About the Recipe

One of my favorite go-to dessert recipes is this no-bake Vegan Coconut Macaroons that a friend once brought to a potluck I attended. As soon as I bit into these delicious little treasures, I mercilessly pestered her for the recipe.

One of the most amazing things about these is that they are relatively healthy (for a dessert)—vegan, no refined sugars, and no gluten—and they are super easy to make. So, without further ado, I give you both Vanilla and Chocolate Vegan Coconut Macaroons:

Ingredients

• 3 cups dried, unsweetened coconut flakes
• 1 1/2 cups cocoa powder (or carob powder)
• 1 cup maple syrup
• 1/3 cup coconut butter or oil
• 1 tablespoon vanilla extract
• 1/2 teaspoon sea salt

For Vanilla (or Blonde) Macaroons: Replace the cocoa powder with an equal amount of fine almond flour. I used Bob’s Red Mill almond flour.

To make your own almond flour: soak raw, unsalted almonds for 6 hours, drain and rinse, dehydrate for 12 hours, then pulse in a food processor until fine.

Pictured are the ingredients for both vanilla and chocolate macaroons. Either golden or dark syrup works—I mixed the two and separated a cup for each type.

To Make the Macaroons

Combine all ingredients in a large bowl.

Chocolate on the right, Vanilla on the left.

Stir well to combine.

Depending on how cold and hard the coconut oil is, you may need to use your hands to break up clumps.

Using a spoon or your hands, form the dough into small rounds and place on a plate, cutting board, or cookie sheet lined with parchment or wax paper.

Place the cookies in the freezer and let harden.

You can serve them after about 30 minutes, or leave them in the freezer for a couple of days. If storing longer, cover them to prevent absorbing freezer odors. I made these on Tuesday for a Friday event and they held up perfectly.

Remove from the freezer 20–30 minutes before serving so they can soften slightly.

Serve and enjoy!