100% Whole Grain Raspberry Coconut Oat Macaroons (gluten free option)

These healthier raspberry coconut oat macaroons are super simple to put together and couldn’t be any more delicious! They’re also 100% whole grain, gluten-free, vegan and dairy-free.

These were my first macaroons ever. I had never had one before these and I can’t imagine trying any other recipe just because these are so good. I never had interest in making macaroons until Lauren posted these. Go look at them. How could you not want to make them?!

100% Whole Grain Raspberry Coconut Oat Macaroons (gluten-free, vegan options)

The first time, I made them with frozen raspberries, but I stupidly thawed them first. Don’t be like me. If you used frozen, take them out of the freezer only once you’re ready to fold them in. Melty soggy raspberries resulted in some ugly little cookies.

A few weeks later, I found raspberries for .89 a box. I thought it had to be a mistake, but it wasn’t. I was elated. Fresh raspberries! I bought the remaining six containers, ate them for a few days, but then realized I couldn’t finish them off. So I “had” to bake with them. And so I made these again and they are indeed much prettier with fresh raspberries. But if I weren’t taking pictures, I’d definitely use the frozen ones. Baking with fresh raspberries is kind of painful for me. They’re just so delicious and delicate… and yeah, expensive.

100% Whole Grain Raspberry Coconut Oat Macaroons (gluten-free, vegan options)

Another thing is that we don’t have the same type of coconut over here. We have these really dry flake things, but they still work to make coconut butter. I used my American coconut the first time, and German the second time. They came out the same. I also reduced the maple syrup the second time, and while I didn’t miss the sweetness, they seemed a bit more crumbly. But I can definitely live with crumbly! It’s so expensive that I definitely like cutting down when possible.

100% Whole Grain Raspberry Coconut Oat Macaroons (gluten-free, dairy-free, vegan options)

Coconut butter is also super expensive, but not if you make it on your own and you can find instructions for that in the directions.

You know, Mr. Texanerin is super picky when it comes to sweets. He would simply rather eat vegetables so something has to be really, really good for him to consider it even “okay.” He devoured these. He had no idea that they were healthified. Really. You have to make these.

Oh, and if you use non-contaminated gluten-free oats, these are gluten free. Just throwing that in there if that’s an issue for you. I feel silly calling these whole grain because it gives you the image that there’s some flour in there, but it’s just oats. And oats are whole grain. Hence the whole grain in the title. :)

100% Whole Grain Raspberry Coconut Oat Macaroons (gluten-free, vegan)

  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 1 cup

Ingredients

  • 2 2/3 cup (8 ounces / 225 grams) full fat shredded unsweetened coconut or 1 cup of coconut butter (NOT coconut oil!)
  • 1 cup unsweetened shredded coconut
  • 1 cup (92 grams) rolled oats (use gluten-free oats, if necessary)
  • 1/2 - 3/4 cup (118ml - 177ml) pure maple syrup
  • 1 tablespoon + 1 teaspoon vanilla bean paste or vanilla extract
  • 1/2 teaspoon almond or coconut extract
  • 1/4 teaspoon salt
  • 1 cup (6 ounces / 170 grams) fresh raspberries, very lightly mashed

Directions

  1. Preheat your oven to 300°F / 150°C. Line a cookie sheet with a Silpat or a piece of parchment paper.
  2. In a food processor, process the 2 2/3 cups shredded coconut for about 5 - 10 minutes. At first it'll be hard to believe that this will form a smooth butter, but it will. Just continue processing it until it's very smooth and buttery. This yields about 1 cup of coconut butter.
  3. Combine the coconut butter and all of the remaining ingredients, except for the raspberries, in a large bowl and stir, only until combined. Fold in the very lightly mashed raspberries, but be careful as you want the raspberries to stay somewhat whole.
  4. Form about 32 little balls of dough using an ice cream scoop or a medium cookie dough scooper. Place on the Silpat / parchment paper, leaving just a little bit of space, about 1 centimeter, between the balls. Bake for about 20 - 25 minutes, or until the macaroon bottoms have browned a little. When you take them out of the oven, they'll be very soft.
  5. Let them cool on the cookie sheet, about 30 minutes, or until they're firm and cool.

Raspberry Coconut-Oat Macaroons from Healthy Food For Living

Recipe by  | www.texanerin.com

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22 comments on “100% Whole Grain Raspberry Coconut Oat Macaroons (gluten free option)” — Add one!

  • Krista says
    December 1, 2013 @ 8:51 pm

    Hello, I stumbled upon your site while looking for a Christmas cookie recipe that wasn’t full of butter and processed sugar. These macaroons sound very interesting and look delicious. I have nevere made a macaroon or baked with coconut before so I am a little apprehensive but excited to try these out for my cookie exchange. I didn’t know you could get reduced fat shredded coconut but it looks like my grocery store (Wegmans, similar to Trader Joe’s) only carries regular, organic shredded coconut, unsweetened. Did you use the full fat variety for both the butter and the shredded when you mentioned you used “the regular stuff”? Just thought I would double check. I look forward to making these, something different to try this Christmas :)

    Reply
    • Erin replies to Krista
      December 1, 2013 @ 8:54 pm

      Hi, Krista! Yes, I only use full-fat coconut products. I don’t have access to anything else! And for the coconut butter, I used the type that’s just ground up meat of coconut (not coconut oil, which is just the fat from the meat!) I hope that helps. Good luck with the cookies and I hope your friends will like them! :D

      Reply
  • Holly @ EatGreatBEGreat says
    July 2, 2013 @ 2:25 pm

    Mmmm…these sound wonderful! I’m such a huge fan of raspberries!

    Reply
  • Erin says
    July 29, 2012 @ 8:25 am

    Anne – I hope you enjoy them if you do! :)

    Reply
  • Les Quatre Saisons says
    July 28, 2012 @ 7:07 pm

    Yummy, yummy, yummy I need to make this for my tummy!

    /Anne

    Reply
  • Erin says
    July 13, 2012 @ 1:09 pm

    JulieD – Thanks! These definitely aren't dry but they aren't anywhere near gooey. Gooey is normally my thing, but I guess gooey macaroons would just kind of be gross. I hope your sister likes it here in Germany! If she ever has any baking problems with German ingredients, you now know where to send her. :)

    Reply
  • JulieD says
    July 13, 2012 @ 9:52 am

    These are the best looking macaroons I have ever seen, seriously. They usually look so dry…these look amazing! I love that you have raspberry in them too!

    BTW, my sister lives in Germany too!

    Reply
  • Erin says
    July 11, 2012 @ 10:37 pm

    Claire – Thanks!

    Sarah – You gotta try them! I wasn't sure I'd like them because of the coconut but it just made them irresistible.

    Reply
  • Baking Serendipity says
    July 11, 2012 @ 10:26 pm

    These would be my first macaroons too, and I definitely have to make them! I love the coconut and raspberry pairing :)

    Reply
  • claire @ the realistic nutritionist says
    July 11, 2012 @ 5:53 pm

    I love these! So pretty and light!

    Reply
  • Erin says
    July 11, 2012 @ 9:23 am

    Ali – Thanks! And I know, I feel like I'm killing something beautiful when I fold fresh raspberries isn't some batter / dough.

    Katrina – Thanks!

    Chung-Ah – Haha, oaty goodness… :)

    Reply
  • Chung-Ah | Damn Delicious says
    July 11, 2012 @ 8:52 am

    Just look at that oaty goodness! Yum!

    Reply
  • Katrina @ Warm Vanilla Sugar says
    July 11, 2012 @ 2:08 am

    These sound sooo delicious!

    Reply
  • Ali @ Gimme Some Oven says
    July 10, 2012 @ 11:51 pm

    These look absolutely delicious!! And I hear you on being reluctant to bake with fresh raspberries — they are such a treat! But frozen or fresh…these look amazing! :)

    Reply
  • Erin says
    July 10, 2012 @ 11:23 pm

    Heidi – Haha. When you make stuff for your family, do you care if it's pretty? I only care if it's for people other than my family. I guess that's kind of terrible. Strangers on the internet? Pretty. A friend's friend's cousins? Pretty. Mother and father? Eh. I hope you can try these out! Lauren did a really nice job with this recipe. :)

    Miryam – Yeah, show them how it's done! Make them, make them!

    Jen – Thank you! If I can make these not be a little ugly, so can you. I have no talent at making things pretty. Seriously. Thanks for stopping by. :)

    Reply
  • Jen @ Jens Favorite Cookies says
    July 10, 2012 @ 5:11 pm

    These are beautiful! And they look delicious! My macaroons always turn out a little ugly.

    Reply
  • eatgood4life.blogspot.com says
    July 10, 2012 @ 4:33 am

    Ok then, now that I am in TN I am going to Walmart to get them :-) I might even make them here!!

    Reply
  • Heidi @ Food Doodles says
    July 9, 2012 @ 11:32 pm

    Yummy :) I've been wanting to try these too so I appreciate your notes(mostly so I can avoid "ugly little cookies", LOL) My inlaws raspberries are starting to ripen – exciting! :D

    Reply
  • Erin says
    July 9, 2012 @ 10:16 pm

    Rafael – Thanks!

    Miryam – They have unsweetened coconut at Wal-mart. Or at least they did a few years ago when I bought it! And remember you can use the frozen, non-thawed ones if you don't want to take pictures. But I imagine you probably do. :)

    Reply
  • eatgood4life.blogspot.com says
    July 9, 2012 @ 4:56 pm

    No way, I have had this on my to do baking list! Your look awesome. I will have to look and get the coconut because most of the options for coconut are the sweetened kind and for sure I will use fresh raspberries, thanks for the advice because I would have probably made the same mistake you did :-)

    Reply
  • Rafael Moss says
    July 9, 2012 @ 2:14 pm

    Such a wonderful post. Thanks a lot for this nice recipe's. keep posting this kind of data.For more recipes try this
    Best Recipe Cookbook

    Reply

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