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Strawberry Coconut-Maroon (raw, vegan, GF)

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These Strawberry Coconut-Maroon cookies came out delicious!  The fresh strawberries really have a bright presence in the cookies.  I decided to make up some Cashew Vanilla Frosting to dab on the top of them.  Bob was drooling over these.  He is my number one taste tester.  It was his idea to add the lemon juice.  A good rule of thumb, if you ever find your recipe a tad bit to sweet, add lemon juice to balance it out.  It doesn’t take much, just enough to take the edge off.  I used coconut flour in this recipe.  Wholefoods sells this but you can easily make your own by grinding coconut flakes in your food processor.


  • 2 1/2 cups dried coconut flakes, unsweetened
  • 2 cups strawberries, fresh & organic
  • 1/2 cup coconut flour
  • 1/4 cup raw cold pressed coconut oil
  • 1/4 cup maple syrup (not considered raw)
  • 1/4 cup raw agave nectar
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt


  1. In the food processor combine; coconut flakes, coconut flour, mix till combined.
  2. Add coconut oil, maple syrup, agave, lemon juice, vanilla and salt.  Mix till combined.
  3. Add in strawberries till gently blended.
  4. Roll 1 Tbsp mounds in your hand and flatten to a cookie shape, place on dehydrator screens. Dehydrate for 1 hour at 145, then for 12 to 20 hours (depends on how moist you want your centers).  The strawberry macaroons should be refrigerated in an airtight container.

How to Select Strawberries

  • Strawberries only keep for a few days after being purchased, and they should be consumed within one to two days.
  • You should choose strawberries that are firm, plump, deeply red and shiny, with their green caps attached. Unripe strawberries should not be purchased, since they do not ripen further!
  • Be aware that several growers tend to produce larger strawberries, filling them with water (since they’re easier to sell and provide a higher economic margin): you should choose medium-sized berries since they generally contain less water and have a better flavor.
  • When you buy packaged strawberries, avoid those packaged too tightly since this usually means they have been crushed and are much more perishable.
  • The best season for strawberries is around spring-summer, although they are available year-round. You should try to eat more of them during summer, and eat less during out-of-season months.
  • If you intend to give strawberries to your children for their high nutritional content, you should be aware that the important anthocyanins tend to be destroyed when foods are processed or packaged: you should purchase fresh strawberries, wash them and puree them (removing their green caps beforehand); this will help them retain their full nutritional properties.

How to Store Strawberries

  • Spoiled strawberries should be removed before storage, or they will contaminate the rest of the berries
  • Strawberries are very perishable, and should be handled with care: freezing them is usually a good method for long-term storage. You should gently wash them, to remove any traces of dirt or toxic substances such as fertilizers. Keep their green caps on: removing them tends to damage the strawberries and shorten their lifespan.
  • You should also remove all crushed berries to avoid them contaminating the healthy ones.
  • If you follow these instructions, strawberries can be kept frozen for up to a year; here’s a handy trick: if you spray them with lemon juice, they will retain their beautiful deep red color, and will also preserve for longer spans due to the antioxidant effect of vitamin C.
  • Strawberries can be also stored for a few days in your fridge: you should spread them on a plate and cover them with plastic wrap, still taking care to remove the crushed berries and washing them beforehand.
  • If you intend to store them in the fridge, try to do so as soon as possible, since strawberries exposed to sunlight and high temperatures tend to spoil sooner.

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2 thoughts on “Strawberry Coconut-Maroon (raw, vegan, GF)

  1. Myranda e. says:

    I’m making these tonight along with the empanadas and having one of each with warm pumpkin seed milk chocolate to keep me cozy, I’ll keep you posted!

    • amie-sue says:

      Oh Myranda, that sounds cozy and delightful! I so love this time of year. :) I hope you enjoy the recipes. Many blessings, amie sue

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