Best Raw Chocolate Macaroons Recipes

RAW MEXICAN CHOCOLATE MACAROONS

RAW MEXICAN CHOCOLATE MACAROONS image

Number Of Ingredients 7

Ingredients

1 1/4 cup shredded sweetened or unsweetened coconut
1/4 cup extra virgin, cold-pressed coconut Oil
5 T cocoa powder
2 T sweetener, like maple syrup or agave
1/2 tsp. Vanilla
A few shakes of cinnamon
A sprinkle of cayenne for heat

Steps:

1. Add all ingredients into blender. Scrape and blend until thoroughly mixed. 2. Roll the mix into small balls you could eat in 4 bites. Place in a nonstick dish or wax paper in the fridge. 3. After about 10 minutes, the macaroons should be set. 4. Serve, on a pretty white plate, sprinkled with cocoa, cayenne and cinnamon

RAW CHOCOLATE MACAROONS

Raw Chocolate Macaroons image

This is not my recipe but I don't remember where I got it. Delicious, fast, and healthy. Freeze for a rich, fudgy treat or dehydrate for a more traditional cookie texture.

Provided by Yummy Tummy

Categories Dessert

Time 40m

Yield 24 macaroons, 24 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups unsweetened coconut
3/4 cup cocoa powder (preferably raw cacao powder)
1/2 cup Agave or 1/2 cup raw honey
1 -2 tablespoon coconut oil, warmed slightly (or coconut butter)
1/2 teaspoon vanilla
1/4 teaspoon sea salt

Steps:

Mix everything together.
OPTION 1 (freezer):.
Make tablespoon sized balls or "haystacks" (piles) on a cookie tray.
Place in freezer 1/2 hour.
OPTION 2 (dehydrator):.
Make tablespoon sized balls or "haystacks" (piles) on parchment or teflex sheets.
Dehydrate until desired texture.

GLUTEN FREE, RAW, VEGAN CHOCOLATE MACAROONS

GLUTEN FREE, RAW, VEGAN CHOCOLATE MACAROONS image

Categories Chocolate

Yield 10-15

Number Of Ingredients 5

Ingredients

1 {heaping} Cup Shredded Coconut {I used sweetened coconut}
1/4 Cup Coconut Oil
5 Tbsp. Cocoa Powder {use the good stuff! you'll thank yourself later.}
1/8 Cup {that's two Tbsp.} Maple Syrup {again--the real stuff! no Mrs. Butterworth's...}
1/2 tsp. Vanilla

Steps:

Add coconut to your food processor, cover, and pulse several times to further break up the coconut. Add the remaining ingredients, cover, and run the processor again to mix completely. Scrape down the sides if necessary. Working quickly {coconut oil melts very rapidly in your hands!}, roll the mixture into small balls and place in a dish lined with parchment paper. Better yet, use a small scoop {like this} to measure equally sized portions, depositing them directly on the dish. Refrigerate immediately, allowing the macaroons to set up, then cover and store in your fridge or freezer. Makes 10-15 macaroons, depending on size.

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