Vegan Coconut Macaroons
Crispy-on-the-outside, chewy-on-the-inside coconut macaroons made with simple, plant-based ingredients.
Ingredients
- 1 ½ cups shredded coconut unsweetened, because we’ll add our own sugar drama
- ¼ cup maple syrup or agave for a twist
- ¼ cup coconut flour absorbs moisture, keeps them from being a mess
- ½ teaspoon vanilla extract because it makes everything better
- Pinch of salt brings out the flavors
- ¼ cup melted coconut oil for richness
- 2 tablespoons plant-based milk for the perfect texture
- Optional: Melted dark chocolate for dipping
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix shredded coconut, coconut flour, and salt.
- Add maple syrup, coconut oil, vanilla extract, and plant-based milk. Stir until well combined.
- Scoop tablespoon-sized portions onto the baking sheet, shaping them into small mounds.
- Bake for 15 minutes or until golden brown.
- Let them cool completely before dipping in melted chocolate (if you have self-control).
Notes
Nutritional Information (Per Macaroon)
- Calories: ~110
- Total Fat: 9g
- Saturated Fat: 7g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
Bonus Tips for Maximum Flavor
- Drizzle with melted dark chocolate for an extra treat.
- Add a sprinkle of sea salt to enhance the sweetness.
- Store in an airtight container to keep them crisp.
- Double the batch because 12 won’t last long.