Since starting the blog, I’ve made quite a few macaroon variations. They’re a very popular dessert option in the raw food world, and everyone has their own variation and preference as far as ingredients go. They all basically have the same ingredients: coconut, almonds, coconut oil, and sweetener of choice. So far I’ve made totally raw, not raw but more convenient, different chocolate, fruity and fun flavor combos. For me, they’re the perfect little dessert when I want a sweet treat, but don’t want to commit to an entire piece of cake or full-sized dessert. (If you hand me a dessert, chances are that I’ll finish it.) I also love them crumbled on top of yogurt, oats, or smothered with a layer of peanut butter.
The original plan was to save the recipes until I get a book deal, but I’ve been thinking a lot about something that I heard the Neely’s (from Food Network) say. They always felt like “saving” their recipes for a second cookbook, but realized that if they didn’t give their heart and soul into the first one, there wouldn’t be a second cookbook. Writing a book has always been one of my long-term goals (along with working for a fitness magazine), but I’m hoping it will be a more health/fitness-related book. So in the meantime, if and when that’s supposed to happen, I’m just going to give my heart and soul into this blog.
Red Velvet Macaroons
Makes about 24 minus however many disappear during the “cooking” process
-2 2/3 C shredded unsweetened coconut (I use the “Let’s Do Organic!” brand and it’s exactly one bag’s worth)
-1/4 C fresh beet juice (this gives the roon a lovely red color, but is optional. Without it, you’ll just have a milk chocolate-flavored macaroon)
-1/3 C cocoa powder (for this batch, I used baking cocoa powder. Raw is more intense, so you’ll need less- 1/4 C should do it)
-1 1/3 C almond meal (I used the ready-to-go stuff from Trader Joe’s, but you can also grind almonds into a meal using the Vitamix or food processor)
-1/4 t cinnamon
-1 t vanilla
-hefty pinch of sea salt
-1/3 C coconut oil
-1 C maple syrup (or a little more depending of the texture of the dough)
1. Mix all of the dry ingredients in a mixer, and then add the beet juice. Mix around until the mixture is a light pink color.
2. Add in the almonds, mix, salt and cinnamon.
3. Next, add the coconut oil and maple syrup, mix well, and then the cocoa powder last.
4. Using a melon ball scooper, scoop onto dehydrator trays or onto a greased cookie sheet. Dehydrate for 36 hours or so, until crispy on the outside and soft on the inside. If you’re using the oven, just put them in there on the lowest setting with the door slightly ajar. If anyone does the oven version, please let me know how long it takes!
Enjoy <3
Hi, I'm Gina. Welcome to The Fitnessista! I love blogging about my adventures as a new mom, military wife and fitness instructor, as well as sharing new workouts and recipes. Check out the About page for more info - thanks for stopping by!
thank you for sharing one of your prized recipes with us. i really, really appreciate it. i can’t wait to make them!
Do you think the oven version would be a lot quicker?
and gracias chica! I have been dying for this recipe for so long! gonna make them this weekend!
I am going to try these bad boys tonight! Thank you do much for sharing the recipe! I love your blog, when you get a book deal I’ll be standing in line to buy one
if you are doing them in the oven, post how they came out. I dont have a dehydrator!
I did them in the dehydrator….they are delish!!!
How long did you have them in for?
I’ve always been very interested and waited very patiently to find out even a variation of your macaroon recipe! And I’m happy to see that yours doesn’t vary far from mine since everyone raves about yours that must mean mine are decently good too
Thanks for sharing!!
Yay!! I am so excited to test these babies out, they look delicious!
I packed away our dehydrator 2 weeks ago in prep for our move next month since I rarely use it in the summer. Now I’m going to have to unpack it.
A roon recipe on my birthday!!!!!!!!! YAY! Gracias!
Its your birthday?! Congrats! Mine was on the 18th. semi- birthday buddies!
Mine was the 19th! Yay.
This is awesome. The recipe, of course, but also the message.
I blogged for two years, decided I wanted out, disappeared for six months…and then launched a new blog (I needed a change, not a departure). One reason I came back is because my mind was exploding with post ideas – I have a word doc with a huge list – but I keep SAVING them. For when I actually have readers? For when my blog is successful? In case I stop coming up with topics to cover? I don’t know, but I *do* know I’m going to stop saving and start writing.
And the outline of an ENTIRE eBook I have drafted? That shall become a blog series.
these sound so good!!
Ahhh these look sooo yummy but I do not have a dehydrator
Can I pay you to make some for me?? hahah Only kidding, but in all seriousness thank you for putting your heart and soul into this blog – it absolutely shows!!
Thanks for sharing, Gina!! I know this is a big one for you, and I’m stoked to try it one day!!
Thanks never had macaroons before. Don’t have dehydrator though but keeping this recipe. Thanks
for sharing and I love your blog.
It’s funny. I never thought I’d be emotional over a roon recipe. I know it’s kind of a big deal for you to be sharing this with us. Thank you!
Your on the right track. You definitely shouldn’t give up on your book/magazine dream, but in the meantime, I agree that you should give it all for your blog. I’ve followed your blog for a couple of years now and I’ve always loved it but it seems in the past year or so that you’ve really dug in and put your whole self into it (that sounds like I’m saying you didn’t put effort before-which I’m not- I couldn’t figure out how else to word it). Anyway, I know A LOT of people read your blog and if you put your heart into it I honestly believe that the right people will see it and know that you deserve a deal. Your not just another person looking for your 15 minutes of fame. Your the real thing that practices what you preach and could really help and inspire others. You already do!
Sorry for the lengthy comment. It’s just you always give us little words of encouragement and I wanted to send some your way. I know your day will come
We’re all cheering for you!
Wow I’m so excited to try this recipe!! And if you do get your book deal–I know we will all be ready to order it off Amazon, macaroon recipes or not
What temp do i put my dehydrator on? I have an Excalibur-9 tray I think like yours. I love your macaroons! Can’t wait to try them.
115
miss you!
xoxo
oh Gina, I’m so excited to make these! ! I’ve been wanting to make them for the past few years since I started reading your blog. Bonus: I just got a dehyrator for Christmas!
Awesome! I am definitely going to try these! Now, if I dont have the beet juice, should I simply omit it or sub with something else? Almond milk, coconut milk?
Thanks for sharing your recipe Gina!!
Ana
you can just skip it, and it should be fine
I’ve been reading your blog daily for years and have been hoping you would some day share this recipe! Thank you so much for spreading the ‘roon love
Yay for your macaroons!! I have been wishing this day would come!
I would buy your cookbook in a heart beat!!!! I’m making these ‘roons ASAP! (:
I believe that our blessings grow when we give joyfully. Thank you for so freely and joyfully giving of your time and talents. I have seen this blog grow into something pretty amazing. I believe that you have a wonderful message and are an ambassador for healthy living. Thank you for your commitment to excellence in your work. You always offer a positive perspective on healthy living in a busy life. Thank you for the recipe. I can’t wait to make them. Each time I make them I will say a prayer for continued blessings for you and your family.
Yum! Thanks for sharing
. Never made macaroons, but that is going to change ASAP
Thank you for sharing!!! I’m printing the recipe in case you change your mind and take this post down. : ) I want the ‘roons!
Thank you so much for sharing this recipe. Am soooo making them this weekend. You have inspired me to be healthier and have bought Sucanat last mth. The package has a Macaroon recipe so I gave them a whirl. And quite tasty. I don’t have a dehydrater and this recipe called for the oven at 325 deg F for 25 min, or until set and lightly golden, rotating cookie sheets between the upper & lower racks. Cool 1 to 2 min. Hope this helps for anyone with just an oven. And FYI I would so purchase a recipe book from you. As I have tried many of your recipes and just love them.
girl… I’m in the process of (desperately) applying for jobs, and publishing is one of the fields I’ve been, ahem, attempting. Please believe if that ever happens and I end up with any kind of pull… I would publish a book by you in a HEARTBEAT. If only so I could read it myself. Selfish, selfish
Best of luck- you deserve it! People whose knowledge is as self-motivated as yours always makes the best books, especially in the self-motivation/help/fitness world.
Oh my gosh please ignore my temp that I posted earlier. NOT CORRECT with this recipe….AT ALL! I just made them and they are completely melted flat. So so sorry! I am sure they’ll still be tasty. But still. My apologies to those who tried that. I will make them again in the oven but at a waaaaaay lower temp.
Thank you so much for sharing this recipe – i have a good feeling… only good things will come from this =)
I had major computer problems and totally missed this post. OMG, I cannot believe you finally posted it. Thank you!!!!! And Thank you to Mia for tweeting a picture. Saturday is the day!!! How many trays does it make? Maybe I can throw in a batch of Rawnola tooo.
I made these in the oven and they turned out great! The lowest temp was 170 and it took 5 hours . They turned out nice and crunchy on the outside. I can’t quit eating them!
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HOLY MOLY. Just made the roons, they are currently in the oven at 200. The “dough” is AMAZING. I didn’t have beet juice, so they are just a chocolate roon, but I almost ate half the bowl. Good god, I’m excited to take those out of the oven. Thank you Gina, your heart and soul sure are delicious
[...] today! Well no, not actually. This recipe was posted a while ago and I never noticed. I was into the archives today (during a particularly boring lecture) and [...]
Even when you do a book, I will buy it!!! To have all the recipes in one place and not have to go online every time is always a great thing…… I have bought several ebooks and printed them out from websites that I frequent for recipes. There are always a few recipes that never make it on the sites. Where do you find the time???
Good luck with all!!!
[...] adapted from Fitnessista’s Red Velvet Macaroons [...]
[...] making Gina’s Red Velvet Macaroons a few months ago, I was inspired to make my own variations. I knew they would be an [...]