The Raw Macaroon

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A couple weeks ago, I went to pick up some almond flour to prepare for my Macaron Bakefest. Before you know it, holiday baking will be in full swing, and I am organizing a cookie exchange of a large proportion. I also make extras for parties, family, and friends. Seriously, does one need a reason to bake?

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OK, back to the shopping trip, which eventually found my way to Pomme Market (one of my favourite stops) – I went crazy on the coconut items, and also had to replenish some of my raw food ingredients. By the time I was done, the bill totalled approximately $150.00. Since that trip, I have been dreaming of macarons – what flavours will I make? And of the icing? How will I package them up? That’s when it dawned on me that I hadn’t made raw macaroons this summer. How it happened, I don’t really know. But I do remember how fun they are to make, and ultra simple, to boot.

These macaroons are great for those who have gluten sensitivities. No flour is used, and the binders are coconut oil and coconut butter. It is possible to make this recipe with only coconut oil and not the butter, but the macaroons will not hold well together. There IS a difference between the oil and the butter.

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When I first made these, I used a 1T measure to make the shapes. I would press firmly into the spoon, then turn upside down onto a plate and “tap tap” onto a plate, then place into the refrigerator to chill until firm.

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Get creative when entertaining your guests.  Alternate the colours, and build them up high or simply arrange them around a bowl of fruit, or on an eye-catching platter.  Dress them up or dress them down.  It’s entirely up to you.  See how vibrant the Matcha Green Tea variety are!

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Here we have Chocolate (Cacao) and Vanilla (these were shaped with a 1T measure).

I dare not say I am a super fun gal, but I love to have fun with food. I much prefer using silicone moulds, as you can see. Themed parties can be had – I’m not huge on Halloween, but I have seen some moulds for pumpkins, cats, and teeth – there’ s one theme! Not only was it easier to press and store in silicone mould trays, but it was also fun to assemble onto platters!


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The flavours I have made are Vanilla, Chocolate (cacao powder), and Matcha Green Tea. If you were to ask me “Vanilla or Chocolate”, I will always say “Vanilla”; however, when it comes to raw macaroons, I will say “Chocolate”. With the chocolate, I add a pinch more sea salt … wow!

I’ll ask you – “Vanilla or Chocolate”?

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This entry was posted by Lillian on Monday, September 14th, 2015 at 11:35 pm and is filed under Desserts / Pastries, Holidays, Raw Foodie / Whole Food Nutrition. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.