Vanilla Macaroon
Prep time
Cook time
Total time
Makes about 20 macaroons if you use a 1 tablespoon scoop.
Recipe type: nut free
Cuisine: raw food, raw vegan, gluten-free
Serves: 4
  • 3 cups unsweetened coconut flakes
  • 3 Tablespoons coconut oil (melted)
  • 2 Tablespoons maple syrup
  • 1 Tablespoon vanilla extract (non-alcohol) or 1 vanilla bean (split and scraped)
  • A pinch of salt
  1. Add 2 cups of coconut flakes and coconut oil in the food processor. Run it for about 5 minutes, until you have a mushy pasty texture.
  2. Add the remaining cup of coconut flakes and the rest of the ingredients. Run until well combined.
  3. Dollop out equal amounts of the mixture and place them on a dehydrator sheet. I like using a 1 tablespoon scoop for this. Space them out enough so they don't get too crowded.
  4. Dehydrator: Dry at 115℉ (46℃) for 1-2 hours, until the macaroon forms a crust on the surface.
  5. Refrigerator (if you don't own a dehydrator): Refrigerate for a couple of hours to let it set.
  6. Store in an airtight container and refrigerate.
When serving, it's best to take it out of the fridge to sit in room temperature for about 30 mins, so that the macaroons can soften some. If you eat it straight out of the refrigerator, it has a slight firmness similar to a softer chocolate.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at