Desserts | Vegan Recipes

Vegan Coconut Macaroons

My grandmother used to make amazing macaroons but they weren’t vegan. These Vegan Coconut Macaroons are perfect. They are easy to make and taste sweet with toasted crunch texture. This is a great vegan recipe you will want to add to your vegan holiday recipes list.

These are amazing. They are small, round, and delicious made with nuts, coconut, cashew butter, and almond meal. Then they are naturally sweetened with either coconut nectar and agave or maple syrup. They have an amazing rich brown color that is so inviting you won’t be able to wait to taste them. how to make vegan coconut macaroons

And if you don’t like the taste of either coconut oil or coconut butter, you’ll be pleased to know that this recipe omitted those ingredients. Take a bite into one of these naturally sweet tasting little morsels and you will feel the crunchy, dry exterior to a soft and chewy interior.

Wing It Vegan produced all these lovely photos and recipe. You can get the recipe for this Vegan Coconut Macaroons here.

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5 Comments

  1. Took some time to find it thru the links but here it is: Grain Free, Gluten Free, Vegan, Sugar Free Coconut Macaroons (suitable for ACD Maintenance only)
    from Diet, Dessert and Dogs (http://rickiheller.com)
    These were one of the most popular cookies from my bakery, Bake it Healthy. The HH still requests them on a regular basis. Nicely browned and crisp on the edges with a soft, chewy interior, these are bona fide macaroons. The tahini adds a good source of calcium, yet the flavor isn’t prominent in the cookies.
    3/4 cup (135 g) raw, natural almonds, with skin
    2 Tbsp (30 ml) finely ground flax seeds
    1/8 tsp (.5 ml) fine sea salt
    2 cups (160 g) unsweetened shredded coconut
    1/4 cup (60 ml) pure maple syrup
    1/4 cup (60 ml) light agave nectar
    1/4 cup (60 ml) tahini (sesame paste)
    1 tsp (5 ml) pure vanilla extract
    1/2 tsp (2.5 ml) coconut extract, optional
    2 Tbsp (60 ml) cacao nibs or chocolate chips, optional
    Preheat oven to 350F (180C). Line 2 cookie sheets with parchment paper, or spray with nonstick spray.
    In the bowl of a food processor, whir the almonds, flax and salt together until they resemble a coarse meal, about the texture of cornmeal. The mixture should be very finely ground, without any identifiable pieces of almond visible. Add the coconut and pulse once or twice to combine.
    Pour the maple syrup, agave nectar, tahini, vanilla and coconut extract over the dry ingredients. Process again until everything is incorporated and the mixture forms a sticky ball (you may need to stop and scrape down the sides of the processor bowl once or twice). Stop as soon as the mixture holds together to avoid grinding the coconut too fine. Stir in the cacao nibs or chocolate chips by hand; do not process again.
    Using a small ice cream scoop or tablespoon (15 ml), drop small mounds of the mixture onto the cookie sheets about 1 inch (2.5 cm) apart. Wet your palms (or use a silicon spatula) and flatten the cookies slightly.
    Bake in preheated oven 10-12 minutes, rotating sheets about halfway through, until the cookies are deep golden brown on top. Cool completely before removing to a cooling rack (the cookies will firm up as they cool). Makes 14-16 cookies. May be frozen.

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