Raw Chocolate Macaroons

March 29, 2008 at 5:33 am 25 comments

When we received our big box ‘o goodies from Sarma, the first thing I tried were the chocolate macaroons. It was love at first bite. I knew I had to try to make them on my own!

Now for all you raw foodies out there who don’t have a dehydrator, this one is for YOU! The original recipe by Sarma calls for them to be dehydrated, but I don’t have a dehydrator either, so I put them on a cutting board, lightly covered it all with foil, and FROZE them. Oh. My. Goodness. It’s like frozen macaroon ice cream yumminess. They are so EASY…and they are a hit with everyone who tried them.

Here ya go:

3 cups dried, unsweetened coconut flakes
1 1/2 cups cocoa powder (I prefer carob’s milder taste)
1 cup maple syrup
1/3 cup coconut butter or oil
1 T vanilla extract
1/2 teaspoon sea salt

In a large bowl, combine all the ingredients and stir well to combine. You can also use a standing mixer with the paddle attachment.

Using a small ice cream scoop, your hands, or a big tablespoon, spoon rounds of the dough onto dehydrator screens (or a plate/cutting board to freeze). Dehydrate for 12-24 hours at 115 degrees F…until crisp on the outside and chewy on the inside.

For Blonde Macaroons: Replace the cocoa powder in the recipe with an equal amount of fine almond flour (soak almonds for 6 hours, drain/rinse and dehydrate for 12 hours…pulse almonds in food processor for a fine consistency).


Entry filed under: Dessert, Raw.

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25 Comments Add your own

  • 1. Laurel Sauls  |  March 29, 2008 at 9:38 am

    I have never been a fan of coconut, so keep breezing past recipes with coconut in them. But, already, in the two weeks that I have been eating raw (or about 85%), I am finding that I am enjoying the taste of all kinds of new vegetables and flavors that I previously disliked. So, I am going to give these a go and see if my feelings about coconut have changed. 🙂
    Thanks for the recipe. I am happy whenever I see some of the more basic raw recipes that don’t require several exotic ingredients. I am trying to follow your advice and keep it really simple…while still having a few more “gourmet” recipes for when the basics just don’t cut it, or I am wanting something a little more complex. So thank you!

  • 2. jennifer  |  March 29, 2008 at 2:33 pm

    That looks too delicious! I don’t have a dehydrator either (yet) so I will try freezing them! Thanks for the recipe!

  • 3. Kristin  |  March 29, 2008 at 3:05 pm

    We love macaroons so this is a definite must try!

  • 4. Carolyn  |  March 29, 2008 at 6:05 pm

    Ooo! I am a coconut FREAK!! And I actually have all these ingredients! I will be making these today for sure!

  • 5. tricia  |  March 29, 2008 at 8:33 pm

    I just made these and they are amazing!
    Thanks for sharing your recipes and for being an encouragement to me in my quest for healthy living 🙂

  • 6. Bex  |  March 29, 2008 at 10:58 pm

    I started my transition 2 days ago.
    I’m starting slow so I’m so happy to have found you.
    Thanks for writing such a great blog, I’ll be linking to you if that’s OK…Xxx

  • 7. ~jes~  |  April 2, 2008 at 2:39 am

    Thank you so much for now posting raw recipes. I was so excited! Over the weekend I joined a raw food meetup group to start socializing with people of the same mindset! When we got home we faithfully tried this new recipe and it was a hit with the kids and hubby! Thank you so much.

    I have been coming across the problem of having tons of sweet stuff to mix together but when it comes to eating more raw “meals” we are lacking in ideas. Salads tend to get old after a while no matter how many times you switch the dressing…ya know? Do you have this problem on the road? What suggestions do you recommend?

    Hope you guys have a wonderful time with your tour! And thank you again for giving ideas for our raw journey. It has been interesting but there is always a light at the end of the tunnel!


  • 8. lydiajoy  |  April 3, 2008 at 9:16 pm

    These are my favorite!!! do you use your dehydrator on the road?

  • 9. livelightly  |  April 5, 2008 at 4:32 am

    We don’t have a dehydrator, no. I have measured my oven though, and I think I could store the 4-tray Excalibur in there 🙂 We’re looking into it…but it’s not urgent.

  • 10. lydiajoy  |  April 9, 2008 at 12:13 pm

    If you have a convection oven, in your RV, it could get low enough temps. to dehydrate stuff, or at least some things…..actuallly I am curious!

  • 11. sherrilee  |  May 15, 2008 at 1:26 am

    I just had friends over for dinner last night. Everyone LOVED these! Thanks for posting this great recipe!

  • 12. xangelle.com » This is the NON-BARFING edition  |  August 7, 2008 at 6:14 pm

    […] well, that about does it for today….Geli and I are going to make some chocolate coconut macaroons. […]

  • 13. Deborah Hernandez  |  August 10, 2010 at 9:08 pm

    I know those macaroons were amazing. I have eaten at Pure Food and Wine her restaurant and I am a big fan of raw foods. I also have her cookbook. I make lots of raw foods now. I am seeking ways to market my products…..any advice?

  • 14. lauren  |  October 1, 2010 at 10:07 pm

    These were INCREDIBLE!!! They were so rich and decadent, you’d swear they were ridiculously unhealthy. Thank you so much for this out-of-this-world recipe! (I used Valhrona cocoa powder which boosted the chocolate flavor to the max!)

  • 15. Jen  |  January 5, 2011 at 9:31 pm

    Hm, my “dough” wasn’t thick enough to form balls. Luckily, this stuff is good enough to eat with a spoon!!

  • 16. DLH  |  January 6, 2011 at 7:06 am

    The macaroons make a great and easy dough to work with, follow the recipe. Moisten if necessary with some agave nectar if need be. You need Coconut butter…..to be honest, the oil is ok for a partial mix in where the butter is called for but the butter does not liquefy. Perhaps that was the issue with loose batter.

  • 17. Raw Macaroons « The Movement Dallas  |  April 12, 2011 at 11:43 am

    […] is a great recipe from a site called Happy Foody. We’ve altered it a bit to make it our own.  Enjoy! courtesy of […]

  • 18. Maggie  |  June 27, 2011 at 10:15 am

    If you use coconut oil and your batter is too runny to form the cookies, just put the bowl in the fridge for a few minutes and it will solidify. 🙂

    • 19. kim  |  October 13, 2011 at 10:26 am

      HI Maggie, I just made them and I just cut back on the coconut oil a little bit, and then also added a little more coconut until it was the perfect consistency. YUM

  • 20. kim  |  October 13, 2011 at 10:25 am

    OMGosh, these are sooooooooooooo good. Thanks so much for sharing your recipe. I have a batch in the dehydrator, and I am eating a spoonful of leftover goo with a cup of coffee. WOW

  • 21. kim  |  October 13, 2011 at 10:35 am

    Just saw that you froze some of yours. I am going to go snatch a few out of the dehyrator and stick them in the freezer. My teens might really enjoy that after school. Thanks. Do you have a RAW Facebook page?

  • […] used Happy Foody’s recipe as my main guide- I halved the recipe, used agave instead of maple syrup and melted my coconut oil. […]

  • 23. Gina  |  January 14, 2012 at 7:50 pm

    I love making these. Cocoa and coconut! xx

  • 24. Suzanne Krom  |  May 9, 2013 at 2:06 am

    GREAT recipe. Thank you! I searched recipes for several days before discovering this one, which immediately rose to the top.

    I’ve made five batches so far, each one a little different. I use Equal Exchange brand cocoa powder (not carob), cocoa nibs, and pure organic vanilla extract, and then dehydrate from 4.5 to 8 hours (my toaster oven’s dehydrator timer maxes out at 90 minutes so need to keep resetting it).

    And I love the ones with almond flour. When I make both versions –the white almond flour and chocolate), I don’t clean the food processor. My first batch is always chocolate, so there’s some of that batter in the almond macaroons too.

    I’m a major fan of coconut oil for its health benefits and subtle flavor that beautifully complements the chocolate and almond flavors, so that’s what I add to this recipe. Doesn’t need to be melted. It blends easily into the batter when using a food processor. 🙂

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