banana lemon macaroons

I had a wee bit of a sweet tooth the other night and decided to make these yummy macaroons. 

This recipe is adapted from a recipe by raw food chef Ani Phyo. I absolutely love her recipes and this is certainly one worth trying.

While I am not a raw foodist by any means, I have been trying to consciously increase my raw food consumption the last few months. I would highly recommend you do this too! Raw fruits, veggies, nuts and seeds are loaded with amazing vitamins, minerals and enzymes that promote that glow-from-the-inside-out kind of beauty. 

of course in the winter months this can be a bit more difficult depending on your climate and location, but it is possible. One of the most important philosophies of being a raw foodist, is that your food is never heated above 104-118 degrees (depending on who you talk to) leaving food in it's most natural and alive state.

With that being said, these macaroons aren't exactly considered "raw" because of the changes I made to the original recipe. I don't have a dehydrator, although it is on my wish list of things to get when I move home for the summer. Instead I put these in the oven at a very low temperature as well as used a couple different ingredients based on what I had in my kitchen.

Here is my adaptation of Ani's fruit macaroons....

Banana Lemon Macaroons (adapted from Ani Phyo: Ani's Raw Food Essentials


  • 1 1/2 cups sliced ripe bananas
  • 3 tbsp maple syrup (OR agave)
  • 2 tbsp alcohol-free vanilla extract
  • 1/2 cup almond meal
  • 2 cups dried, shredded coconut
  • Zest + juice of one lemon


  1. Preheat oven to 225 degrees.
  2. While you can purchase almond meal, I don't usually keep it on hand. instead add your 1/2 cup of almonds to a food processor + pulse until it becomes a flour like consistency. Remove from processor and set aside.
  3. Place the fruit, maple syrup/agave nectar and vanilla in the food processor. Process into a puree.
  4. Add the almond meal and coconut pulsing to combine the mixture well.
  5. Scoop your mixture onto a baking sheet. It should make about 16-20 macaroons, depending on the size. Bake for about 1.5 hours or until it reaches your desired consistency. Yes, this means some taste testing

I loved these! Please feel free to use your dehydrator if you have one but I know they aren't a common kitchen gadget for most people. if you do use one, dehydrate these sweet treated at 104 degrees for about 3 hours.

I am writing you from my hometown this morning. My sister is getting married this weekend, so I am home for the festivities.

There is nothing quite like home!