Vegan Coconut Macaroons
Ingredients
The base
-
¼
cup
coconut butter
-
½
cup
maple syrup
-
1
teaspoon
vanilla extract
-
½
teaspoon
almond extract
-
¼
teaspoon
fine sea salt
The main ingredient
-
2
cups
shredded unsweetened coconut
Optional topping
-
⅓
cup
dark chocolate chips, melted
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Melt the coconut butter if it is solidified, then measure and add it to a mixing bowl with maple syrup, vanilla extract, almond extract, and salt.
- Stir the wet ingredients until well combined, then fold in the shredded coconut until the mixture is uniform.
- Using a tablespoon or cookie scoop, pack the mixture tightly and drop mounds onto the prepared baking sheet, shaping them as needed.
- Bake for 12 to 15 minutes until the bottoms are golden brown; they will firm up as they cool.
- Allow the macaroons to cool completely before serving.
- Optionally, drizzle or dip the cooled macaroons in melted dark chocolate and let the chocolate set.
Nutrition Facts (estimated)
Servings
20
Calories
96
Total fat
7g
Total carbohydrates
8g
Total protein
1g
Sodium
34mg
Cholesterol
0mg
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