Vegan Coconut Macaroons
Prep Time
8 mins
Cook Time
12 mins
Total Time
20 mins
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
-
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.
-
Bake 12-14 minutes, until golden around edges and slightly golden on top. Let cool.
-
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.