Print
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
Ingredients
- 2 cups raw unsalted cashews
- 6 cups unsweetened shredded coconut
- 3 tablespoons grated lemon rind, plus more for garnish
- 1/2 teaspoon Celtic sea salt
- 1/2 cup fresh lemon juice
- 1/2 cup pure maple syrup
- 1 tablespoon melted virgin coconut oil
- 2 teaspoons natural vanilla extract
Instructions
-
Throw the cashews into a food processor fitted with the s blade, and pulse until ground into a fine flour.
-
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.
-
Transfer the mixture to a large bowl, and using a tablespoon measurer, scoop out balls, and with your hands shape them into mounds.
-
Place the macaroons on mesh dehydrator sheets, and sprinkle the remaining 2 tablespoons lemon zest on top.
-
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