4 Ingredient Vegan Coconut Macaroons

4 Ingredient Vegan Coconut Macaroons

These simple and healthy coconut macaroons are deliciously sweet, vegan, and fit into paleo eating, making them a perfect guilt-free treat.

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Prep Time 10

Cook Time 16

Total Time 26

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: Paleo, Vegan

Calories: 105

Ingredients Method Notes

Ingredients

Main Ingredients

1 ¼ cups unsweetened small coconut shreds Ensure you use small shreds for the right texture.
¼ cup finely ground blanched almond flour Use gluten-free almond flour for gluten-free macaroons.
3 tablespoons solid coconut oil Add more if mixture seems too dry.
¼ cup pure maple syrup Fold in if it settles at the bottom while blending.

Method

Preparation

Preheat the oven to 350°F and line a baking sheet with parchment paper or greased foil.
Add all ingredients (coconut, almond flour, coconut oil, and maple syrup) to a food processor.
Blend until you achieve a thick and sticky mixture, with some smaller coconut pieces remaining.
Use a small cookie scoop to form balls, packing the mixture tightly, and drop them onto the baking sheet, spacing them evenly.

Baking

Bake for 12-16 minutes, or until golden around the edges and slightly golden on top.
Remove from oven and place on a cooling rack, letting cool for 30 minutes to 1 hour.

Notes

Store cooled macaroons in an airtight container at room temperature for up to a week. They can be frozen for up to three months; just thaw them before eating.