Raw Lemon Macaroons


August 11, 2012

These raw lemon macaroons are easy to make in your dehydrator and have a divine flavor and texture that are better than traditional baked macaroons.

Raw Lemon Macaroons

These raw lemon macaroons are really easy to make in your dehydrator and have a divine the flavor and texture that are better than traditional baked macaroons.

I got the recipe for these incredible raw lemon macaroons from my friend Natasha from Simply Raw.

I prefer these macaroons to be soft and chewy with a subtle crust. But, if you want a harder consistency, leave them in the dehydrator for longer.

Simply Raw

Natasha has been living a raw lifestyle for over 20 years, and works as a lifestyle coach facilitating cleanse programs and teaching workshops helping people improve their health.

After enjoying an international modeling career, Natasha returned suffering from clinical depression, anorexia, and bulimia. Although she had been raised with a whole foods diet, it wasn’t until she adopted a raw lifestyle that her life changed.

Since then, Natasha has studied at the Ann Wigmore Institute, the Hippocrates Health Institute, Optimum Health Institute, The Gerson Institute, Living Light Culinary Arts Institute, as well as other well-known organizations around the world.

Check out Natasha’s health programs:

Also check out Natasha’s book, The SimplyRaw Living Foods Detox Manual which outlines Natasha’s 28-day raw detox program. The book includes 135 delicious raw recipes, and fantastic information about how to rid your body and home of environmental, chemical, and dietary toxins.

Other Dehydrated Sweet Treats

Dehydrated Coconut Apricot Oatmeal Cookies
Dehydrated Choc-Mint Cookies
Dehydrated Cranberry Raisin Oatmeal Cookies
Dehydrated Raw Chocolate Cookies

Let me know what you think of this recipe in the comments!

Your feedback is important to me, and it helps me decide which recipes to post next for you.

 

 

Raw Lemon Macaroons

These raw lemon macaroons are easy to make in your dehydrator and have a divine flavor and texture that are better than traditional baked macaroons. 

Prep Time 20 minutes
Total Time 20 minutes
Servings 12 macaroons
Author Tess Masters

Ingredients

Instructions

  1. Throw the cashews into a food processor fitted with the s blade, and pulse until ground into a fine flour. 

  2. Add the shredded coconut, 3 tablespoon of lemon zest, and salt, and pulse a few times until well combined. Add the lemon juices, maple syrup, coconut oil, and vanilla, and pulse until well combined. 
  3. Transfer the mixture to a large bowl, and using a tablespoon measurer, scoop out balls, and with your hands shape them into mounds. 
  4. Place the macaroons on mesh dehydrator sheets, and sprinkle the remaining 2 tablespoons lemon zest on top.

  5. Dehydrate (without non-stick sheets) in your dehydrator at 115 degrees for 8 to 12 hours, or until texture is achieved. 

Recipe Notes

Recipe from Simply Raw
Photo by Trent Lanz and styling by Alicia Buszczak

Comments

Comments 5

  1. Hey,

    I think you have written wrong under the sweeteners, you have written :

    1 1/4 cup liquid sweetener of choice (raw agave, coconut aminos, or maple syrup)

    Shouldn´t it say coconut nectar?

    ;-))

    hugs Rikke

      1. Thanks Rikke and Natasha.
        I used the raw agave and didn’t even look at it when I typed it up.
        THANKYOU for pointing this out 🙂

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