Vegan Macaroons - 2 Flavors

By • July 24, 2015 0 Comments

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Author Notes: These are a super quick and easy recipe that will have you wanting more... so make it a double batch. activevegetarian

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Makes 25-30

Pumpkin Spice Macaroons

  • 2 cups raw shredded, unsweetened coconut
  • 1/2 cup ground raw almonds (almond flour)
  • 1/2 cup maple syrup
  • 1 tablespoon coconut oil
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon ginger powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 dash ground cloves
  • 1 teaspoon vanilla extract
  • 1 pinch sea salt
  1. 1)Place coconut and spices in a large mixing bowl. Whisk together the agave, pumpkin, vanilla, and oil.
  2. 2)Pour wet ingredients over dry, and mix them all together with hands, till dough is uniformly sticky and clumps together easily. If you need to, add a little more maple syrup.
  3. 3)Scoop in tablespoons onto a lightly greased baking sheet. Set your oven at 325 degrees and bake for twenty minutes—make sure you keep an eye on the macaroon so they are no too dry.
  4. I’d suggest you let them cool completely in a fridge after heating, as they’ll be pretty soft and need to set.

Mocha Chip Macaroons

  • 2 cups raw, shredded, unsweetened coconut
  • 1/4 cup ground raw almonds (almond flour)
  • 2/3 cup cocoa powder
  • 1/2 cup cocoa nibs
  • 1 tablespoon instant coffee
  • 2/3 cup maple syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1 pinch sea salt
  1. 1)Place coconut, almond meal, cocoa powder, coffee, and nibs in a large mixing bowl. Whisk together maple syrup, oil, vanilla, and salt.
  2. 2)Pour wet ingredients over dry, and mix thoroughly, till dough is sticky and clumps together easily. If you need to, add a little more maple syrup.
  3. 3)Set your oven at 325 degrees and bake for twenty minutes—make sure you keep an eye on the macaroon so they are no too dry.
  4. 4)I’d suggest you let them cool completely in a fridge after heating, as they’ll be pretty soft and need to set.

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