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    Home » Special diet recipes » vegan

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

    Oct 8, 2022 by Sravanthi. This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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    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)

    coconut macaroon eggless and dairy-free

    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.

    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.
    Coconut macaroons

    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...

    • oatmeal cookies recipe
      Healthy Oatmeal Cookies
    • Cashew butter biscuits (Eggless and dairy free)
    • Buckwheat chocolate cookies
      Easy Buckwheat cookies (Vegan, Gluten-free, Grain-free)
    • Millet chocolate cookies recipe
      Millet chocolate cookies

    Have you tried this recipe? Provide your feedback by giving a star rating and/or leaving comments. And don't forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.

    Recipe:

    Recipe

    Tried this recipe?Give the rating by clicking ★ below
    Coconut macaroons

    Easy and vegan coconut macaroons

    Sravanthi
    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)
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Dessert, Snack
    Cuisine American, World
    Servings 12 macaroons
    Prevent your screen from going dark

    Ingredients
      

    • 1.5 cups desiccated coconut powder
    • ¼ cup almond butter
    • ¼ cup raw cane sugar
    • ¼ cup water
    • Pinch of nutmeg

    Instructions
     

    • 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.
    • 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.

    Notes

    • In place of almond butter, you can use cashew butter or any plant-based butter. The taste will differ accordingly.
    • Check the recipe notes section for using maple syrup in the recipe.
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Amara

      December 10, 2019 at 9:28 am

      That's an innovative and healthy snack for both kids and adults. Awesome share..

      Reply
    2. Rafeeda - The Big Sweet Tooth

      December 10, 2019 at 11:13 am

      5 stars
      When you say they are too hard to resist, I will believe you! I love anything with coconut and this one is right up my alley... Yum!

      Reply
    3. saraswathi Tharagaram

      December 11, 2019 at 2:55 am

      Great recipe! simple and yummy! and healthy too! Love to grab some for me! I think by replacing sugar to sugar substitute will make it paleo / keto friendly!

      Reply
    4. Sharmila Kingsly

      December 11, 2019 at 11:57 am

      I have a big batch of almond butter left and I'm going to try this out.. macaroons have come out really well..this is a nice alternate to the regular condensed milk version...

      Reply
    5. Srivalli

      December 11, 2019 at 12:36 pm

      Excellent macaroons and these are baked to perfect texture. I love almond butter and it must have really made this so good.

      Reply

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    Hello, I’m Sravanthi. Here I share easy, healthy, and tasty recipes. I believe in “we are what we eat” and always try to eat homemade food. All my recipes are free from processed foods or ready-made foods and can be done easily without spending much time in the kitchen. more about me!

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