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Chocolate vegan macaroons

BT Toronto | posted Tuesday, Aug 13th, 2013

Chocolate vegan macaroons


  • 3 cups of shredded coconut
  • 1 cup of raw cacao
  • 1 tsp lucuma powder
  • 1 tsp sea salt
  • 1.5 tbsp of maca root powder
  • 3/4 cup of raw honey
  • 1/4 cup of coconut oil


  1. In large bowl mix all ingredients with a spatula.  Create “igloo” shape using an ice cream scoop or rounded tablespoon. Dehydrate until desired texture is reached, anywhere from 5 to 14 hours!

*Oven option: set oven on lowest heat setting, line baking sheet with parchment and spread macaroons evenly.  “Bake” for an hour, with the oven door propped open (I used the thin end of my rolling pin to hold the door slightly ajar). 

Adapted from Cyrstal Bruneau’s recipe, owner of Hacienda Del Sol, a beautiful rustic retreat center located on the remote Guanacaste Peninsula of Costa Rica.  And my new soon to be home. 

Courtesy Meg Pearson,

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