Vegan coconut macaroons

Coconut macaroons

Crunchy outside and soft in the middle. Full on coconut flavor – with hints of lime and vanilla. That’s what these lovely macaroons are.  They smell so good fresh from the oven!

I had to make a second batch for the photo’s because the first batch was finished before I knew it. They were that good. Oh, and they’re vegan and refined sugar free too.

For best results – try to find a good quality shredded coconut. I’ve bought some before that was too fine and lacked flavor. In this recipe I used organic shredded coconut that is pretty coarse.

To shape the little domes I used my round measure tablespoon that happens to be perfect for this.

Once the macaroons are baked and cooled off, you can dip them in some melted dark chocolate for a nice finish. Enjoy!

Vegan coconut macaroons
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12 small bites
  • 1 cup Shredded coconut
  • 2 tbs Buckwheat groats (or any flour you like)
  • 1 tsp Ground vanilla bean (or vanilla powder)
  • Pinch of celtic sea salt
  • 1 tbs Coconut oil (melted)
  • 3 tbs Full fat coconut milk
  • Juice from ¼ lime
  • 1 tbs Maple syrup
  1. Preheat oven to 180°C or 350°F.
  2. Mix the shredded coconut with the groats, vanilla and salt.
  3. Melt the coconut oil if needed and mix it with the coconut milk, lime juice and maple syrup.
  4. Add the wet ingredients to the dry and stir until fully incorporated.
  5. Use a measure tablespoon or two spoons to form half round balls.
  6. Place them on a tray with parchment paper or baking silicon mat and bake for 12 minutes.
  7. Let them cool off and firm up before enjoying them.
  8. Once totally cooled of you can decorate them with melted dark chocolate.

Coconut macaroons pileCoconut macaroons with chocolateCoconut macaroons with chocolate

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