We’re going coco-nuts over these sweet and chewy coconut macaroons. Though macaroons are traditionally made with sweetened condensed milk and egg, this clever (and paleo-friendly!) version uses sunflower seed butter and maple syrup to both hold the treats together and give them a deeper, sweeter flavor. The best part? They couldn’t be easier to whip up! They’re blended completely in your food processor then baked to lightly toasted, golden perfection. Drizzle them with chocolate and enjoy a decadent dessert you can feel good about indulging in.
Vegan Coconut Macaroons
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 14
Calories 139 kcal
Ingredients
- 2-1/2 cups shredded coconut as fine as possible
- 3/4 cup Bob’s Red Mill Paleo Baking Flour
- 1/4 cup Nutiva Organic Coconut Manna
- 1/2 cup maple syrup
- Dash Redmond Real Salt Ancient Sea Salt
- 1 tsp. vanilla extract
- 2 tsp. SunButter Organic Sunflower Seed Butter
Chocolate drizzle
- 1/2 cup HU Kitchen Gems
Instructions
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Preheat oven to 350 degrees F. Grease or line baking tray with baking paper.
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In food processor, combine all ingredients. Blend until fine consistency. Leave some coconut shreds in-tact so the mixture has texture and sticks together well.
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Mold mixture into 14 evenly sized, firmly packed balls; arrange on prepared baking sheet.
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Bake 12-14 minutes, until golden around edges and slightly golden on top. Let cool.
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In small pot over low to medium heat, melt chocolate, stirring constantly. Use spoon to drizzle chocolate over coconut macaroons.
Recipe Notes
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Nutrition Facts
Vegan Coconut Macaroons
Amount Per Serving
Calories 139
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g20%
Sodium 19mg1%
Potassium 49mg1%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 13g14%
Protein 2g4%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.