Raspberry Macaroons
Prep time
Cook time
Total time
Makes about 20 macaroons if you use 1 tablespoon scoop.
Recipe type: nut free
Cuisine: raw food, raw vegan, gluten-free
Serves: 4
  • 1 cup coconut flakes
  • 1½ Tablespoons coconut oil (melted)
  • 1¼ cups fresh or frozen raspberries (increase amount if necessary)
  • 3 Tablespoons maple syrup
  • 2 teaspoon vanilla extract (non-alcohol)
  • A pinch of salt
  1. Add all ingredients except for raspberries into the food processor, and run until well combined.
  2. Add the raspberries and run until fully combined. Taste test to see if it has an intense raspberry flavor. There should be a distinctive "pop" of tangy flavor. Add more raspberries and maple syrup if need be.
  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 3-6 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.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-macaroon/