Dreamy Coconut Macaroons in 5 easy steps!
Makes 12 servings
Bring a little tropical flair to your winter with these irresistibly creamy coconut macaroons. Sweetened naturally with pure maple syrup and infused with coconut cream, these bite-sized treats are a delightful way to enjoy a hint of sunshine in every chewy bite. Plus, this classic coconut macaroon cookie recipe is made with dairy-free ingredients!
Ingredients for Macaroons:
- 2 cups (500 mL) unsweetened shredded coconut
- 1/2 cup (125 mL) almond flour
- 1/2 cup (125 mL) vegan protein powder (vanilla or unflavoured)
- 1/4 tsp (1 mL) sea salt
- 1/3 cup (80 mL) maple syrup
- 1/4 cup (60 mL) coconut cream
- 2 Tbsp (30 mL) coconut oil, melted
- 1 tsp (5 mL) vanilla extract
Macaroon Directions:
- Preheat oven to 325 F (165 C) and line baking sheet with parchment paper.
- In large bowl, mix shredded coconut, almond flour, protein powder, and sea salt.
- In separate bowl, whisk together maple syrup, coconut cream, melted coconut oil, and vanilla extract.
- Combine wet and dry ingredients, mixing until everything is evenly coated and mixture is sticky.
- Scoop 1 1/2 Tbsp (22 mL) of mixture into your hands, press firmly, and form into balls or mounds. Place on baking sheet. Bake for 18 to 20 minutes, or until tops are golden and edges are crispy. Remove from oven and let cool on baking sheet for 10 minutes before transferring to wire rack to cool completely.
These macaroons are a perfect blend of sweet, creamy, and crunchy—ideal for satisfying your cravings while adding a tropical twist to your day!
Coconut macaroons are such an easy cookie to make, with simple the ingredients. Make this batch extra special by melting chocolate and dipping the cookies in it. It is delicious!
If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30-second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.)
Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.