Raw macaroons are unbaked cookies made with shredded coconut, sweetener, and shortening. They are popular among those who prefer raw foods and those who don’t want to use an oven. Coconut oil or coconut butter is often used as a fat, and other flavors can be added. Some recipes include maple syrup, but other liquid sweeteners or fruit purees can be used instead.
Raw macaroons, sometimes known as no-bake macaroons, are unbaked cookies that are typically made with a base of shredded coconut that has been mixed with some type of sweetener and shortening. Nut flours, such as almonds, are also used in some recipes. While macaroons are typically made with egg whites, raw macaroons don’t include this ingredient. Instead, they’re made with some type of fatty, typically liquid sweetener, like agave nectar or maple syrup, and then refrigerated or dehydrated for firmness. Other flavors can be added during preparation.
People may choose to make and eat raw macaroons for a variety of reasons. Many people are interested in and prefer raw foods, as they feel they are more natural and more nutritious. For these people, finding raw baked goods can be a challenge. Because raw macaroon ingredients lend themselves well to raw preparation, recipes for many variations of this cookie can be found in cookbooks and other resources for those who adhere to raw diets. On a more practical level, many people also really appreciate cookie recipes that don’t require baking in a hot oven, particularly during the summer.
Shredded coconut is often the main ingredient in raw macaroons. Coconut doesn’t require cooking to be edible and has a nice, rich texture that works well in cookies. It’s also naturally sweet, reducing the need for additional sweeteners. One criticism that has been made about many recipes for raw macaroons is that they often include maple syrup, which is technically not a raw food. Those who prefer not to include maple syrup can experiment with other liquid sweeteners or even add fruit purees to their raw macaroons.
The fat often recommended for raw coconut macaroons is coconut oil or coconut butter. Coconut oil is a rich, saturated fat that becomes solid at temperatures below 76° Fahrenheit (25° Celsius). Coconut butter is coconut meat made into a thick, creamy spread. Or one can be used to make raw macaroons. Refrigerator-style macaroons can be made with no other ingredients, while those made in a food dehydrator might also contain nut flour. Other variations include adding other ingredients such as cinnamon, cocoa powder or vanilla extract. Another option is to add chopped nuts or dip the finished cookies in melted chocolate.
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