Absolutely delicious (and healthy) vegan macaroon recipe.


2 2/3 cups shredded unsweetened coconut (to make coconut butter)

2 (additional) cups shredded unsweetened coconut

3/4 cup pure maple syrup

1 tsp. pure non-alcohol vanilla powder/ extract

1/2 tsp. pure non-alcohol almond extract

1/2 tsp. sea salt


In a food processor, process 2 and 2/3 cups of shredded coconut for about 5-8 minutes until coconut butter forms. Alternatively, you can use 1 cup of store bought coconut butter.

Once you have made the coconut butter, mix all ingredients together in a bowl.

Scoop about 1-2 tbsp of dough onto a baking sheet (I used ice cream scoop). You don’t have to leave much room in between as they do not spread out.

Allow the macaroons to sit for 25 minutes in the fridge or freezer so they can firm up. If you have a dehydrator, dehydrate them for 6 hours! Store in the fridge for up to 5 days in a sealed container. makes about 22 macaroons.

Different flavour optionsadd carob nibs and substitute peppermint extract for almond extract and you have carob-mint macaroons. And also another option add zest of one lime for zest lime pie macaroons.

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