I’ve got a special recipe to share with you all today.
My nut-free macaroons!
These rich, buttery morsels are an easier-to-digest treat that won’t ruin your health efforts! But be warned: They’re downright addictive.
–
Detox Blonde Macaroons
yields 22-24, depending on size
Ingredients:
2 2/3 cups shredded unsweetened coconut (**see note below for a coconut butter substitution)
2 (additional) cups shredded unsweetened coconut
3/4 cup pure maple syrup
1 1/4 tsp. vanilla extract
1/2 tsp. pure almond extract (*optional, omit this for nut-allergies)
1/4 tsp. fine sea salt
Directions:
Start with your 2 2/3 cups of shredded unsweetened coconut:
If you pay close attention to this particular packaging–> you’ll see that this bag contains EXACTLY 2 2/3 cups! Hence, where I came up with the measurement. (note: this brand is available at most Whole Foods stores and on Amazon)
Simply dump the whole bag into your high-powered blender or food processor, and blend until you have a creamy coconut butter.
In a Vita-Mix, this takes under a minute on the “low” setting. In a food processor, it may take longer. (I’ve heard it takes up to 10 minutes in a food processor– so be patient!) Be sure to scrape the sides a couple times, so that you have an even consistency.
**Substitution note: For those of you who have asked, blending the 2 2/3 coconut turns into just about one cup of coconut butter. If you can’t make your own coconut butter, you could easily use Artisana’s Coconut Butter instead.
You can see how THICK this butter turns out (it’s also slightly grainy):
Add in the rest of the ingredients and mix well with a spatula. The batter should stick together well:
Drop batter by small rounded spoonfuls onto your dehydrator sheets, or if you’re using the “oven method,” drop them onto a pan lined with a silpat, or parchment paper:
Oven method: Preheat your oven to 300F, and bake macaroons for 22-26 minutes, watching closely so that they don’t burn. Macaroons will be crisp on the outside, soft and buttery on the inside. Remove from the oven and allow to rest for an additional 25 minutes, so that they firm up. Place the macaroons in the fridge or freezer to “set” further, or serve immediately! (I personally like them best served at room temperature!)
Dehydrator Method: Simply dehydrate your macaroons at 145 degrees for the first hour, then reduce the temperature to 118 degrees, if you’d like to keep them raw, checking on them every 2-3 hours until they are firm and crisp on the outside. (If you’re impatient, crank it up to 155F and they’ll be ready in a couple hours!)
(Feel free to drizzle some melted dark chocolate on top to make these extra-decadent!)
Store macaroons in an air-tight container for up to 5 days. (if they last that long!) For a longer shelf-life, store them in the freezer–> they’ll last a LONG time in there! My husband actually prefers his macaroons frozen!
Enjoy!
- 2⅔ cups shredded unsweetened coconut (or one cup coconut butter)
- 2 (additional) cups shredded unsweetened coconut
- ¾ cup pure maple syrup
- 1¼ tsp. vanilla extract
- ½ tsp. pure almond extract
- ¼ tsp. fine sea salt
- Begin by blending the 2⅔ cups of shredded unsweetened coconut in a food processor or blender, until you have a creamy coconut butter. (This takes a couple minutes in a blender, and up to 10 minutes in a food processor.) Be sure to scrape the sides a couple times, so that you have an even consistency. *If using store-bought coconut butter, move on to the next step.
- Add in the rest of the ingredients and mix well with a spatula. The batter should be sticky and uniform.
- Drop the batter by small rounded spoonfuls onto your dehydrator sheets. If you’re using the “oven method,” drop them onto a pan lined with a Silpat, or parchment paper.
- Oven method: Preheat your oven to 300F, and bake macaroons for 22-26 minutes, watching closely so that they don’t burn. Macaroons will be crisp on the outside, soft and buttery on the inside, and very tender. Remove from the oven and allow to rest for an additional 25 minutes, so that they firm up. Place the macaroons in the fridge or freezer to “set” further, or serve immediately! (I personally like them best served at room temperature.)
- Dehydrator Method: Dehydrate your macaroons at 145 degrees for the first hour, then reduce to 118 degrees (if you care to keep them raw) for up to 12 hours, periodically checking for crispness. They are ready when they are firm and crispy on the outside, but still tender on the inside. (If you’re impatient, dehydrate at 155F for 2-3 hours.)
- Store macaroons in an air-tight container for up to 5 days. For a longer shelf-life, store them in the freezer–> they’ll last a LONG time in there!
–
Let me know if you give ‘em a try!
**Some of you have also asked about using coconut flour instead of coconut butter–> since I haven’t tried this method yet, I’m not quite sure what the measurements would be, but I’d suggest starting with 1 cup of coconut flour, and adding a 1/3 cup coconut oil. (I’ll be sure to update this recipe if I try it myself!)
I keep meaning to make these. They just look (and sound) sooooo good!
Holly is the sweetest girl and im so glad she won! she just won a give away of mine, some probiotic herbs…ha! And you’re giving her macs. Great combo
Wow those look stellar, love the recipe! I dehyd stuff at like 140 for way less time. Girl, i have no patience for that 48 hrs dehyd stuff! my god, after 6 hrs im ready for it to be DONE!
And your email to me re your Bro and helping him…blessings and hugs to you, you are a light and a healing ray of light for him. Ok i sound hokey, ill stop
these look amazing, i definitely want to make them! thank you so much for sharing!
Thank you so much for sharing the recipe! I have all of those ingredients, so I will try a batch today!
Megan I am so excited to try your macaroons! Thanks again
And I may just have to try your recipe too — I bet the house will smell wonderful with these “baking” in the oven!
everyones making macaroons nowadays, I really need to get on that boat!
Yum! these look great! i’m definitely going to have to give them a try.
ps. pineapple apple carrot cake recipe is posted!
Oh those look nothing like Fitnesistas roons. Cherry bomb, roons, green monster, turbofire?? Not too original there Hun, we ALL read Fitnessista. We don’t need to read it here too.
You know what Gina over at The Fitnessista and I have in common? We have both read the same book, The Raw Food Detox Diet, and it “clicked” with us. So, YES, of course we have some similar food on our blogs. One of the reasons that I liked Gina’s blog in the first place was that she ate similarly to me.
I’m not going to change what I eat simply because it happens to be similar to Gina. Yes, she has a popular blog, but that doesn’t mean that she’s the only one who can post about green smoothies and macaroons (or that she was even the first one to do it). That would be like telling all bloggers that they can’t eat oatmeal or “overnight oats” because someone else does it on another blog, too! Come on.
Yes, I drink green smoothies (I actually learned about them WAY before discovering Gina’s blog, when I read the book Green for Life, almost 3 years ago), yes, I make a cherry pudding that is inspired by Kristen’s blog (not Gina’s– she gives credit to Kristen for that one as well), and yes, I make macaroons–> there’s a recipe for them in practically EVERY raw food book out there! So good luck finding an aspiring raw foodie who HASN’T made macaroons. And of course mine look like Gina’s! That’s like saying my chocolate chip cookies look like another blogger’s chocolate chip cookies. They’re cookies. That’s how they look.
And, no, I don’t do TurboFire. But many other bloggers do, so are you going to go give them a hard time, too?
Personally, I think the whole point of reading and writing blogs is to SHARE food and fitness ideas. If Gina didn’t want her fellow blog readers and writers to try a certain smoothie or workout, then WHY would she even bother taking the time to post them?! In fact, if I saw more bloggers posting the same food as me, it would bring me much joy knowing that the health and happiness is spreading. Isn’t that the point?!
Whoa. What’s that saying about “if you can’t say something nice…”? Frankly, if I don’t like a blog, I just don’t take the time out of my day to read it. Simple as.
And I actually have never heard of Fitnessista. Ah well. I guess I’m not “everyone”.
As for the actual post, I’m just about to try this recipe.
Went on a mission to find coconut butter this afternoon specifically so I could try these. Mmmm macaroons! The more I read about raw foods the more gluten-free treats I find. That makes me happy. 
[...] Megan’s Detox Macaroons. I don’t have a dehydrator, so I made these in the oven on the lowest setting: around 75*C. I [...]
I can’t wait to try these- I love that coconut flour and shredded coconut are the ingredients- I am wondering if you can give an idea of how much flour you get after grindig the 2 &2/3 cup shredded coconut… I have bags of coconut flour I need to use up and want to use that instead of the grinding process. Thanks!!
these are baking right now
so excited to taste them. you’re a darling for posting the recipe. much love!
I saw in the recipe that you shredded coconut and process it to get it finer. Can I just use coconut flour? or will that change the recipe too much. I have a bag of coconut flour that I want to use and always look for recipes that I can use it with.
Thanks for sharing this recipe and I’m sorry you received that comment #8. You are doing a great job with your blog. I learned more about eating raw foods by reading your blog.
~ Lea
[...] Macaroon Fairy Archives [...]
Gosh, I just went back to read this post and saw that comment from Katie. The one thing I’d like to add is that Fitnessista refuses to post “her” macaroon recipe – saying she’s “saving it for a possible cookbook.” I applaud people like you and Averie from Love Veggies and Yoga and Angela from Oh She Glows for sharing so much of what you find works. Isn’t that what this is all about? Sharing.
So, thanks, Megan. For being cool and all.
[...] DEFINITELY helped (how could it not?!), but these would have tasted WAY better with one of my detox macaroons as the [...]
[...] “Birthday Macaroons” for my sisiter-in-law last night–> they are simply my detox macaroons, drizzled with 70% dark [...]
[...] way I didn’t feel AT ALL guilty when I ate my weight in macaroons and almond butter cups. Actually, the cool thing I’ve found about eating all-natural [...]
[...] a bit carried away with Halloween… there have been a few too many Raw Almond Butter Cups and Macaroons in my life recently! (even with all-natural, raw treats– you still have to be careful not to [...]
[...] something NEW in the kitchen! While I’ve been experimenting with my new dehydrator here and there, I feel that I have yet to take full-advantage of it. Honestly, I’ve been pretty timid to try [...]
I am so making these next week! I’ve seen you post about them a few times and every time I make a mental note but forget about them.
Can’t wait to try these!
Hope you like them!!
They’re kind of addictive in my house!!
[...] also whipped up two flavors of detox macaroons to take to a “dessert party” tomorrow night after our big [...]
[...] and done. I hope she enjoys the detox macaroons I threw in there as well! I’m going to keep the other gifts I sent a secret for now, just in [...]
[...] Detox Macaroons [...]
[...] Recipe contest…I really wish that we could make all of your delicious looking recipes! Eric chose Healthy Hoggin’s Detox Blonde Macaroon recipe submission as the final contest winner in the contest. Congrats! [...]
[...] weekend! Mine just got a little better– thanks to Angela, over at Oh She Glows, picking my Detox Macaroon Recipe as her Valentine’s Day Contest Recipe winner! [...]
[...] recipe from Healthy Hoggin [...]
Hello! Just had to swing by and say THANK YOU for sharing this recipe with Angela at Oh She Glows – these are AMAZING! Not sure what you were thinking sharing this recipe…it is soooo good I am sure you could have made millions selling them!
I seriously cannot stop eating them!
I just made these macaroons, and am in love! I used reduced fat shredded coconut for the 2 cups, and full fat for the 2 2/3 cup to make the butter. I’m already planning to make another batch
.
Megan, I’m finally making your macaroons! They are “un-baking” in the oven right now. Although I think I’m still full from all the batter I just ate. Ha!
Just also saw the mean comment above – ignore that stuff. Your blog is awesome just the way it is. xoxo
[...] I finally found a recipe that caught my attention as being worthy of making. I made a half batch of Megan’s Detox [...]
[...] anything and these cookies are perfect for that. While the original recipe on Oh She Glows and Healthy Hoggin’ looked amazingly good too, I don’t like adding that much sweetener to anything pretending to [...]
[...] Coconut-Oat Macaroons adapted from Detox Blonde Macaroons, found on Oh She Glows, originally from Healthy Hoggin [...]
[...] Adapted from Detox Blonde Macaroons, found on Oh She Glows, originally from Healthy Hoggin’ [...]
Oh my gosh. These look AMAZING!!!!!!!!!
[...] Detox Blonde Macaroons by Healthy [...]
[...] anything and these cookies are perfect for that. While the original recipe on Oh She Glows and Healthy Hoggin’ looked amazingly good too, I don’t like adding that much sweetener to anything pretending to [...]
[...] first heard about this recipe on Oh She Glows, who got it from Healthy Hoggin. I’m not going to even try to tell you these are low-calorie (or low-fat) because, well, they [...]
[...] 87. Detox Blonde Macaroons by Healthy Hoggin [...]
[...] I’ve been spending mine making some of these: [...]
I made this recipe tonight, and tweeked it a little. I replaced the maple syrup (as I had none) 1/2 cup raw organic honey. I also added 2 Tablespoons of coconut oil. They turned out very good, so delicious. I made them for my son, who has crohn’s disease, and coconut does wonders for him. Yes, he likes them, started picking them off the pan before they came out of the oven. Thank you!
I’m so glad you both enjoyed them!!
Hi Megan,
Where did you purchase the lovely mini baking cups for the macaroons?
I’ve been looking for them…
Thank you,
Lana
I think I found those at Michaels craft store last year. I’ve also seen cute ones at IKEA recently. Hope you find some fun ones!
Thanks Megan so much. I’ll peruse at Michael’s and Ikea and see what I can find. If I happen to find cute ones elsewhere, I will definitely post on here for sures
Happy Holidays
What a great way to make coconut butter. any ideas on how to replace the maple syrup with liquid stevia.
I made this sugar-free version using stevia!
http://detoxinista.com/2011/11/sugar-free-macaroons/
(I used stevia powder, but liquid stevia could easily be used instead.)
Awesome! thanks. I am in the middle of Natalia’s 30 day cleanse and these macaroons are going to be a nice addition
I made these tonight and they turned out great! Thanks for sharing your recipe, love them!
So glad you enjoyed them!
These are great!!! I’ve made them a few times now and they get better every time. Thanks!
So glad you’re enjoying them! Thanks for letting me know!
megan! I made these yesterday for a passover dinner and people kept coming up to me over and over! they were the biggest hit! They couldn’t believe it was all healthy ingredients. There’s no egg in this? I followed the recipe exactly doing the coconut butter sub you mention (using Artisana raw org coconut butter) and raw org shredded coconut from Ojio. This time I used maple syrup as you suggest. The first time I made them I used honey and maybe because of the kind I used it was too overwhelming a flavor. The maple syrup was just right! The next time I will try the stevia ones. Everyone wants the recipe so I will be linking away! TX!
I’m glad they were such a hit! The maple syrup is definitely key– these still beat the stevia-sweetened ones, so they’re my go-to crowd pleasing treat. But, of course, the stevia version is great if you want to enjoy them regularly and not worry about the sugar content!
These are so good thank you for the recipe… there were always my favourite cookie but since eating clean i have not had them. now i can and they are better than any store bought ones for sure. My husband and i are also on a cleanse and these are the only treat we can have…. again thanks
holy moly!!! these are amazing! I just made my first batch with a few substitutions (- the almond + some Grand Marnier) and love them! Thanks for the recipe! (excuse the overuse of exclamation points..
)
I’m so glad you enjoyed them! The Grand Marnier addition sounds fantastic!!
[...] Inspiration–> From Megan over at Detoxinista, who (coincidentally) was the one to mention the frosting in a comment and make me realize I’d totally left it out of the recipe. Whoops. Thanks for the heads up Megan. And THANK YOU for this recipe. [...]
These were amazeballs!
OMG!!!!! My kids and I just made these. HEAVENLY!!!!!!!!!!!!!! We have officially renamed them to: “Oh My GOD Macaroons!!!!!!”
Thank you for sharing!
These are soooo addictive!! I’ve made them twice in the past week. My sister-in-law and I agree that they’re better than the original macaroon recipe. You’re a godess!
[...] Detox Blonde Macaroons « Detoxinista. [...]
Hi, this recipe sounds amazing! I am just wondering why you have labelled it as a detox recipe?
Hi Maria! I’ve labeled these macaroons to be detox-friendly because they call for clean, simple ingredients which can be enjoyed in the context of a cleansing lifestyle. Unlike most raw macaroon recipes, mine omit nuts, which also make them easier to digest!
Since the definition of “detox” varies by person to person, it’s obviously up to each individual to decide if these types of naturally-sweetened treats are appropriate for them… but in my experience, most of my clients have seen great results including them in their approach!
Hello! I tried this recipe and my cookie fell flat… literally. It’s as though there was too much wet because the cookies did not hold shape. Help… what can I improve on?
That happened to me once, too! Since ovens can vary drastically with temperatures, I think it was due to my oven being too hot. These types of cookies need to dry out, rather than bake, so perhaps you could lower your oven temperature and bake a little longer next time. You could also try adding extra shredded coconut, to dry out the batter a bit more!
Hope that helps!
Could liquid stevia be substituted in this recipe?
The maple syrup makes these macaroons downright decadent, but I have a stevia-sweetened recipe, too: http://detoxinista.com/2011/11/sugar-free-macaroons/
Hope you enjoy them!
i love this recipe its a light dessert
This is the first website I have come across, which makes me feel like I can satisfy my sweet tooth without sabotaging my attempts to eat whole foods. These macaroons (and the raw cheese cake as well) are AMAZING!! Thank you!
Love, love, love this recipe and your website! They turned out so yummy, I really couldn’t believe it. Have now tried this recipe; the cauliflower crust, and the peanut butter blondies. Because my daughter is vegan I have used a “flax egg” instead where an egg is called for and have been so happy with each recipe and how they have turned out. Thank you so much for all the hard work and tips you put in to each recipe, I am so glad I found this website and so is my family.
Made these today with my 4-year old granddaughter…she and I loved them, and when her mother came to pick her up and smelled the aroma in the house, of course, I had to share with her. She said they were delicious and I think she wanted more, but…I saved a few for a birthday celebration next week…I’m going to find little cups and drizzle chocolate to make them more special. It’s all I can do to keep out of them!!
Is there a difference between coconut butter and coconut oil?
Yes, coconut butter is actually dried coconut meat that has been blended into a smooth puree– it’s much thicker than coconut oil.
[...] about 40, Adapted from Detoxinista and Oh She [...]
Great Photos!
Great Recipes!
Great Inspiration!
I am so happy I stumbled across your site!I can’t wait to see what else you have in store!
How much Stevia would I need instead of 3/4 cup pure maple syrup.
The rating system below the comment section is not working correctly
Try my sugar-free recipe instead: http://detoxinista.com/2011/11/sugar-free-macaroons/
Made this today – and they turned out great – the only problem was the coconut butter got hard (after I poured the cold maple syrup over the mixture and had a phone call). But in the end it all came together (warmed it gently). I made the coconut butter in my vita-mix – it was pretty amazing watching it turn into something else entirely – thank you so much for the recipe! It might be helpful to note that the 2 2/3 cup coconut is the equivalent of 8 oz by weight just in case you don’t buy the brand that you use!
I’m glad you enjoyed them!
Hi! Can these be made with honey instead of maple syrup?
The honey will change the flavor, so they won’t taste the same. However, I’m sure it can be done! I’d try using a little less honey, since I find that it’s sweeter than maple syrup.
Ok, these were a giant mess for me. Granted I forgot the salt but I don’t think a 1/4 teaspoon of salt would have helped the situation. The mixture didn’t stay uniform, maple syrup fell to the bottom of the bowl and even though I tried to continually mix before spooning the batter onto the sheets it didn’t work. When baking they were a giant mess. The oil and syrup just spread everywhere. These looked so good and what did seem to set up was so tasty that I would like to figure out where I went wrong. Do you think it could have been the salt? Should I have mixed more?
Is it possible that you used coconut oil instead of coconut butter? This recipe doesn’t call for any oil, so I’m not sure what oil you are referring to. Coconut butter is simply blended coconut meat, so the result is much thicker, resulting in a uniform batter.
Oops….I clearly can’t read very well
I guess I will have to try these again with the correct ingredients this time! Thanks for the help.
I love this recipe! I dip and splatter them in chocolate, and they are just incredible. I feel like *I MUST ALWAYS HAVE THEM IN THE HOUSE* devoted to them. Thanks so much for a great site.
Damn, I just made them again!! Ok, I am going to recommend using coconut cream that you get in the Jamaican section of Walmart – Ocho Rios or what ever it’s called. It’s the same thing but much easier and cheaper (than Artisana). Also, as someone that grew up in the Caribbean, coconuts are all organic – in the islands anyway. Nobody puts anything on them as they grow like weeds there anyway.
Actually, no, I do not recommend the coconut cream. It seems as good (better really) when mixing up, but the end result falls apart much easier. I like the solidness of the homemade CC results. Sorry to be taking up so much of your comments!
[...] and certified scrumptious. If you feel like making your own, The Detoxinista has not one, not two, but three different amazing recipes for [...]
[...] by Detoxinista’s Blonde Macaroons (you really should check out her fantastic blog), I set out to create my own version of these [...]
These are so amazing and delicious, we’ve made them so many times!
I just wanted to suggest, for people wanting to consume Les sugar, you can replace 1/4 cup of the syrup with virgin coconut oil and a bit more vanilla extract (these are exactly like the cocoroons which sell for $8 for a bag of 8)
My daughter raved about these and as she has never recommended a wrong recipe to me yet, I made them. But even though the mixture looked like yours in the photos they did not hold together in the baking! I do have a fan oven and I wonder if that is the problem? (The taste is fantastic however!)
[...] Inspired by Detoxinista [...]
These came out a little too wet/loose for me. I used 3/4 cup coconut butter maybe that’s why? I dehydrated at 145 for an hour and then 115 for another 9-10 hours. Will try to use about 1/2 the maple next time
I love these cookies! I’ve made them a few times now and they are a nightly sweet treat for us after dinner. I think the real key is making sure the first 2- 2/3cups of coconut are really close to a paste.
I have tried the peanut butter banana ice cream and the avocado mint with chocolate ice cream and they are big hits in the house as well.
Thank you for the awesome recipes!
So rich and buttery it’s hard to believe they are healthier for you!! I ate some right out the oven but I can’t wait to freeze them and make them my frozen treat as well! Thanks for sharing! My computer is not acting right but this gets five stars from me! Quick & easy to prepare and absolutely divine!
These were awesome!! Thank you so much.
These are amazing! My 8 and 10 year old and their friend loved them too! I am bringing them for Passover tomorrow night
Thank you for sharing this!
I know it’s been a while since this recipe was posted but I just found your blog and started following it. I have always loved coconut macaroons and since I started eating clean, I wasn’t able to enjoy them because of all that sweetened condensed milk. Well, I saw this recipe and made the macaroons earlier today and let me just say that they are AMAZING!!!! I really cannot tell that these are a healthier version of that refined sugar and dairy laden treat from before. These are just fantastic! Thank you so much!!
[...] recipes that I tried a few years back. I didn’t have all of the ingredients listed in the original so I made do with what I had. The result was [...]
Megan,
These are wonderful. I have made them 3 times now and they just get better. I was wondering if you had the nutritional value for a serving of these amazing treats? I’m sorry if I missed the info if it is already listed. Thanks in advance and I feel really lucky to have found such a wonderful recipe to support my sweet habit.
I’ve made these before using Cinnamon and coconut oil as a binder, and EATING THEM RAW instead of baking. They’re delicious like that too!
These were sooooo yummy! The best macaroons I have tried so far. Thank you for sharing. I also love your cashew icing recipe! I am loving your site. Thank you.
[...] few of the recipes since discovering this site. I made the detox blonde macaroons earlier this week http://detoxinista.com/2010/09/macaroon-fairy/ and they were a hit! So yummy, even my husband loved them – and he is not usually a fan of [...]
[...] snack alternatives at the ready. Try making kale chips for your salty cravings and something like these awesome macaroons and stick them in the freezer. Make sure you pre-portion all of these into little baggies so you [...]
Hmm it appears like your site ate my first comment (it was extremely long) so I guess I’ll just sum it up what I wrote and say, I’m thoroughly enjoying
your blog. I too am an aspiring blog writer
but I’m still new to everything. Do you have any helpful hints for first-time blog writers? I’d definitely appreciate it.
Hi Megan, I’ve tried making these twice and in both occasions I did not achieve butter consistency despite processing the coconut in the Vitamix for about 4 min. I don’t have the dry foods attachment, but it should still work, right? Any suggestions?
In any case what I ended up doing was delicious! the first time I added some cashew butter to the fine coconut powder, mixed in the maple syrup and the result was crumbly cookies similar to what you call Mexican wedding cookies. The second time (today) I added almond “nearly butter”, honey and carob
powder, less crumbly and also yummy! Thanks for the inspiration