Craving a sweet, chewy treat that’s actually good for you? Look no further! These Raw Coconut Macaroons are unbelievably simple to make and packed with wholesome ingredients. With just a food processor and a few minutes, you can create these delightful little bites of coconut bliss. They’re naturally sweetened, vegan, and require zero baking. Let’s get rolling!
Ingredients
• Makes 32 cookies
• 1 1/2 cups / 375 mL pitted dates
• 1 cup / 250 mL raw cashew pieces, soaked in water for 4 hours, drained, and rinsed
• 1 teaspoon / 5 mL vanilla extract
• 1 3/4 cups / 435 mL unsweetened, shredded dried coconut, divided
Instructions
1. Place the dates, soaked cashews, and vanilla extract in a food processor.
2. Process for 2 to 3 minutes, scraping down the sides as needed, until a smooth paste forms.
3. Add 1 1/4 cups / 310 mL of the shredded coconut to the food processor. Pulse a few times, just until the coconut is evenly distributed.
4. Place the remaining 1/2 cup / 125 mL coconut on a small plate or in a shallow bowl.
5. Take 1 tablespoon / 15 mL of the dough and form it into a ball with your hands.
6. Roll each ball in the reserved coconut until it is completely covered.
7. Store in an airtight container. These macaroons will keep for up to 1 month in the refrigerator or for up to 4 months in the freezer.
Nutritional Information
• Per cookie
• Calories: 70
• Protein: 1 g
• Fat: 4 g
• Carbohydrate: 8 g
• Dietary Fibre: 1 g
• Sodium: 2 mg
Pro Tips
• & Variations
• For a tangy twist, replace half of the dates with unsulphured dried apricots.
• For a rich chocolate version, increase the dates to 2 cups / 500 mL and add 2 tablespoons / 30 mL of cocoa powder with the dates and cashews.
• To achieve a firmer, chewier texture, place the finished cookies on a dehydrator tray with a nonstick sheet and dehydrate at 115°F / 46°C for about 12 hours.
• If you’re short on time, you can quick-soak the cashews by covering them with boiling water for 30 minutes instead of the 4-hour cold soak.
FAQ
Q: Can I make these coconut macaroons without cashews
A: Yes, for a nut-free vegetarian alternative, you can substitute the soaked cashews with an equal amount of raw sunflower seeds, also soaked for at least 4 hours. This will maintain the creamy texture and keep the recipe raw and plant-based.
Q: Are these raw macaroons a good source of vegetarian protein
A: While these macaroons are a delicious treat, they offer a small amount of plant-based protein (1 gram per cookie) primarily from the cashews and coconut. They are better considered a source of healthy fats and natural energy from dates rather than a significant protein source in a vegetarian diet.
Q: How do I store these vegetarian macaroons to keep them firm
A: Because these are raw, no-bake macaroons, they must be stored in an airtight container in the refrigerator to stay firm and fresh. They will keep for up to one month in the fridge or can be frozen for up to four months for longer storage.
Q: What kind of dates are best for this vegan macaroon recipe
A: Soft, pitted dates like Medjool or Deglet Noor work best as they blend into a smooth, sweet paste that binds the macaroons. If your dates are dry or hard, you can soften them by soaking them in warm water for 10-15 minutes before using.
