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Coconut macaroons with a twist.

Our Raspberry Coconut Macaroons are gluten-free, refined sugar-free and suitable for vegans, but they're anything but boring; they’re sweet, moreish and indulgent. Just try not to eat the whole batch in one go!

Serves8-10 Macaroons
Makes In20 Mins
Dietary[[ve]] [[g]]


Ground Almonds
60gDesiccated Coconut (Plus Extra for Sprinkling)
60gCashew Butter
2 tbspCoconut Oil
1 tbspFreeze-Dried Raspberry Pieces
2 tbspHoney (or Agave Syrup for Vegans)
2 tbspWater
Pinch of Salt
60gDark Chocolate


  • Pre-heat the oven to 150 degrees Celsius.
  • Put the coconut oil into a bowl and place into the oven for 3-4 minutes to melt.
  • Combine the ground almonds, desiccated coconut and freeze-dried raspberry pieces in a bowl.
  • Add the cashew butter, melted coconut oil, honey (or syrup), water and pinch of salt. Stir well until fully combined.
  • Line a baking tray with baking paper, then form the macaroon mixture into balls using your hands. Place them onto the baking tray. You should make 8-10 macaroons.
  • Place into the oven and bake for 10 minutes.
  • Leave to cool completely.
  • To make the chocolate drizzle, simply add the dark chocolate to a saucepan over a low heat and let it melt slowly.
  • Once the macaroons are cooled, drizzle the melted chocolate over the top and sprinkle a little more desiccated coconut on the top.
  • Keep in an air-tight container and consume within 3 days.