Vegan Macaroons
These vegan macaroons are naturally sweetened and have the perfect texture. Crisp on the outside yet chewy and soft on the inside, I love how there’s no baking needed!
Servings 40 servings
Calories 40kcal
Ingredients
- 3 cups unsweetened shredded coconut
- 1 cup blanched almond flour
- 3/4 cup maple syrup
- 1/4 cup canned coconut milk
Instructions
- Line a large plate or baking tray with parchment paper and set aside.
- In a large mixing bowl or high-speed blender, combine the coconut, almond flour, maple syrup, and coconut milk until fully incorporated. If the batter is too crumbly, add a little more sticky sweetener and/or coconut milk until a thick batter remains.
- Using your hands, form into small balls. Press each ball lightly into a cookie shape. Refrigerate or freeze until firm.
Notes
TO STORE: These macaroons should be kept in the fridge in an airtight container, and they’ll remain fresh for up to 2 weeks.
TO FREEZE: Wrap the cookies in parchment paper, transfer them to a freezer-safe container, and freeze them for up to 6 months.
Nutrition
Serving: 1macaroon | Calories: 40kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Potassium: 3mg | Fiber: 2g | Vitamin A: 150IU | Vitamin C: 0.8mg | Calcium: 20mg | Iron: 0.5mg | NET CARBS: 1g