Easy Vegan Coconut Macaroons
Chewy, delicious vegan coconut macaroons that are also sugar-free and gluten-free. Enjoy as a healthy treat, or make some for a special gift.
Ingredients
Coconut Macaroons
- 3 cups shredded coconut
- 1/4 cup agave nectar
- 2 tbsp coconut oil
- 1 tsp coconut extract optional
- 1 tsp vanilla
- pinch of salt
Chocolate sauce
- 1/2 cup coconut oil
- 1/2 cup cacao powder
- 1/4 cup maple syrup or agave nectar
Instructions
- Preheat your oven to 360°F (180°C)
- Put all of your macaroon ingredients in a food processor (or bowl if you don't have one) and pulse/stir until combined.
- Line a baking sheet with baking paper or a silicone baking mat
- Use your hands to form 12-14 balls of the macaroon mixture, and place them on your baking sheet, pressing lightly on the tops to create an oval shape.
- Bake the macaroons for 15 minutes or until they start to turn golden on top.
- While the macaroons are baking, whisk the melted coconut oil, cacao powder and maple syrup until combined.
- Let the macaroons cool properly before transferring them to a cooling rack.
- Using a spoon, drizzle the chocolate sauce on top of your macaroons, and let it cool before serving.
Notes
These vegan coconut macaroons will last in the fridge for up to 3 weeks.
The coconut extract gives these macaroons a more intense coconut flavor, but it's not necessary if you don't have it on hand.
Tried this recipe?Let us know how it was!