Vegan Coconut Macaroons
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5.0
117 reviews
Excellent
Vegan Coconut Macaroons
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Vegan Coconut Macaroons are crispy on the outside with a chewy texture on the inside. Made without refined sugar or eggs, they are a delicious coconut-flavored dessert!
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Ingredients
- ¼ cup coconut butter
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon fine sea salt
- 2 cups shredded unsweetened coconut
- ⅓ cup dark chocolate chips , melted (optional)
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Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. If your coconut butter isn't runny in texture, be sure to melt it before getting started. (I use a double boiler to do this, but you can use any other method you like to warm it up.)
- Measure the coconut butter after it has been melted, and add it to a mixing bowl, along with the maple syrup, vanilla, almond extract, and salt. Stir well.
- Add in the shredded coconut, and mix again, until the batter looks uniform.
- Use a tablespoon or 1-ounce cookie scoop to scoop the dough, and tightly pack each spoonful so the macaroons will hold their shape. Drop the mounds onto the lined baking sheet, and shape them with your fingers if you find any pieces are falling apart.
- Bake at 350ºF for 12 to 15 minutes, or until the bottoms of the macaroons are looking golden brown. They will NOT feel firm to the touch at this point, so don't be alarmed if they feel soft. They will firm up as they cool, so be sure to let them cool completely on the pan.
- Once the macaroons are cool, they are ready to serve. For an extra-decadent treat, drizzle them with melted dark chocolate, or dip the bottom of the cookies in the chocolate. Let the chocolate cool completely before serving. These macaroons will keep well at room temperature for up to 5 days, but they will start to soften after 24 to 48 hours. Keep them chilled in the fridge for the longest shelf life, and firmest texture. They will keep well in the fridge for up to 2 weeks.
Notes
- Nutrition information is for 1 of 20 pieces, without the optional dark chocolate drizzle. This information is automatically calculated, and is just an estimate, not a guarantee.
- Update Note: This recipe has been updated in January to work better! The original recipe called for 1 scant cup of coconut butter, 3/4 cup maple syrup, 1 1/2 teaspoons of vanilla, 1/2 teaspoon almond extract, 1/4 teaspoon of salt, and 2 cups of shredded coconut. You can dehydrate these at 118ºF for up to 24 hours, or bake them at 300ºF for 22 to 25 minutes. Some commenters reported them melting together with this method, so that's why the recipe has been updated above to be more foolproof.
Nutrition Information
Show Details
Calories
96kcal
(5%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.3g
Sodium
34mg
(1%)
Potassium
69mg
(2%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin C
0.2mg
(0%)
Calcium
12mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 34mg | 1% |
| Potassium | 69mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
117 reviews
Excellent
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