Easy and vegan coconut macaroons
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)
Servings 12 macaroons
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.