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Coconut macaroons
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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)
Course Dessert, Snack
Cuisine American, World
Keyword dairy-free, eggless, gluten-free, Under 30 minutes recipes, vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 macaroons
Author Sravanthi

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.