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Denise Mari's Snazzy Snickerdoodle Macaroons


  • 3 cups 8 ounces/225 grams unsweetened shredded coconut
  • 1 cup 4 ounces/120 grams coconut sugar
  • ½ cup 2 ounces/70 grams lucuma powder
  • 1 tablespoon vanilla powder
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon freshly grated nutmeg
  • Small pinch of ground cloves
  • Small pinch of salt
  • ½ cup 120 milliliters melted coconut oil
  • ½ cup 120 milliliters water


  • In a large bowl, combine the coconut, coconut sugar, lucuma powder, vanilla powder, cinnamon, nutmeg, cloves and salt. Add the coconut oil and water and work the liquid ingredients in with your hands until they are incorporated and the texture resembles wet sand. Make sure the ingredients are thoroughly mixed with the liquid to avoid clumping.
  • Using a 1-ounce cookie scoop, scoop the mixture onto two ParaFlexx-lined dehydrator sheets.** Set the machine to 110°F (40°C) and dehydrate for 5 hours, or until slightly firm on the outside and soft on the inside. Store in a covered container for up to 2 weeks.
  • **If you do not have a dehydrator, you can turn your oven to 175 F and place the macaroons on a baking sheet. Leave the door of the oven slightly ajar (Alessandra's post on dehydrating without a dehydrator has a good tip for using a foil "snake") and leave them in the oven for 4-5 hours. Test them for firmness and give them another hour if they're very soft. Store as directed.