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Raw and Vegan Macaroon Cookie Recipe Video
|Shredded coconut||1 1⁄2 Cup (24 tbs) (unsweetened)|
|Almond meal/Flour||3⁄4 Cup (12 tbs)|
|Maple syrup||1⁄2 Cup (8 tbs) (organic pure maple syrup)|
|Vanilla extract||1⁄2 Tablespoon|
|Sea salt||1⁄4 Teaspoon|
|Coconut butter||3 Tablespoon|
Calories 113 Calories from Fat 67
% Daily Value*
Total Fat 8 g12.1%
Saturated Fat 6.2 g31.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 35.2 mg1.5%
Total Carbohydrates 11 g3.5%
Dietary Fiber 1 g4%
Sugars 8.5 g
Protein 0.68 g1.4%
Vitamin A Vitamin C 0.55%
Calcium 1% Iron 2.2%
*Based on a 2000 Calorie diet
1. In a large mixing bowl combine shredded coconut, raw almond meal or flour, organic pure maple syrup, vanilla extract, sea salt, and coconut butter.
2. Mix all the ingredients for 10 minutes or until all the ingredients are well incorporated, use a mini scooper and make small balls, place it on the nonstick dehydrator sheet.
3. Dehydrate at 110-115 degrees for 12 to 24 hours.
4. Serve the Macaroon Cookie for dessert.