Raw macaroon sandwiches

In the spirit of easy, no-bake summer treats, this raw macaroon recipe is made simply by dehydrating a mixture of dried coconut, dates, agave nectar and coconut butter, along with whatever flavourings you prefer. Here, I made use of my husband’s favourite spiced tea and some vanilla powder to create light and chewy vanilla-spice macaroons.They’re pretty amazing on their own, but why not kick it up a notch? It’s just a matter of blending a few key ingredients into a smooth cacao cream, then sandwiching it between two macaroons and, voilà, you’re in raw dessert heaven.

Raw Vegan Macaroon Sandwiches | A Dash of Compassion

Can you tell I’m still dreaming about sandwich cookies?

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Raw vanilla-spice macaroons

Yield: 6 sandwiches


For the macaroons:

    • 2 cups unsweetened coconut flakes
    • 2 tsp ground spiced tea (I used 2 bags of bengal spice)
    • 1/2 tsp vanilla bean powder
    • 1/8 tsp sea salt
    • 4 dates, chopped
    • 1/4 cup raw agave nectar
    • 2 tbsp coconut butter, softened
    • 2 tbsp water

For the cacao cream filling:

  • 1/3 cup raw cashews, soaked for at least one hour
  • 1/4 cup coconut butter, softened
  • 3 tbsp raw agave nectar
  • 1/2 tbsp cacao powder
  • 1/4 tsp vanilla bean powder
  • 1/4 tsp ground cinnamon
  • pinch of sea salt


For the cookies:

    1. In a food processor, process the coconut flakes, ground tea, vanilla bean powder and salt until combined.
    2. Add the remaining ingredients and process for a minute or two until well combined. The mixture should stick together when pressed between two fingers. If it seems too dry, add more water.
    3. Using a cookie scoop or tablespoon, scoop the dough onto a dehydrator tray and gently flatten with the bottom of a glass (you should get 12 small cookies). Dehydrate the macaroons at 105 degrees for about 6 hours or until desired texture is achieved. They should be crisp on the outside but still chewy on the inside.
    4. Spread a small amount of the filling (recipe below) on half of the cookies and press another plain cookie on top to form a macaroon cookie sandwich.

For the cacao cream filling:

  1. Blend all ingredients in a high-speed blender until smooth.




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