I made this Vegan Pistachio Macaroons for my family’s Sunday brunch last month. The pistachios made them nutty with a crunch, and my friend said they were elegant.
Crunchy Vegan Pistachio Macaroons
These vegan macaroons combine ground pistachios with coconut, creating a chewy and crunchy texture. The recipe takes about 25 minutes to prepare and yields about 12 macaroons.
Ingredients
- 1 cup pistachios, shelled and finely ground
- 2 cups shredded coconut, unsweetened
- 1/2 cup agave syrup or maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons almond milk
- Optional: extra pistachios for garnish
Instructions
- Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Ingredients: In a large bowl, combine ground pistachios, shredded coconut, agave syrup, vanilla extract, and salt. Mix well until a sticky mixture forms. If the mixture is too dry, add almond milk a tablespoon at a time.
- Shape Macaroons: Using a tablespoon or cookie scoop, drop the mixture onto the prepared baking sheet, shaping them into rounded mounds.
- Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the edges are lightly golden.
- Cool: Remove from the oven and let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy the macaroons as a delicious vegan dessert or snack!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 12 macaroons
- Calories: 110kcal
- Fat: 5g
- Protein: 2g
- Carbohydrates: 14g
I store the macaroons in an airtight container at room temperature for up to five days. The stay crunchy, and I let macaroons come to room temperature before serving.
