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Please keep in mind that while I am a certified Health Coach, I am not a registered dietitian or doctor. This blog is not intended as medical or nutritional advice. My posts are based on my own research and personal experience. You should always consult a doctor before making any changes to your diet and exercise routine. You are ultimately responsible for your own health!
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Detox Blonde Macaroons

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!

5.0 from 20 reviews

Detox Blonde Macaroons
Author: 
Serves: 2 dozen
 
These buttery macaroons are naturally sweetened and a guaranteed crowd-pleaser!
Ingredients
  • 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
Instructions
  1. 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.
  2. Add in the rest of the ingredients and mix well with a spatula. The batter should be sticky and uniform.
  3. 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.
  4. 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.)
  5. 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.)
  6. 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!
Notes
Drizzle some melted dark chocolate on top to make these extra-decadent!


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!)

152 comments to Detox Blonde Macaroons

  • Silja

    How about using honey instead of maple syrup? Guess I will try this out! I love honey and it is easily available here, in Estonia. The same does not go for maple syrup though! Anyway, guess it’s best to use the local produce as much as possible.

  • Jeremy

    I only have flaked coconut at home. Will that work if I first process in in the food processor to have more of a shredded consistency?

  • Michele

    i made these using artisina coconut butter and the oven method and they melted :(

  • Melané Fahner-Botha

    Hi Megan, today I made these for the 2nd time but tried to make a half batch (to give my weight a break;-) ). Turned out it’s too small a batch for the blender or the processor so when I got bored with the butter that wasn’t buttering too well I added a tablespoon of coconut oil (unmelted) worked it through VERY well and the result is divine. Tonight we are having dinner with friends and instead of dessert I’m serving each with coffee, an egg cup of your brownie fudge and 3 macaroons. Doesn’t that sound delicious? When I’ve plated it I’ll take a pic and send it to you.
    Love ‘n thanks for your inspiration

  • Mary Ann

    Holy Mother of all things Beautiful! Megan these macaroons are Incredible. Mine actually came out looking more like cookies, but I certainly could care less about that. These taste fabulous! Thank you so much for this recipe.

  • They are in the oven now! Thanks for sharing this recipe and YES I will be drizzling with dark chocolate!

  • Berenice

    They are definitely detox :) I’ve been cleansing all day since its all I have eat since I made them..lol (TMI) they’re so good! The maple syrup sugar and fat in your body seams to go away naturally :0 Thank you Megan for this great and simple recipe.

  • bev

    I just have to tell you how much we love these cookies!!
    I have made them countless times and they always turn out amazing (as long as I am patient enough to let the coconut get nice and creamy in the food processor!) Everyone who tries these little gems always want the recipe. I have always loved macaroons and have tried so many other recipes that have never turned out….these were the first that taste way better than any bought macaroon I have tried. Thanks SO much!!!

  • Melané Fahner-Botha

    Hi Megan, a quick question here: the use of apple sauce as a filler-outer for baking has me stumped as here in Holland we can only buy sweetened stuff with all kinds of additives. On the net recipes vary and I wondered: have you made your own, did you use a sweetening agent, could I do without sweetener (not liking too much dependence on a sweet taste) and did you PEEL the APPLES? Being born lazy this is important:-)
    Thanks
    Melané

    • Kara

      HI! I have made applesauce in a crockpot with old mushy apples and with skins on, no water, I believe, as the apples had enough, cook on high til tender then put in blender, you can hardly tell the skins were on. no sweetener needed!

  • These macaroons look absolutely divine, I cannot wait to try them! Thank you for the recipe!

  • Kara

    I made these last night with canned coconut cream from trader joes instead of making my own. They just didn’t set. Batter tasted delicious, but after letting them cool for half hour and putting them in frig, still feel apart. Freezer ones were ok, but don’t think I can bring these to the party. That’s fine, more for me. Any thoughts?

    • Megan

      Coconut cream is just the fat from coconut milk, so it’s not the same as coconut butter– that would definitely affect the texture! Be sure to use coconut butter, which is thick, more like the texture of almond butter.

  • […] this is a quick post to share this tasty recipe for Coconut Macaroons that should work for most people, even if you have food allergies / sensitivities. I tried it out […]

  • Stephanie Atwood

    I loved these! I found it was easier to create the coconut butter if I just added the maple syrup in with the coconut! It turned out great and the coconut was smoother for me! Thanks for the great recipes!

  • Kaelene

    YAY! I made these. I ran into EVERY issue under the sun. I think it was my ingredients. I used the bob red mill coconut. Its not as naturally oily as the one from trader joes. I blended and blended and blended. 15 minutes in and no change, I decided to add about tablespoons coconut oil. THEN we had magic. If this wasn’t insult enough. When I got to the syrup part, I WAS OUT. My fiance used the last bit and put it BACK in teh cabinet. I ended up using honey.

    Mine still tasted good. So next time. When I follow the recipe. I am sure it will be great! :)

  • DrKhob

    Made these last night and they are delicious!

  • Sue

    First of all, let me say that I adore your website. It has helped me so much in trying to stick to my diet, which I am on due to autoimmune disease. You are a very talented chef!

    I tried to make coconut butter. Many websites advise using a similar method described here, but it did not work for me. My blender, which is not a Vitamix but still a good quality Cuisinart, got overheated and couldn’t get the job done, even after several minutes. The food processor started smoking in no time! I wonder how other people are doing this?

    I finally gave up and used peanut butter and they turned out OK tasting but too crumbly.

    Sue

  • Sue

    oh forgot to mention…i used organic peanut butter and it was much oilier than the store bough jar peanut butters.

  • Sue L

    Loved them both before and after baking. Much healthier version that will replace my macaroon recipe that use sweetened condensed milk.

  • Marissa

    I tried making these, bought the coconut from the bulk section of smiths-its shredded unsweetened coconut. I put it in the blendtec for less than a minute and it went to more of a soupy texture instead of the thick creamy. That was my first worry but figured I would still try them out. I put everything together and the dough tasted great. When I baked them in the oven they went completely flat and melted all together! Just wondering if you know what I did wrong or if I just need to buy that certain kind of coconut! Thanks!

  • Thanks for sharing this recipe. I just made these and they are truly heavenly! Excellent treat that is good for you. What more can I say other than WOW!

  • Lauren

    Thank you for these healthy delicacies! I have a pretty basic problem…I tried melting chocolate to drizzle on top (per dads request-he’s been waiting out since last night to eat them), but I didn’t seem to do it right. I put a cup of chocolate chips in the microwave and stirred them, but it just got too thick then burned when I put it in a little longer. Any suggestions??

  • adrianna

    I’m in the midst of a cleanse right now and I can actually have these EXCEPT no processed sugar is part of the regimen as well. Any thoughts on using Dates with this recipe for the sweetness? or anything else?
    Thanks so much!

  • Maydo

    Delicious!!! made them over a week ago …I added some drizzled dark chocolate over half the batch! I love them and my husband too! what a treat!

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