Lavender Macaroons


Raw. Vegan. Not Gross.

Published by Flatiron Books

I have made thousands of these lavender macaroons, but I still get such a thrill when I press the button to grind the lavender in my coffee grinder. A soothing spa-like aroma fills the kitchen. The coconut, lavender, and almond blend so beautifully to make perfect little mounds that are crispy on the outside and moist on the inside.

Makes6 servings



Total Timeunder 4 hours


  • 3 cups shredded coconut
  • 1 cup almond flour
  • 2 teaspoons culinary Lavender, ground extra fine in a coffee grinder
  • 1/2 teaspoon coarse sea salt
  • 1 cup maple syrup
  • 1/3 cup coconut oil
  • 1 tablespoon vanilla extract


  1. In a large bowl, combine the coconut, almond flour, lavender, and salt.

  2. In a smaller bowl, combine the maple syrup, coconut oil, and vanilla.

  3. Add the wet ingredients to the dry mixture and stir until combined.

  4. Take 2 to 3 tablespoons of the mixture, loosely roll into a ball, and place on a teflex sheet or a baking sheet lined with parchment paper.

  5. Dehydrate overnight or bake in the oven at 200°F for 1 to 2 hours, until they are crispy on the outside but still moist on the inside.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password