Vegan coconut macaroons – delicious and healthy cookies recipe with step by step pictures.
Coconut macaroons are my most favorite cookies. These will not taste like regular cookies. Moist and chewy inside and little crisp outside. Instead of a cookie, I like to call it baked coconut ladoo as this taste exactly like coconut ladoo.
These coconut macaroons are different from macarons, you can check the differences between these two here. I never tasted macarons, I hope someday I will make an eggless version of these.
I made these coconut macaroons without condensed milk. Instead, I used almond butter which makes these even more healthy and delicious too 🙂
I can never stop using coconut. There are many coconut ladoo recipes on the blog. Please check them out
Grab this one cookie as mid-morning or evening snack and your tummy will be happy 😃
I have flavored this cookie with nutmeg, you can use pure vanilla essence or vanilla powder. Cardamom powder will also be good. But try nutmeg and coconut combination once and you will not regret at all. It will be super delicious.
Check out other healthy cookie recipes on the blog
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Eggless coconut macaroons recipe:
Coconut macaroons
Ingredients
- 1.5 cups desiccated coconut powder
- 1/4 cup almond butter
- 1/4 cup raw cane sugar
- 1/4 cup water
- Pinch of nutmeg
Instructions
- Take a mixing bowl. Add sugar, almond butter and a pinch of grated nutmeg.
- Mix it well and add water to this mixture.
- Now mix it again very well till the sugar is dissolved completely and mixture turns smoother.
- Add desiccated coconut powder half cup at a time and incorporate it well into almond butter mixture.
- The final mixture should be a little sticky.
- 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 form cookies out of it. I have topped it with pistachio.
- Bake the cookies in the OTG at 180 degrees C for 15 minutes.
- The bottom of the cookies should become brown.
- Serve the cookies when warm and store in airtight jar once cooled.
How to make coconut macaroons recipe with step by step pictures:
Take a mixing bowl. Add sugar, almond butter and a pinch of grated nutmeg
Mix it well and add water to this mixture.
Now mix it again very well till the sugar is dissolved completely and mixture turns smoother.
Add desiccated coconut powder half cup at a time and incorporate it well into 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 form cookies out of it. I have topped it with pistachio.
Bake the 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 🙂
That’s an innovative and healthy snack for both kids and adults. Awesome share..
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!
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!
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…
Excellent macaroons and these are baked to perfect texture. I love almond butter and it must have really made this so good.