Vegan Coconut Macaroons

Name: Vegan Coconut Macaroons
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 30 serving
Ingredients: 2 cups unsweetened shredded coconut; 1 cup coconut milk; 4 tablespoons low carb sweetener; 2 tablespoons gluten-free flour; 1 teaspoon vanilla extract; 1/4 teaspoon salt; cocoa powder

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5.0

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Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
30
Calories
58 kcal
Course
Dessert, Snacks
Cuisine
Vegan, Keto, AIP

Vegan Coconut Macaroons

Iris Warren

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These Vegan Coconut Macaroons are perfect for anyone who is allergic to eggs or is avoiding eggs. They have both a low-carb and an AIP option.

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Ingredients

Servings

2 cups unsweetened shredded coconut
1 cup coconut milk
4 tablespoons low carb sweetener (see notes for alternatives)
2 tablespoons gluten-free flour (use low-carb alternative if needed. See notes)
1 teaspoon vanilla extract (optional, but recommended)
1/4 teaspoon salt
cocoa powder (optional, for the chocolate version. See Recipe Notes)

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Instructions

Preheat the oven to 350°F.
Line a cookie sheet with parchment paper or prepare by greasing. (I use baking stones that require no pre-treating)
In a heavy saucepan over medium heat, whisk together the coconut milk, sweetener, and salt.
Add flour and stir completely
Heat the mixture to a full boil and simmer for about two minutes or until thickened (if making chocolate version, add 2 tablespoons cocoa powder to the mixture)
Remove from heat and stir in vanilla and coconut.
Drop mixture by heaping teaspoonfuls onto the baking sheet. I used a cookie scoop to make things quick and less messy (and it makes nicely shaped macaroons, too :-)!)
Bake for about 16 minutes, or until golden brown.
Cool on cookie sheet for a few minutes, then transfer to cooling rack.

Notes

Dairy-free Milk Options: Rice milk or almond milk would work as well as coconut milk, but coconut milk is thicker and will result in a better finished product. See Easiest Coconut Milk for a homemade option.
Flour Options: See my post on Gluten-Free Baking Tips for help with gluten-free flour - I used a mix of sweet brown rice and millet. Sweet rice adds a bit of "stickiness" to your gluten-free baked goods. Use organic almond flour if grain free. This also makes this recipe an "S" on the Trim Healthy Mama plan. Substitute 1/2 tablespoon organic coconut flour for AIP.
AIP: You can use organic carob powder instead of cocoa for AIP.
Chocolate Variation: If making the chocolatey version, use 4 tablespoons of either cocoa/carob for the whole batch. Use 2 tablespoons if you split the batch in half and make half vanilla and half chocolatey.
Sweetener: If you'd prefer to use a different sweetener, you can use 1/16 teaspoon stevia extract, or 5 1/3 tablespoon erythritol for low carb, or 4 tablespoons coconut sugar for AIP. If you'd like to substitute in a liquid sweetener, see this post on how to substitute sweeteners. If using regular sugar, use 4 tablespoons.

Nutrition Information

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Calories 58kcal (3%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 5g (25%) Sodium 23mg (1%) Potassium 50mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin C 1mg (1%) Calcium 3mg (0%) Iron 1mg (6%) Net Carbohydrates 1g

Nutrition Facts

Serving: 30Serving

Amount Per Serving

Calories 58 kcal

% Daily Value*

Calories	58kcal	3%
Carbohydrates	2g	1%
Protein	1g	2%
Fat	6g	9%
Saturated Fat	5g	25%
Sodium	23mg	1%
Potassium	50mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin C	1mg	1%
Calcium	3mg	0%
Iron	1mg	6%
Net Carbohydrates	1g