A no bake recipe with lovely pink hue, these strawberry macaroons make for a fun recipe! Sweet and tart, loaded with healthy ingredients, these would be perfect for a healthy Easter treat!
Sweet tart Paleo strawberry macaroons are raw, nut free, vegan, and easily keto too!!
This post is part of May 2013 Go Ahead Honey It’s Gluten Free over at Shirley’s GFE! Come visit to see all the recipes under the theme” “When You’re Grain Free and Feeling Like a Nut, But Don’t Eat Tree Nuts or Peanuts”
Many months ago, I was given the opportunity to sample two of Hail Merry’s newest additions to the family. One of the flavors was strawberry and it really knocked my socks off. Problem is, I have yet to see them in our stores!!
Like any self respecting food blogger…I set about making my own version.
Since I already created the chocolate macaroon version, I knew this would be an easy adaptation.
What I did different this time was NOT using all the ingredients included in Hail Merry’s. Theirs included almond flour and almond butter…both of which are not OK for my son.
It was an experiment, and it worked…..REALLY WELL!
With healthy fats and minimal sweeteners, these are a treat you can feel good about. A magical sweet/tart flavor combo that will have your taste buds singing!
And lets not miss that these take under 10 minutes to make….a perfect treat for a busy person!
I have several copycat recipes for raw tarts and macaroons, see them here:
I see these being a great addition to the end of an Easter feast! With their sweet pink hue, they will brighten any spring time festivity!
Paleo Strawberry Macaroons Recipe:
Raw Paleo Strawberry Macaroons - Hail Merry Knock-Off
- 2 cups unsweetened grated coconut
- 1/2 cup coconut oil
- 1 bag freeze dried strawberries or raspberries, 1.2 ounces, I use Trader Joes brand
- 3 tablespoons maple syrup honey, orcoconut nectar, to taste. For a keto verion, use something like Surkin or Lankanto Syrup.
- 1/2 teaspoon vanilla extract plus an added vanilla bean scraped (optional)
- 1/8 teaspoon sea salt
Place all ingredients into the bowl of a food processor. I used my 14 cup Cuisinart that I LOVE.
Process the ingredients for 2-3 minutes until the shredded coconut beings to break down. Depending on how textured you like it, as long as the ingredients are well incorporated, the will hold together well.
Drop the batter, about 2-3 teaspoons worth onto a lined cookie sheet. I used my small cookie scoop.
Place in the fridge or freezer to harden for 10-20 minutes.
Store in an airtight container in the fridge or freezer.
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