Macaroons
These macaroons are a delightful twist on the classic treat, bringing together chewy coconut and rich almond flavor. I absolutely love how easy they are to whip up and how they remind me of sunny days by the beach.
Hey there, friends!
I’ve always had a soft spot for macaroons; they remind me of my childhood, especially those sunny days spent baking with my grandma.
She always said that the secret was in using the freshest ingredients, and I couldn't agree more!
These vegan macaroons are not only super simple to make, but they also come packed with wholesome goodness, so you can enjoy them without any guilt.
Let’s dive in!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using unsweetened shredded coconut for these macaroons; it keeps them wholesome and allows the natural sweetness of the maple syrup to shine through. If you’re not a fan of almond flour, feel free to use oat flour or even a gluten-free blend!
Tips & Notes
- •I keep mine in a glass jar - they stay fresh for days, and I love seeing them on my kitchen counter.
- •If you want a different flavor, try adding a tablespoon of almond extract for a nutty twist!
Recipe Variations
- •Sometimes I’ll sprinkle in some chopped nuts or dried fruit for a fun texture.
- •If I’m feeling fancy, I’ll dip half of each macaroon in melted dark chocolate for a decadent treat!
Storage & Freezing
Keep your macaroons in an airtight container at room temperature for up to a week. They also freeze well if you want to stash some away for later!
Frequently Asked Questions
Can I use sweetened shredded coconut?
You can, but I highly recommend sticking with unsweetened to keep these macaroons balanced and not overly sweet.
How do I store leftovers?
Store them in an airtight container at room temperature for up to a week. They also freeze beautifully if you want to keep them longer!
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These macaroons are a delightful twist on the classic treat, bringing together chewy coconut and rich almond flavor. I absolutely love how easy they are to whip up and how they remind me of sunny days by the beach.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, combine the shredded coconut and almond flour. Mix them well.
- 3
In a separate bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, and sea salt until it’s blended nicely.
- 4
Pour the wet mixture into the dry ingredients, stirring until everything is well combined. You should have a sticky mixture.
- 5
Using your hands (or a small cookie scoop), form small balls of the mixture and place them on the prepared baking sheet. Leave a little space between each one.
- 6
Bake for about 15-20 minutes, or until the edges are golden brown. Keep an eye on them, as ovens can vary!
- 7
Once they’re done, remove them from the oven and let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- 8
If you want to add a chocolate drizzle, melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over the cooled macaroons.
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