Blackberry macaroons that are raw, vegan, paleo, nut-free, sugar-free, grain-free, flourless and healthy. No nut butters; no nuts at all, no seeds, no eggs, no dairy, no cooking or baking; 100% raw. Simple, sweet, fresh and totally refreshing. Only four ingredients!
I saw this Raspberry Macaroon recipe while scrolling through Pinterest and instantly thought of using blackberries, since we have a virtually unlimited supply at the moment.
I mean, blackberries and raspberries are practically the same thing, right? Only one of them is red and the other is black (actually, purple). But black raspberries are a thing too apparently (dang raspberries trying to disguise themselves as blackberries smh), so there goes that distinction.
All berries taste berry good (aha) so spread the love around. You can use blackberries, raspberries, or even black raspberries in this raw macaroon recipe.
The first time I made these, I used only three ingredients: blackberries, shredded coconut and coconut butter. I figured I didn’t need the maple syrup for added sweetness because berries execrate their own natural syrup. And blackberries straight off the vine are very sweet.
I was right. The blackberries were mega-sweet on their own and didn’t need an extra boost of sugar. But most people don’t have fields of fresh blackberries at arm’s reach, so I included a liquid sweetener in the ingredient list for those unfortunate souls using store-bought blackberries.
Plus, liquid sweeteners like honey help the healthy no-bake cookies stick together. Blackberry macaroons are meant to form one uniform cookie – just like ordinary coconut macaroons – and not fall into a squishy mess. This recipe? Totally macaroon-like, if not in taste then in texture.
I love raw dessert recipes that require no cooking. Not only are they so much quicker to make – this one especially is mega-simple – but all the antioxidants and nutrients in whatever I’m cooking (or not cooking to be literal) stay intact. That’s why these raw blackberry macaroons are antioxidant powerballs (referencing this).
Healthy. Delicious. Natural. Simple. Only four ingredients. How many more reasons do you need to make this, woman?! Maybe another picture would help convince you?
Even down here where blackberry bushes grow rampant, the ones they sell in the stores just aren’t the same as picking them yourself. They have to snag the berries when they’re not quite ripe so they don’t go bad before they can be sold. Now imagine when fruit is picked and shipped across the world… it has to be plucked super prematurely.
It not only affects the nutrient levels but the taste as well. In the case of blackberries (and raspberries and blueberries and strawberries and most berries) it takes away the natural sugar-sweet flavor and leaves the berries with a bitter, sour or tart bite.
Try to get local blackberries if you can. Look in the freezer section if it’s off-season; when berries are frozen, the delicate antioxidants are preserved. And fruit is typically frozen at its peak ripeness as well, for maximum taste and nutrient/antioxidant-value.
Blackberry coconut macaroons have been my jam this summer. With free access to so many wild blackberries I feel obligated to do something with them. I’ve been cranking out the blackberry desserts: blackberry ice cream, blackberry jam, blackberry bread, and these blackberry macaroons (which are by far the simplest recipe and get made the most often). Who doesn’t like free food, right?
Especially free fresh, delicious, juicy vine-ripened berries that also happen to be super healthy, pesticide-free, extremely sweet and undeniably delicious?
Did I go a little overboard? Maybe. But seriously – wild blackberries are the best.
Speaking of freezers, that’s where these beauties reside. I make a hunormous (huge + enormous) batch of blackberry macaroon batter and stick the cookies in the freezer. Just like frozen fruit, the raw dessert will stay perfectly preserved and hold onto their valuable antioxidant nutrients.
Snagging the pretty purple cookies from the freezer is fun – I turn my freezer’s temperature down so the cookies don’t get too hard, but you can always thaw them before consuming – but I also store them in the fridge if I know we’ll be eating them soon.
In the refrigerator, the raw blackberry macaroons are cool and softer. And they don’t need to be thawed – a plus for any kiddos looking to snag a purple cookie straight from fridge and gobble it up before you can stop them. Frozen macaroons will stay good in the fridge for probably a week, maybe two; keep them in the freezer for much longer and thaw them whenever.
No-bake cookies make the perfect raw dessert and are packed with natural sweetness from the blackberries without being overly sugary. They’re a low GI dessert that won’t spike your blood sugar levels. 🙂 Blackberries are known to be low-carb and great for anyone limiting sugar intake. Go raw blackberry cookies.
The original recipe lists five ingredients (shredded coconut, raspberries, coconut butter, maple syrup, ground vanilla beans) and an optional addition of chocolate chips. All I had on hand at the time were blackberries, shredded coconut and coconut butter – so, I went with it. They tasted great. Maple syrup is like my liquid life juice though and I’d seriously never turn it down. Not to mention sticky natural sweeteners help these blackberry cookies hold together.
I got around to making these raw macaroons with chocolate chips as well (homemade and dairy-free + sugar-free of course) and how many different ways are there to say fabulous?
Fruit + chocolate = perfection.
Fruit + chocolate + maple syrup = heaven.
Fondue is a high-class dessert fawned over and admired by all people alike (prestigious is the word that came to mind, but I’m not sure that it fits exactly). Fruit and chocolate just go together, what can I say.
I absolutely LOVE dipping these frozen cookies in melted chocolate when they’re cold straight from the freezer. The chocolate hardens almost instantly. And the fruity taste from the sweet blackberry macaroon cookies melds smoothly with the heady, rich chocolate. Such a perfect combo. Melt some coconut oil or cocoa butter, add cacao powder and a sweetener (Grade B maple syrup is the BEST) and there you have an easy chocolate syrup. Stress-free and healthy.
Go make that chocolate sauce and dip your blackberry macaroons in it. Hallelujah.
What exactly is a macaroon?
Definition: “a drop cookie made from egg whites, sugar, ground almonds or coconut and sometimes a little flour”.
These particular macaroons might be egg-free, sugar-free, nut-free and flourless but hey, they have coconut. You can even add chopped almonds if you want (me gusta nuts). And you can definitely drop the cookie. See? Raw blackberry coconut macaroons are totally macaroons. Healthy macaroons.
These naturally purple cookies are very pretty, and dye-free too. Definitely kid-friendly; they like both the vibrant natural color and the sweet taste. Nice way to sneak some antioxidants into your kid’s diet 😉 Not that mega-sweet wild blackberries need to be disguised as dessert.
I’m clinging onto the last shred summer with this recipe. Blackberry season is just about over and fall is sweeping in, but I managed one last harvest from the blackberries bushes near our house. There are fields and fields of wild blackberries – vine-ripened and great tasting – and the supply is virtually limitless.
Sighs. Hopefully the berries I’ve frozen this summer will last through the cold seasons so I can make these blackberry coconut macaroons through the winter, when memories of sunny days spent sprawled between bushes adorned with juicy blackberries is a distant memory…
Use a cookie scoop (like the original recipe) to get globe-shaped balls. Spherical, ball-shaped cookies. Blackberry balls. Or use your hands and flatten out the macaroons like I did (+1 you get to lick your fingers afterward 😉 ) to give your macaroons a more cookie-like shape.
The original recipe used a food processor to combine the ingredients. I’ll be honest; a food processor probably would have been easier, but I used a blender. It worked fine but I did have to scrap the sides down a couple times to get everything to come together. If you’re adding chocolate chips to the batter or anything you want chunky in the final macaroon, fold into the batter AFTER it’s blended.
Forming the blackberry macaroon batter into cookie shapes was supa easy and the batter didn’t stick to my fingers at all.What are you still reading for? Scroll down to see the delicious, juicy, raw, healthy, paleo and vegan blackberry macaroon recipe!
- 1 cup blackberries
- 1 cup shredded coconut
- ¼ cup coconut butter (or coconut oil)
- 2 tbs honey (or maple syrup)
- Optional add-ins: chocolate chips, dried fruit, seeds (flax, chia, hemp), chopped nuts (almonds, cashews, pecans, hazelnuts, walnuts), fresh fruit juice (like orange juice - flavors might clash or meld together, experiment!), melted chocolate to dip in, vanilla extract, etc.
- Combine all ingredients in a food processor or blender.
- Drop a spoonful of batter onto parchment paper, a plate or a silicone baking mat. Shape into balls or flatten out like cookies.
- Place in the fridge or freezer. If frozen, let thaw before eating.
- These will stay good for a long time, especially if frozen.
You can sub coconut oil for the coconut butter, but the blackberry macaroons won’t be as thick/buttery tasting. And they will melt faster. But still good!
Too many liquidy add-ins (like chopped fruit) might make your macaroons too watery or not hold together as well. If you're wanting to add a bunch of extras, add more coconut butter/oil to compensate.
Store in the fridge or freezer. These blackberry macaroons will melt if left at room temperature for too long, esp. during the summer.
Mine stay good for a few weeks. They freeze nicely.
Simple recipe for blackberry macaroons, eh? Now go make some healthy raw coconut cookies! I just have one question before you diving into the no-bake preparation…
Did you know black raspberries existed?
Inspired by these Paleo and Vegan Raspberry Macaroons.