Almond and Coconut Macaroons, Raw and Vegan

raw vegan almond coconut macaroons

Monday morning express post!

I’ve got an Orgo exam tonight, which means I’ve been living off of Sweet Green and residing in the library for the last 48 hours. But I did take a moment on Friday afternoon to make myself a little treat, knowing full well that raw, vegan sweets would be very appreciated as midday snacks and late nigh study desserts over the weekend.

This is my second creative use for almond milk pulp, which is the mushy almond flesh that gets strained out when one makes homemade almond milk. I’ve made homemade raw macaroons before, but with ground almonds, and the coconut:almond ratio was higher. This time, I used slightly more almond than coconut, and I liked the taste and texture much more! So these are destined to become my new go-to macaroons. I didn’t have success with these in my oven, so I’m keeping this a dehydrator only recipe for now; I’m sure Il’l figure out oven settings soon, and I’ll report back when I do Smile


Raw, Vegan Coconut and Almond Macaroons (gluten free, soy free)

Makes 18-20 Macaroons

1 1/4 cups almond milk pulp, strained (OR 1 cup ground almonds mixed with enough almond milk to create a wet “paste” in the food processor–less smooth in texture, but it is an adequate substitute)
1 cup dried, unsweetened shredded coconut
1/3 cup agave or maple syrup
1 generous pinch salt
Scrapings of 1 vanilla bean, OR 1 tsp good vanilla extract

1) Blend all ingredients together in a food processor until they form a dough. Add a little more agave or some water if the mixture is too thick.

2) Line a dehydrator sheet with Teflex and scoop the macaroons out by round tablespoons onto the sheet. Dehydrate at 115 degrees for 6 hours, or until macaroons hold together well but are still a little soft. Enjoy!



Just the kind of treat that a girl with carbon molecules on the brain could use. I hope you give it a try, and enjoy it!!

Before I go, I wanted to draw attention to a recent article by Jack Norris, RD, which JL brought to my attention this week. It offers some early, suggestive evidence that vegan diets may have a protective influence against eating disorders. We’re far from having proof of this, but I did find the research fascinating, and it certainly echoes some of the themes we’ve all been talking about in Green Recovery. Let me know what you think!

And please, wish me luck tonight. I’ll need it.


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Categories: Gluten Free, Raw

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  1. Thank you so much for sharing informative blog. Hope you continue to share more of your ideas. I will definitely love to read. Keep up the good work!

  2. OMG yum! I had already dried out my almond pulp (oven, 120ish, 2 hrs) before finding this recipe so didn’t need to dehydrate the final product. Just squeezed ingredients together using (more) brown rice syrup instead of the suggested sweeteners. I may or may not have already eaten four of these tonight.
    This is going to be my regular way of using up the pulp. I’ve started making the almond milk for my toddler’s porridge 🙂 Hate wasting food!!!!!!!!

  3. I stumbled across this recipe last night and happened to have all the ingredients on hand and made it. I absolutely love it. I am new to a whole-food plant-bsed nutritional regimen and I particularly appreciate your sparse ingredient list and the ease of preparation. Do you share other recipes or have a website? Thanks so much.

  4. I made these today, and they are fantastic. I couldn’t be bothered to put them in the food processor, so I just mixed by hand. The dough eventually came together.

    I added a bit of chai masala spice to give them a kick. So yummy, and now I won’t have to feel guilty about throwing away almond pulp.

  5. I was so excited by you blog and these recipes using almond pulp but… your cookies and crackers have a huge carbon footprint! For someone that is interested in vegan and raw food it seems odd that you’d post recipes that use an oven for 6 hours for a minimal amount of food 🙁

    Please try be more eco friendly

    • Lydia,

      I used a dehydrator, not an oven, which consumes less energy. Still not energy free, of course…


    • So ridiculous. I hope you’re posting this from a solar-powered, free-range, fair trade, organic computer.

  6. Over the past few months, this has become my go-to recipe for coconut macaroons. Such a simple and delicious recipe. And, it’s always fun to see how much others love these at first bite! (Well, that is when I actually share them!)

    I didn’t feel like dealing with the dehydrator this time round, so I tweaked the recipe to be just:
    1 cup almonds (ground)
    1 cup dried coconut
    1/3 cup agave
    a pinch-or-so of salt
    2 cap-fulls of vanilla extract

    Then, I just blended the mix, and rolled them into balls. Simple(r) and just as delicious!

    (My apologies to my neglected dehydrator—-you’ll get more love in the winter!)

  7. I’ve got mine in the dehyrator as I type. I added some cacao powder because my fiance loves chocolate macaroons.

  8. I tried this recipe, but I don’t have a dehydrator, so I tried the oven but they just ended up really dry and crumbly 🙁

  9. Hi Gena, these look scrumptious.
    Can you provide some info on your experience with SweetGreen?
    Do you use their services often?
    Love to hear your insight.

    • I love SweetGreen! Absolutely my favorite salads ever, aside from those I make myself 🙂 They have a terrifically diverse selection of salad mix-ins, they use locally sourced, seasonal ingredients, they use a whole HALF avocado for your salad when you request avocado, they have scrumptious flavored lemonades, and best of all, the stores are all stocked with vegan-friendly options, and they’re knowledgeable about catering to vegans. Plus, they now have warm grain bowls in addition to salads. I really would prefer SweetGreen salad to almost any other food in DC.

      To be clear, I go to the location myself–I don’t get catering or the like, if that’s what you meant by services. Can’t recommend them enough!


  10. These look wonderful, excellent use for almond milk pulp! I’ve been making mostly hemp milk lately to avoid saving and storing pulp, but think I’ll make almond milk again to try this recipe! 🙂

  11. Had some almond pulp in the fridge. Took a few minutes to mix together and now in the dehydrator. How easy and amazingly tasty! Should be ready for me in the morning. Thanks, Gena! Great way to use almond pulp!

  12. Hi Gena,

    I don’t have a dehydrator, can I bake these in the oven? If so, might you suggest a temp & duration?

    Good luck on your exam!

    • Hey Jill! I haven’t tested an oven method yet, and sometimes it doesn’t work well when I just guess, so I don’t have a suggestion for you per se. If you come up with a timing that works, let me know!!

      • Anyone figure out how to make these in the oven yet?! Hoping to try it tonight!

  13. Fervently wishing you luck for this evening–and what a lovely recipe! I love the idea of using wet pulp, and I imagine that this recipe would be endlessly variable too.

  14. Just what a big, 80kg vegan man needs. I will make some later for my girlfriend and me.

  15. I need to make these soon, they sound delicious! 🙂
    I’ll have to use date paste (no good maple/agave syrup around here) – I’ll report back to you how they turn out!
    I’m really excited about the article you mentioned (former ED sufferer myself, also had a “Green Recovery”.) and will follow the research for sure. You’re right, it’s fascinating!

    You will rock your exam, good luck!

      • Sorry for the super-late reply…

        I tried the macaroons with date paste and a bit of lemon zest and they were delicious! 🙂 I made a very liquid-y date paste which made them only slightly sweet – in other words, perfect for me! *munch*

        About the story – If I manage to write a text that’s enjoyable to read and worthy of your blog, sure, why not? 😉 (I assume it doesn’t matter that I’m from Europe…?)

  16. Ah, be still my heart – these look scrumptious. Good luck on your orgo test – you got this!

    Going to NYC this weekend….so excited to check out more raw and vegan eateries!

  17. I GOTTA try these really soon! I’ve been starting to put my almond pulp in the freezer, saving it up for later. I adored your last macaroon recipe – they was my most often made cookies during this Christmas (in fact, I still have some in the freezer…)!

    Fingers crossed for you exam. Good luck!

  18. that’s an interesting finding re: that study i’m definitely interested in reading more about that for sure! oh bless you child! i love macaroons but often find the store bought ones sickly sweet. these look perfect!