These Vegan Coconut Macaroons with Almond Flour are chewy, sweet, and delightfully crisp on the outside while soft and tender on the inside. Made with shredded coconut, almond flour, and natural sweeteners, these macaroons are gluten-free, dairy-free, and perfect for satisfying your sweet tooth. Whether for a snack, dessert, or holiday treat, these macaroons are quick to make and hard to resist.
Why You’ll Love This Recipe
- Vegan and Gluten-Free: Made with wholesome, plant-based ingredients.
- Simple to Make: Requires just 6 ingredients and 20 minutes.
- Customizable: Add flavors like vanilla, chocolate, or citrus zest.
- Perfect for Any Occasion: Great for holidays, tea parties, or gifting.
Ingredients
- 1 cup shredded unsweetened coconut
- 1/2 cup almond flour
- 1/4 cup maple syrup (or agave nectar)
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Add-Ons:
- 1/4 cup vegan chocolate chips, melted (for dipping or drizzling)
- 1 teaspoon orange zest (for a citrusy twist)
Ingredient Breakdown
Shredded Coconut
The star of the macaroons, shredded coconut gives these treats their chewy texture and tropical flavor.
Almond Flour
Adds a delicate nuttiness and helps bind the macaroons while keeping them gluten-free.
Maple Syrup
A natural sweetener that balances the flavors and holds the ingredients together.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix the Ingredients
- In a large mixing bowl, combine the shredded coconut, almond flour, maple syrup, melted coconut oil, vanilla extract, and salt.
- Stir until the mixture holds together when pressed between your fingers.
Step 3: Form the Macaroons
- Scoop about 1 tablespoon of the mixture and press it into a compact ball or mound.
- Place the macaroons on the prepared baking sheet, spacing them about 1 inch apart.
Step 4: Bake
- Bake for 10-12 minutes, or until the tops are golden brown.
- Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 5: Add Chocolate (Optional)
- If using chocolate, melt it in a microwave-safe bowl in 15-second intervals, stirring between each interval.
- Dip the bottoms of the cooled macaroons into the chocolate or drizzle it over the tops. Let the chocolate set before serving.
Picture Gallery
Tips and Variations
- Make It Nut-Free: Replace almond flour with oat flour for a nut-free version.
- Add Texture: Mix in chopped nuts or dried fruit like cranberries for added texture and flavor.
- Use Sweetened Coconut: For extra sweetness, substitute sweetened shredded coconut and reduce the maple syrup slightly.
- Freeze for Later: These macaroons freeze beautifully for up to 3 months.
Nutritional Information (Per Macaroon – Without Chocolate)
- Calories: 80
- Protein: 1g
- Carbohydrates: 6g
- Fat: 6g
- Fiber: 2g
- Sugar: 4g
These macaroons are a low-calorie treat with healthy fats from the coconut and almond flour.
Conclusion
These Vegan Coconut Macaroons with Almond Flour are the perfect balance of chewy and crispy, sweet and nutty. Easy to make with pantry staples, they’re a delicious treat for any occasion. Whether dipped in chocolate, infused with orange zest, or enjoyed plain, they’re guaranteed to impress.
Have you tried this recipe? Share your favorite flavor variations or tips in the comments below! Don’t forget to tag us on social media with your macaroon creations—we’d love to see them.
Frequently Asked Questions
1. Can I use sweetened shredded coconut?
Yes! If using sweetened coconut, reduce the amount of maple syrup to prevent the macaroons from becoming overly sweet.
2. How do I store these macaroons?
Store the macaroons in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
3. Can I freeze the macaroons?
Absolutely! Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container. Thaw at room temperature before serving.
4. Can I substitute almond flour with another flour?
Yes, oat flour or coconut flour can work, but adjust the liquid as coconut flour absorbs more moisture.
5. Are these macaroons keto-friendly?
They can be made keto-friendly by replacing maple syrup with a keto-approved sweetener like erythritol or monk fruit syrup.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.