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 from 31 votes
Print
Detox Blonde Macaroons
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

These buttery macaroons are naturally sweetened and a guaranteed crowd-pleaser!

Course: Dessert
Servings: 24
Calories: 147 kcal
Author: Detoxinista.com
Ingredients
Instructions
  1. Begin by blending the 2 2/3 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!
Recipe 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!)

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Comments

becca

Is coconut cream the same as coconut butter?
Thanks for a yummy recipe….a friend made them and I am eager to try the recipe.

    Megan Gilmore

    I don’t think so. I think coconut cream is the cream from coconut milk, while coconut butter is just pulverized coconut meat. It’s very thick and slightly grainy!

Michele

Megan these are so wonderful!! I really wish this recipe was in your new cookbook????

    Megan Gilmore

    This recipe turns out best with a dehydrator, and I didn’t want to call for any special equipment (like a dehydrator) in the cookbook. I wanted to keep all of the cookbook recipes REALLY easy and approachable!

Tera

These were SO good! I made them in my super crappy circular plastic dehydrator with no temperature control. They took about 18 hours before the outsides were good and crunchy, and the insides were still moist and soft. We ate them all in 3 days, and now I’m brainstorming other flavors – maybe a little lemon zest!

Gia

Choirs of angels are singing in my mouth and belly right now! Grabbed a hot cup of decaf coffee and snacking on one right out of the oven- OMG!

Finger licking good

Thank you for this delicious receipe! I purchased a raw desert cookbook that featured these bad boys, made them and I can’t stop eating them!

Julia

Is it better to blend the coconut or just use the coconut butter? is there a difference? Thank you. these look delicious!

    Megan Gilmore

    They should be pretty much identical, so the main difference is that store-bough coconut butter is much more expensive.

Maria

I am so addicted to these blondies it’s not even funny!!! Sooooo good. Thank you so much for sharing. I keep promising friends I’ll make them some but they never seem to leave my house lol! Oh and I substituted honey for the maple syrup still amazing.

Valerie Rosenbaum

I have been making these for a few years now! So delist. I love that they are so healthy! I never feel guilty eating them for breakfast. Also I have been adding the dark chocolate drizzle since day one. They look so festive!! Thank you for you wonderful recipes.

good

good i love it very much.

Cheryl

This is my go-to macaroon recipe. I love them best dehydrated & sometimes I like adding in finely ground macadamia nuts or I’ll put a single raw almond on top of each macaroon & drizzle with dark chocolate, so yummy & decadent… ?

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