Toasty coconut on the outside, soft and tender on the inside, these vegan macaroons are everything a good coconut macaroon should be!
They are very reminiscent of Almond Joy candy bars with the addition of almonds and chocolate. Truthfully, I was never quite fond of Almond Joy’s, but in cookie form I’ll eat them all day! It must be the toastiness of the coconut that I love. I can’t resist toasted coconut, it adds great flavor and texture to just about anything.
This is my second time making these little gems. For my first attempt, I made them without flour, which left them very crumbly. The flour is a must and acts as a binder. Flavor wise, they were delicious from the first try. Not too sweet and perfect texture. If you’re not a chocolate lover, feel free to eat them plain and simple. But, for a more decadent treat the chocolate is the way to go!
So bring on the coconut and let’s get baking!
Gather your ingredients, most of which you may already have on hand…
Combine everything together, except for the chocolate, scoop into 2 tablespoon rounds and bake for 20 – 25 minutes. Clean up the edges if you like for a more uniform look. I left mine as is so they have a bit of a rustic look around the edges.
Your macaroons will be ready when they become slightly golden in color. The ones above were cooked at the max, 25 minutes. Feel free to eat them as is, or for a little extra pizzazz dip them in chocolate and/or add a drizzle over top.
Simple coconutty goodness that’s purely decadent and delicious!
And, so easy too!
COCONUT ALMOND MACAROONS
- 3 cups unsweetened shredded coconut flakes (I used Bob Red Mill)
- 1 cup canned coconut milk, full or low-fat
- 1/3 cup pure maple syrup
- 1/3 cup slivered almonds (chopped is ok too)
- 1/4 cup spelt, oat, coconut or almond flour (or flour of choice)
- 1 1/2 teaspoons vanilla extract
- pinch of mineral salt
- 7 oz. vegan dark chocolate bar or chocolate chips
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper or a silpat.
In a medium size mixing bowl, combine the coconut, coconut milk, syrup, almonds, flour, vanilla and salt, mix well. Using a 2 tablespoon measuring spoon, scoop out rounded tablespoons, making sure to pack it well. Place on cookie sheet about 1 inch apart. Bake in oven for 20 – 25 minutes, until golden, rotating sheet half through baking. Let cool completely.
Warm the chocolate on the stove over low heat, or in the microwave oven stopping to every 30 seconds to stir. Dip the bottoms of the macaroons into the melted chocolate. Place the cookies back on the lined baking sheet. Drizzle remaining chocolate on top using a spoon or pastry piping bag, refrigerate for 7 – 10 minutes, or until set.
Store macaroons covered or in an air tight container, will last for up to 4 – 5 days. To keep fresher longer, store in an air tight container in the refrigerator.