I made this Vegan Coconut Macaroons for my aunt’s garden party last month. The coconut made them chewy with toasted edges, and my friend loved them.
This Vegan Coconut Macaroons Recipe is simple to make and calls for just a few ingredients. The combination of coconut and natural sweeteners creates a satisfying flavor that will please any sweet tooth.
Delicious Vegan Coconut Macaroons
These macaroons feature a delightful coconut flavor with a satisfying texture that ranges from crispy edges to a chewy center. This recipe takes about 25 minutes from start to finish and makes approximately 12 macaroons.
Ingredients
- 2 cups shredded coconut, unsweetened
- 1/2 cup almond flour
- 1/4 cup maple syrup or agave syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Ingredients: In a large mixing bowl, combine the shredded coconut, almond flour, maple syrup, melted coconut oil, vanilla extract, and salt. Stir until everything is well combined and forms a sticky mixture.
- Form the Macaroons: Using your hands, scoop out small portions of the mixture and shape them into mounds on the prepared baking sheet, spacing them about 1 inch apart.
- Bake: Bake in the preheated oven for 15-20 minutes or until the edges are golden brown and crisp.
- Cool and Serve: Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy as a delicious vegan dessert!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 12 macaroons
- Calories: 120kcal
- Fat: 8g
- Protein: 1g
- Carbohydrates: 12g
I store the macaroons in an airtight container at room temperature for up to five days. The stay chewy, and I let macaroons come to room temperature before serving.
