How to make healthy vegan coconut macaroons (Easy & quick recipe)

These vegan coconut macaroons have only 4 ingredients yet taste delicious. It's an easy recipe and even kids can make them (under supervision though)

These coconut macaroons are my most favorite cookies. They are moist and chewy from the inside and a little crispy outside. And will not taste like regular cookies. Serve these as a mid-morning or evening snack.

These coconut macaroons are different from macarons, you can check the differences between these two here.

If you a coconut lover (like me!) do checkout other coconut desserts on this blog

coconut semolina ladoo

palm jaggery coconut ladoo

Ingredients:

You only need four ingredients (except water) to make these easy coconut macaroons recipe at home.

1. Desiccated coconut powder: You should use unsweetened and finely shredded coconut to make this recipe. If you have dry coconut with longer shreds, you can pulse them in a mixer grinder or blender to make it into a fine powder. Fresh coconut will not work for this recipe.
2. Almond butter: Usually condensed milk is used to make coconut macaroons. But I have made these coconut macaroons without condensed milk and instead used almond butter. Using almond butter makes these coconut macaroons vegan and of course healthy.
3. Raw cane sugar: As I do not get good maple syrup in India, I have used organic raw cane sugar to make this recipe. You can use maple syrup also to make these coconut macaroons. If using maple syrup, skip the water. 
4. Vanilla or Nutmeg: I used grated nutmeg to flavor these coconut cookies. Instead of nutmeg, you can use vanilla powder or extract also. Cardamom powder will also taste good in this.

How to make coconut macaroons:

• Take a mixing bowl. Add raw cane sugar, almond butter, and a pinch of grated nutmeg. If you are using maple syrup, skip the water and mix almond butter with maple syrup.

• Mix it well and add water to this mixture.

• Now mix it again very well till the sugar is dissolved completely and the mixture turns smoother.

• Add desiccated coconut powder half cup at a time and incorporate it well into the almond butter mixture.

• The final mixture should be a little sticky as shown in the picture.

• You should be able to form a cookie using the dough. If the mixture is too dry, add little water and try again. If the mixture is too sticky, add coconut powder.

• Divide the dough into equal parts and make cookies out of it. I have topped it with pistachio.

• Bake these coconut cookies in the OTG at 180 degrees C for 15 minutes.

• The bottom of the cookies should become brown as shown in the picture.

• These coconut macaroons will taste very good when they are a little warm. So enjoy them immediately after baking. It’s so hard to resist them.

Recipe Notes and variations:

This coconut macaroons recipe is so versatile and you can add many flavors and make different recipes using this.

• Coconut balls - Replace water with almond butter in this recipe and you will get no-cook vegan coconut balls. If you are using maple syrup, combine 1.5 cups of desiccated coconut powder, ¼ cup of almond butter, and ¼ cup of maple syrup. You should be able to roll balls from this dough. If you cannot make balls out of this, add more almond butter and roll the balls. Serve immediately or store them in the refrigerator for a week and in the freezer for a couple of months. 
• Instead of water in this recipe, you could add melted dark chocolate to make chocolate-flavored coconut macaroons. Or you can coat these cookies with melted chocolate once they are cooled down.
• Instead of nutmeg or vanilla, you can try adding cardamom powder or lemon zest or orange zest, or cinnamon powder of different flavors.
• While making this coconut macaroon dough, you can add ¼ cup of chocolate chips or chopped nuts for added crunch and taste.
• You can add dried cranberries or dried blueberries to this dough for a different taste and flavor.
• To make no-cook coconut macaroons, instead of baking these, dehydrate the cookies so that the outer layer is dried up and crust is formed on the cookies. Once done, serve them immediately or store them in the refrigerator for 2 to 3 days. 
• You can make this batter ahead and freeze it for 2 to 3 months. Thaw it completely when you want to make these cookies and bake them.
• This coconut cookie dough is perfectly edible even without baking it. So you can have these as raw, no-bake edible cookie dough balls.

Check out other healthy cookie recipes on the blog...

Recipe:

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