Monday, July 09, 2007

raw macaroons

The best vegan macaroons I've ever had, made simply by dehydrating a mixture of cashews, coconut, lemon zest and juice, and agave nectar.


Deb Schiff said...

Hey there, could you please post the recipe for these? They look delicious! Thanks so much. Really enjoy your blog.

bazu said...


The recipe can be found here:

Hilary. said...

Hi! I'm so new at this food blogging thing, I'm surprised people like mine. Haha. Those macaroons are cute, and look like they're pretty yummy. I've never had a macaroon before, maybe it's time I expand my horizons.

Vegan Yummies said...

it must of been the chocolate chips that made mine so pretty, they make everything better.

jkvetter said...

I am desperately trying to find this recipe. I can't seem to get on (they seem to have a lot of ups and downs with their site), and my grandchildren will be here tomorrow and I want to have these cookies. Do you have the recipe?

Thank you.

Mel said...

Recipe from (down again) by Kandace
Makes 12 small cookies

Tart, chewy lemon macaroons. I’d recommend at least doubling this recipe, as the cookies are addictive and go quite fast!

1 cup cashews, soaked for 4 hours
zest of 1 lemon
½ cup fresh lemon juice, (approximately 2 lemons)
1 cup dry shredded coconut
¼ cup agave
Process cashews in food processor until they are pasty in consistency.
Mix in all other ingredients.
Place 1 tablespoon cookie dollops on a dehydrator sheet.
Dehydrate for approximately 12 hours at 105°F (could also dehydrate at 115°F for 8-10 hours with similar result).