Traditionally, macaroons contain eggs and sweetened milk.
But, you can also prepare macaroons without eggs and you can use maple or agave syrup instead of milk and sugar. Your macaroons will be naturally sweetened and they will be very delicious.
Below you will see some of the recipes how to prepare vegan coconut macaroons.
Recipe 1
Ingredients:
1 cup of sugar
½ cup of non-dairy milk
2 tablespoons of brown rice syrup
2 teaspoons of vanilla extract
1 teaspoon of salt
3 cups of shredded unsweetened coconut
¾ cup of flour
Preparation:
First step is to preheat the oven to 200 C. Then, take a bowl and mix sugar, brown rice syrup, vanilla extract, non-dairy milk, salt and shredded coconut. The next step is to add flour to the bowl where the wet ingredients are mixed and to build dough. Mix the ingredients with a spoon or with your fingers, because the dough will be probably very thick. Then, roll the dough into small balls or into a shape of a half circle and place these cookies on a baking paper. Bake the macaroons for 10 minutes and you can eat them.
Recipe 2
Ingredients:
3 cups of shredded unsweetened coconut
½ tablespoon of melted coconut oil
¼ teaspoon of vanilla extract
2 tablespoons of maple syrup
½ cup of chopped dairy free dark chocolate
Preparation:
Preheat the oven and put a little grease on a baking sheet. Place coconut in a blender and blend until you get the consistency of dough. Then, add vanilla and maple syrup and mix again. After that, scoop the dough into balls or in the shape of half circle. Place these macaroons on a baking sheet and put a little coconut oil on them. Also, you can sprinkle them with leftover crumbs. Bake macaroons 8-10 minutes and let them cool down. Then, dip macaroons in the chocolate and wipe away excess of chocolate with a spoon. Place macaroons on platter and eat them fresh, but you can also keep them in the fridge or at room temperature for several days. For preparing these coconut macaroons you will need only half an hour.
Recipe 3
Ingredients:
1 cup of shredded unsweetened coconut
1 tablespoon of flour
½ cup of coconut milk
3 tablespoons of agave or maple syrup
1 packet of stevia
¼ tablespoon of coconut extract
A little salt
Preparation:
Mix all the ingredients and put that mixture in microwave for 3 minutes. When the mixture is firm enough, scoop it into balls. You can use a spoon or an ice-cream scoop. Place the balls in a microwave for several minutes more, and then let them cool down. You can also drizzle chocolate over the tops of these macaroons or dip them in chocolate.
Recipe 4
Ingredients:
Olive oil in a cooking spray
1 ½ cups of unsweetened flaked coconut
1 cup of unbleached flour
¾ cup of water
¾ cup of cashews
½ cup of raw sugar
½ teaspoon of salt
½ teaspoon of almond extract
Preparation:
Preheat the oven and spray a baking sheet with cooking spray. Then, mix coconut and flour in a bowl. Blend cashews, sugar, salt, water and almond extract in a blender. Stir cashew mixture into coconut mixture and scoop the dough into balls. Place the balls on the baking sheet and bake 10-15 minutes.
Recipe 5
Ingredients:
2 ¾ cups of shredded coconut
¾ cup of agave nectar
2 teaspoons of vanilla vodka
¼ teaspoon of salt
2 cups of shredded coconut
Preparation:
Place shredded coconut in a blender and blend until smooth. In a large bowl mix coconut butter, vanilla vodka, salt and agave and add 2 cups of shredded coconut. Mix all ingredients once more and then scoop small tablespoons of the dough onto a dehydrator sheet. Dehydrate macaroons 24-36 hours.
Recipe 6
Ingredients:
1 cup of unsweetened shredded coconut flakes
2 tablespoons of maple syrup
2 tablespoons of coconut oil
½ cup of almond flour
1 teaspoon of vanilla extract
Preparation:
Place the ingredients in a food processor and roll the dough into balls or into the shape of half circle. Keep the macaroons in the fridge. If you want chocolate macaroons, you can add 1 tablespoon of cacao powder.
