These coconut macaroons play on a simple, effective contrast: the sweet softness of coconut on one side, the liveliness of blackberries and lemon on the other. Everything is mixed in a single bowl, then small balls spend a few hours in the dehydrator, where they form a thin, barely crisp skin. The centre stays tender and fragrant. A lovely way to turn a punnet of late-summer blackberries into a snack that disappears very quickly.
Raw coconut macaroons with blackberries and lemon
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Ingredients
- 190 g unsweetened desiccated coconut
- 60 g almond flour
- 60 ml coconut oil, gently melted
- 125 ml runny honey
- 80 g blackberries, crushed with a fork
- 1 tablespoon lemon juice
- 2 drops food-grade lemon essential oil (optional)
- the zest of 1 unwaxed lemon
- 1 pinch of sea salt (or the equivalent of 1 tablespoon - 15 ml - of seawater)
Method
- In a large bowl, mix all the ingredients until you have an even, deep purple dough.
- Using a small ice cream scoop, shape into balls and place them on a dehydrator tray.
- Dehydrate for about 4 hours at 41 °C: the surface should feel dry to the touch, while the centre stays soft.
- Leave to cool, then store the macaroons in the fridge in a closed container.
Tip
No dehydrator? Serve them as they are, well chilled, like fresh truffles: the texture is softer and they keep for three days in the fridge. Crush the blackberries roughly rather than to a purée, and you will keep pretty purple marbling in the dough.
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FAQ: your questions about raw coconut and blackberry macaroons
How do you make coconut macaroons without condensed milk?
Condensed milk mainly acts as a sweet binder: a liquid sweetener such as honey, combined with a little melted coconut oil and some almond flour, plays exactly the same role. Mix everything with the desiccated coconut until the dough holds together, shape into balls and let them set in the dehydrator or simply in the fridge. That is the principle of this recipe, which adds blackberries and lemon for freshness.
How can you use blackberries?
Fresh, they can be eaten as they are, crushed into a dough like the one for these macaroons, blended into a smoothie or spooned over a chia pudding. Their juice gives preparations a lovely colour, so bear that in mind before mixing them into a pale base. Blackberries also freeze very well spread out on a tray and then kept in a bag, so you can enjoy them out of season.
What quick no-bake dessert can I make?
Bites made from coconut or nuts and dried fruit take ten minutes, as do avocado mousses, chia puddings or cashew creams blended with fruit. These macaroons are one of them: the mixture takes five minutes, and you can serve them without drying, like fresh truffles, after a spell in the fridge.
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