I made this Vegan Raspberry Macaroons for my mom’s birthday last month. The raspberries gave them bright berry flavor, and my sister liked them.
Delicious and Chewy Vegan Raspberry Macaroons
These macaroons are made with shredded coconut, fresh raspberries, and a few other pantry staples, coming together to create a delightful vegan treat. The recipe yields approximately 12 macaroons and takes about 30 minutes to prepare and bake.
Ingredients
- 2 cups shredded coconut
- 1/2 cup almond flour
- 1/4 cup maple syrup
- 1/2 cup fresh raspberries, mashed
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon cornstarch (optional, for binding)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Ingredients: In a large bowl, combine shredded coconut, almond flour, maple syrup, mashed raspberries, vanilla extract, salt, and cornstarch if using. Stir until well combined.
- Shape the Macaroons: Using your hands or a small scoop, form the mixture into small balls or mounds and place them onto the prepared baking sheet.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the macaroons are golden brown on the edges.
- Cool and Serve: Allow the macaroons to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve as a delicious vegan dessert!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 12 macaroons
- Calories: 110kcal
- Fat: 7g
- Protein: 1g
- Carbohydrates: 10g
I store the macaroons in an airtight container at room temperature for up to five days. The stay bright, and I let macaroons come to room temperature before serving.
