Vegan Coconut Macaroons
User Reviews
5
Vegan Coconut Macaroons
Description
The Vegan Coconut Macaroons recipe relies on coconut butter and shredded coconut for its rich, naturally sweet base. Maple syrup provides sweetness, while vanilla and almond extracts add depth to the flavor profile. Once combined into a uniform batter, the mixture is formed into mounds that hold shape even though the dough is soft before baking. Baking at 350ºF until the bottoms turn golden ensures a lightly toasted flavor without crisping the cookies completely. They remain soft and chewy after cooling, achieving a tender texture.
The macaroons can be enjoyed on their own or optionally drizzled with melted dark chocolate, which brings a complementary bittersweet note to the coconut's sweetness and the subtle saltiness. The use of fine sea salt balances flavors and enhances the natural sweetness.
This recipe is an alternative to traditional macaroons that usually contain eggs and dairy, making it suitable for vegan diets. It holds well after baking, though they’re best after cooling to set their structure. The macaroons can be baked or dehydrated at low temperatures according to the notes, offering flexibility in preparation methods.
Ingredients
- ¼ cup coconut butter
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt fine sea salt
- 2 cups coconut shredded, unsweetened
- ⅓ cup dark chocolate chips , melted (optional)
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
- Measure coconut butter after melting to ensure correct consistency and quantity.
- If desired, melt dark chocolate to drizzle over cooled macaroons for added flavor.
- The macaroons will feel soft when fresh from the oven but firm as they cool; allow adequate cooling time before handling.
- Optional dehydrating at low temperature (118ºF) for up to 24 hours can be used as an alternative to baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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