Vegan Gluten-Free Coconut Macaroons
Golden, crispy, and chewy coconut macaroons—made without eggs, dairy, or gluten but still loaded with flavor.
Ingredients
- 1 ½ cups shredded coconut unsweetened
- ¼ cup almond flour
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons melted coconut oil
- Optional: ¼ cup dairy-free chocolate for drizzling or dipping
Instructions
Step 1: Mix Everything Together
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine shredded coconut, almond flour, maple syrup, vanilla, salt, and melted coconut oil.
- Stir well until everything sticks together.
Step 2: Shape & Bake
- Scoop tablespoon-sized portions onto the prepared baking sheet.
- Gently press to form compact, round shapes.
- Bake for 12-15 minutes until golden brown on top.
Step 3: (Optional) Add Chocolate
- Let the macaroons cool completely before dipping or drizzling with melted chocolate.
- Place them on parchment paper and chill until the chocolate sets.
Notes
Nutritional Information (Per Macaroon)
- Calories: ~120
- Total Fat: 9g
- Saturated Fat: 7g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1.5g
Extra Tips for the Best Macaroons
- Use finely shredded coconut for a tighter, more compact texture.
- Swap maple syrup for agave if you prefer a milder sweetness.
- Let them cool completely before handling—patience is key.
- Dip the bottoms in dark chocolate for extra decadence.