicts! Here is a rich, dense, scrumptious treat that takes no time to make. Keep a jar of these grain-free, gluten-free macaroons in your fridge for snacking any time. They will last for a few weeks.

You have an option to add raw cacao to the recipe and make a chocolate version. Get creative with the shape—you can spoon and press the mixture into a silicone ice cube tray or various cookie molds; or you can use your hands and form it into balls.

If you are a raw food purist, let the coconut oil melt quickly on a very low temperature (or in the sun), and use seeds scraped from a vanilla bean.

O

  1. Makes 24–36 macaroons
  2. 2 cups shredded unsweetened coconut
  3. ¾ cup coconut oil, melted
  4. ½ cup agave syrup
  5. 1 tablespoon vanilla extract
  6. 2 tablespoons raw cacao

1

Mix together the coconut, coconut oil, agave syrup and vanilla extract in a large bowl.

2

Divide the mixture in half, and place one half into a separate bowl. Add the cacao and combine well to create a chocolate mixture.

3

Spoon the mixture into your desired mold or create little balls with your hands, and let solidify in the refrigerator. Keep refrigerated.

Tip

Place the bowl with the coconut mixture in the refrigerator for 10 minutes before you start rolling the balls—it is easier to work with a solid mixture.

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