When I started out on my Raw Vegan journey in 2008 Coconut Macaroons was one of the first fancy recipes I made in my Excalibur Dehydrator.  But really they are not fancy at all, they just taste that way 😉  Macaroons are incredibly simple containing only a few pure ingredients.  Because of this you can now find them in most Organic Markets and Health Food stores.  They can be made a few different ways depending on what appliances your kitchen houses.

For those of you lucky enough to have a dehydrator, this is the best method to cook your cookies.  This device basically dries out your cookie at a very low heat thus preserving all of the nutrients and enzymes.  You are left with a cookie that holds together beautifully, can be transported without crumbling and tastes googy good.

The simplest and fastest method is to just freeze them.  They will be ready to eat within an hour or so as the fresh coconut oil hardens quickly.  But the downside is that they cannot stay out of the freezer for too long before they turn soft (although still very delicious!).

The final method is to use your conventional oven at the lowest temperature possible.  My oven only goes down to 170 degrees F so this temp would definitely affect the nutritional value.  Some newer ovens do have a dehydrating setting so you maybe be lucky there.  Convection ovens will work also. Just turn the light on and run your convection fan. This will act just like a dehydrator.

So there you are….no excuses not to whip these up!  I have given you 2 options….Chocolate and Regular.  You can use Agave Nectar or Maple Syrup….my personal choice being the latter as I love the flavor of chocolate and maple together.  As always the better your ingredients the tastier the cookie.  Using high quality Organic Coconut Oil and Shredded Coconut makes a huge impact.  Also raw Cacao Powder gives the most chocolaty flavor plus the added benefit of all the antioxidants it contains.

So let’s get to it!


1/2 cup raw Cacao Powder or regular Coco Powder

2 cups Organic Unsweetened Shredded Coconut – for plain Macaroons omit the Cacao Powder and add an  extra 1/2 cup of shredded Coconut

3/4 cup Maple Syrup

1/4 cup Coconut Oil – melted at a low heat

½ tsp Vanilla Powder or Vanilla extract

Mix all ingredients together until well combined.  Using a small cookie scoop or tablespoon, scoop out onto your Teflex Dehydrator Sheets spacing ½ inch apart.  If you are using your oven scoop out onto parchment paper.  Dehydrate at 105 Degrees for up to 12 hours or until the exterior of the cookie is firm but the inside is still moist.  If using your oven cook at the lowest temp. possible until the same texture is achieved.  They will keep for several weeks in a sealed container.  They do not need to be refrigerated but I do so as a precaution to keep the shredded coconut fresh.

These only last a few days in our house so I make an extra large batch and hide several at the back of the fridge for myself!

Love Jennifer xoxo