Red and Blue Berry Coconut Macaroons

I had leftover berries from my red, white and blue dream cake, so I thought I would make another festive goodie with them.  I love coconut macaroons, and that was the first thing that came to mind so I did not question it.

I had never made raspberry macaroons yet, so I thought little red raspberry macaroons would be perfect for the 4th of July!  For the blue, I thought of making simple blueberry, but then decided that they would be even better if they had a bit of lemon zest and lavender as well.

They turned out delicious!  I even dipped them in raw chocolate to make them even more so.  Perfect for the 4th with their lovely red and blue colors.  Hope you all have a wonderful 4th of July!

Raw Raspberry Macaroons
Makes 12

Macaroons:
3/4 cup raw almond meal*
1/4 cup organic raspberries
a pinch of sea salt
1/4 cup raw coconut nectar
a small chunk of red beet (for color)
2 cups finely shredded unsweetened coconut

Chocolate:
1/4 cup raw cacao powder
1/4 cup raw coconut oil
2 Tbsp raw coconut nectar
a pinch of sea salt

Place almond meal, raspberries, and sea salt in the food processor and process until well combined. Add the nectar and beet and process until the mixture holds together. Add coconut and pulse until the mixture holds together. Form the mixture into 12 balls, and place on a dehydrator sheet. Dehydrate for about 12 hours, or until they are dried, but not so much so that they are not a little chewy in the middle.
To make chocolate, whisk all ingredients together until smooth in a bowl and let sit until it thickens a little (about 15-20 min). Lay out a sheet of foil on a sheet pan. Dip each macaroon into the chocolate and place on the foil. Once all dipped, put in the freezer to set. Once chocolate has hardened, enjoy!

Raw Blueberry Lavender Macaroons
Makes 12

Macaroons:
3/4 cup raw almond meal*
1/4 cup organic blueberries
1 Tbsp organic lemon zest
a pinch of sea salt
1/4 cup raw coconut nectar
1 Tbsp dried lavender flowers
2 cups finely shredded unsweetened coconut

Chocolate:
1/4 cup raw cacao powder
1/4 cup raw coconut oil
2 Tbsp raw coconut nectar
a pinch of sea salt

Place almond meal, berries, lemon zest, and sea salt in the food processor and process until well combined. Add the nectar and process until the mixture holds together. Add lavender and coconut and pulse until the mixture holds together. Form the mixture into 12 balls, and place on a dehydrator sheet. Dehydrate for about 12 hours, or until they are dried, but not so much so that they are not a little chewy in the middle.
To make chocolate, whisk all ingredients together until smooth in a bowl and let sit until it thickens a little (about 15-20 min). Lay out a sheet of foil on a sheet pan. Dip each macaroon into the chocolate and place on the foil. Once all dipped, put in the freezer to set. Once chocolate has hardened, enjoy!

*I used soaked, skinned and dried almonds to make the meal.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

9 Comments
  1. July 3, 2013 at 17:34
    Reply

    So pretty! The lavender addition sounds especially tasty. My favourite dark chocolate is flavoured with lavender :)

    • July 3, 2013 at 22:46
      Reply

      Thanks so much :)! I love lavender with chocolate too!

  2. Ellen Lederman
    July 3, 2013 at 21:51
    Reply

    I actually do have lavender flowers, thanks to you, so this will be up next...once I finish the raspberry balls of yours!<br /><br />Do you eat these macaroons and the raspberry balls straight from the freezer or do you "thaw" them out a bit? I like to get them a little more up to room temp, although then the chocolate starts melting...

    • July 3, 2013 at 22:47
      Reply

      Awesome! They are actually best at room temperature and I store them in the fridge not the freezer.

  3. July 6, 2013 at 13:54
    Reply

    I love your pictures and recipes. I’d like to inform you of a great new website http://www.foodienewz.com. I would like to invite you to come and join us and share your wonderful pictures with us. We are simply foodies and we are not photography snobs, so picture perfection is not important, all we care about is delicious food.

  4. Anonymous
    April 4, 2014 at 03:19
    Reply

    Hi Amy, I've borrowed my Mom in laws Excalibur dehydrator and I'm unsure what temperature to set it at for these macaroons. I searched online but other recipes varied in temperature and time. Can you tell me what temperature I set the dehydrator at for the 10-12 hours? Thank you so much, Shaniqua :)

    • April 4, 2014 at 12:43
      Reply

      115F always with my recipes :)!

    • Anonymous
      April 6, 2014 at 02:38
      Reply

      Thanks lady! They were a hit, will definitely make again :)

    • April 6, 2014 at 22:51
      Reply

      You are so welcome :)! Happy you enjoyed them!

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