My macaroon mixture is too runny; how can I fix it?

If your mixture is too runny, add extra shredded coconut and continue mixing until it reaches a consistency that can stick together and form a dough.

How should I store these raw macaroons?

After forming, set the macaroons on a covered plate and chill them in the fridge before serving to firm them up. Keep them refrigerated for optimal texture.

Can I make these macaroons ahead of time?

Yes, these raw macaroons are perfect for making ahead. Prepare them, roll them, and store them chilled in the fridge until you are ready to serve.

What if my mixture is too solid and not sticky enough?

If your mixture is too solid and lacks stickiness, you can add more liquid sweetener, such as coconut nectar, and/or additional softened coconut butter to achieve the right consistency.

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Raw Vanilla, Matcha and Coconut Macaroons
[Vegan, Gluten-Free]

SH By: Shannon Hickman

Author Bio

Shannon Hickman is a designer, photographer, animal activist and a lover of all kinds of vegan... Read More

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A plate of raw vanilla, matcha, and coconut macaroons, some rolled in extra shredded coconut, ready to be chilled.

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Discover more recipes with these ingredients

Raw Vanilla, Matcha and Coconut Macaroons [Vegan, Gluten-Free]

This is a no-bake and technically raw recipe, full of natural sweeteners, and nut-free (as long as you can still have coconut). The macaroons (or you can call them truffles) have a pleasant and sweet green tea flavor with shredded coconut and just a hint of vanilla.

Ingredients You Need for Raw Vanilla, Matcha and Coconut Macaroons [Vegan, Gluten-Free]

4 Medjool dates, pitted and soaked
2 tbsp. coconut butter
1-2 tsp. matcha powder
1 tbsp. lucuma powder/coconut nectar and more to taste
1 tsp vanilla extract
2 tbsp. shredded coconut
pinch of Salt

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How to Prepare Raw Vanilla, Matcha and Coconut Macaroons [Vegan, Gluten-Free]

Drain the soaked dates and place them into a blender or food processor with the softened coconut butter. Slowly add the vanilla and the sweetener of your choice (I used both lucuma powder and coconut nectar, but you can also add more dates instead). Add in the salt and shredded coconut and keep mixing until a thicker "dough" forms.
You want the mixture to be able to stick together and not be too runny, and if it is add extra shredded coconut. If your mixture is too solid and not sticky, add more liquid sweetener and/or coconut butter.
When you get the right consistency, roll the dough into a ball to form a macaroon. If you'd like, roll the ball into some more shredded coconut. Set the macaroons on a covered plate to chill in the fridge before serving.