Detox Blonde Macaroons

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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


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


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!


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5 from 33 votes

Detox Blonde Macaroons

These buttery macaroons are naturally sweetened and a guaranteed crowd-pleaser!
Course Dessert
Cuisine French
Keyword dessert, healthy
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24
Calories 147kcal


  • 2 2/3 cups shredded unsweetened coconut (or one cup coconut butter)
  • 2 (additional) cups shredded unsweetened coconut
  • 3/4 cup pure maple syrup
  • 1 1/4 tsp . vanilla extract
  • 1/2 tsp . pure almond extract
  • 1/4 tsp . fine sea salt


  • 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.
  • 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!


Drizzle some melted dark chocolate on top to make these extra-decadent!


Calories: 147kcal | Carbohydrates: 11g | Protein: 1g | Fat: 11g | Saturated Fat: 10g | Sodium: 31mg | Potassium: 120mg | Fiber: 2g | Sugar: 7g | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 0.6mg
Per Serving: Calories: 147, Fat: 11g, Carbohydrates: 11g, Fiber: 2g, Protein: 1g

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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OMG!!!!! My kids and I just made these. HEAVENLY!!!!!!!!!!!!!! We have officially renamed them to: “Oh My GOD Macaroons!!!!!!”

Thank you for sharing!

Lauren Gettinger

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!


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! ๐Ÿ™‚


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! ๐Ÿ™‚


Could liquid stevia be substituted in this recipe?


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. ๐Ÿ™‚


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!!

Jan M

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.


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

cathy f

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! ๐Ÿ™‚


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 ๐Ÿ™‚ 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!


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!)


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 ๐Ÿ™‚


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 ๐Ÿ™‚
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!!


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.

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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


Can’t wait to try these! I have been buying cocoroons and they are like $9 a bag! I keep thinking to myself, “I bet I could make these myself,” thanks for sharing.

PS: Dont listen to the haters, she obviouly has some issues of her own :). Love your recipes.


I made these last night & loved them (so did my mom & husband)! I did have a couple cookies that “ran”, but I noticed a little syrup pooled at the bottom of the batter so I think that was the cause. I will definitely need to invest in either silpat or parchment paper because I just buttered the cookie sheet & most of the cookies ended up sticking. I might try your tips of adding a smidge more shredded coconut next time & maybe knock the temp down to 275 & bake for longer to avoid spreading. Thanks for this wonderful recipe! I love that it is grain-free & vegan, too!


I had never made macaroons until I made these tonight and OMG…delicious! I’m so glad I stumbled across the recipe on your website. They’re perfectly crunchy on the outside with a delightful buttery softness in the middle. Pure joy. ๐Ÿ™‚

Thank you!


Hello im not sure if someone already ask this question ,but i havent read anyones post,but i have a question can i use the shreded coconut just the way it comes,i ask this is because i work in a restaurant and thats the way they do it,but i will love to follow your recepe because they put other stuff on it like eggs and i love yours because is so clean but i love felling the big pieces of coconut ๐Ÿ™‚


    You are using half of the shredded coconut just the way it comes, but no, this recipe will NOT work if you don’t blend the other half into a butter. You would need to use eggs, like traditional recipes call for, to bind it otherwise.


Coconut Fans Unite!!!
– I just made these for the first time tonight… and they’re FABULOUS!!

Thanks, Detoxinista!! ๐Ÿ™‚


Thank you so very much for sharing this recipe!
I followed the recipe exactly.
They were absolutely to die for!
Excellent, excellent!! Everyone agreed!
Thank you, very much!!


Either my Vitamix is a piece of crap or I’m using the wrong coconut or…? Followed the directions exactly and all I got out of it was superfine chopped coconut, NOT coconut butter or any kind of creamy substance. Any help?


    This is the brand of coconut I use: Make sure you’re not using moist or sweetened coconut, or the results might be different!


Just had to tell you that I LOVE your page….seriously, your recipes are stellar and make eating healthy actually FUN!


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.

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