Blueberry macaroons recipe


  • Yield: 24 macaroons


  • ⅔ cup blueberries
  • 3 tablespoons banana flakes or ½ ripe banana
  • ⅓ cup pure water (a little less if using fresh banana)
  • 2½ cups coconut flakes, macaroon-cut
  • ⅓ cup Brazil nuts, chopped fine
  • 5 tablespoons sun-dried cane juice crystals or coconut sugar
  • 1 tablespoon lucuma powder
  • 1 teaspoon maca powder
  • Few pinches of sea salt
  • 1 teaspoon lemon juice
How to Make It
  1. Blend blueberries, banana, and water in a high-power blender to make a fruit syrup.
  2. Mix all remaining ingredients with the fruit syrup in a large bowl.
  3. Use a tablespoon or use a small ice cream scoop to make macaroons by compacting the mixture in the scoop and releasing.
  4. Place the macaroons on a dehydrator sheet, and dehydrate at 145° for the first 2 hours, then reduce the temperature to 115° and dehydrate for 8 more hours or overnight until the desired texture is achieved. I like them a little chewy. Store in an airtight container.

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