Easy Vegan Coconut Macaroons
Light, chewy coconut macaroons made with simple plant-based ingredients—easy to make, impossible to resist.
Ingredients
- 2 cups shredded unsweetened coconut the star of the show
- ¼ cup maple syrup for natural sweetness
- ¼ cup coconut milk for moisture and richness
- 1 teaspoon vanilla extract for extra depth
- Pinch of salt to enhance flavor
Instructions
Step 1: Mix the Ingredients
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a bowl, combine shredded coconut, maple syrup, coconut milk, vanilla, and salt.
- Stir well until everything sticks together.
Step 2: Shape and Bake
- Scoop small portions of the mixture onto the prepared baking sheet.
- Shape into little mounds, pressing lightly to hold them together.
- Bake for 18-20 minutes until the tops turn golden brown.
Step 3: Cool and Serve
- Remove from the oven and let them cool on the baking sheet.
- Enjoy as is or drizzle with melted dark chocolate for extra indulgence.
Notes
Nutritional Information (Per Macaroon)
- Calories: ~90
- Total Fat: 6g
- Saturated Fat: 5g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
Extra Tips for the Best Coconut Macaroons
- For extra crispiness, toast the shredded coconut before mixing.
- If the mixture is too dry, add a little more coconut milk.
- Let them cool completely before storing to keep them crisp.
- Dip them in melted chocolate for next-level deliciousness.