Vegan Coconut Macaroons

Vegan Coconut Macaroons

These make for a great addition to your holiday dessert spread & they’re so easy to make, you can prep them in a hurry & nobody will know because they’re so delish!

They’re really crumbly on the outside but moist & chewy on the inside, vegan, paleo, rain & gluten free, egg, dairy & refined sugar free & made with REAL FOOD!

Want chocolate macaroons?! No problem! Just add in 1-2 tbsp. raw cacao powder & you’re good to go!


  • 1 cup organic unsweetened shredded coconut
  • 3 tbsp. solid coconut oil
  • 3 tbsp. pure organic maple syrup
  • 1/4 cup almond flour


  • Add all the ingredients to the bowl of your food processor & pulse until combined & mixture holds together.


  • Preheat oven to 350F & line a baking sheet with parchment paper.
  • Using a tbsp. to scoop the dough onto the baking sheet. The balls will spread so give them some room!


  • Bake for 12-14 minutes until golden around the edges & tops! Allow to cool for about 15-20 minutes on the baking sheet.
  • Enjoy!
    • Store them in an airtight container at room temperature OR freeze them if you want them to last longer but always let them thaw before eating.




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