Macaroons are a fun cookie, especially during the holidays. But there’s a moment in baking when you open the oven, take one look, and think: whelp… this is not going according to plan.
That was me with these macaroons. The flavor was right. The intention was right. But the structure? Not so much.
Traditional macaroons rely on eggs or condensed milk to do the heavy lifting. My first oil-free, plant-based attempt leaned on gentler binders — and they just didn’t set. Instead of scrapping the batch, I did what I always do in the kitchen: I asked why.
The answer was simple. Coconut needs a binder that firms when heated. Enter almond butter — rich, neutral, and strong enough to bring it all together. The result? Chewy centers, crisp edges, and macaroons that actually hold their shape. Sometimes the best recipes are born from the fix.
Pro Tip
If a vegan baked good falls apart, it’s usually missing protein or starch that sets when heated. Almond butter works here because it mimics the role of condensed milk — binding, enriching, and stabilizing without oil.
Cost Comparison
- Homemade plant-based macaroons cost about $5–6 per batch, averaging 45–50¢ per cookie using pantry staples.
- Bakery macaroons typically run $2.50–$3.50 each, especially those made with eggs, butter, or condensed milk.
Nutritional Comparison
- These plant-based macaroons are cholesterol-free and significantly lower in saturated fat than traditional versions, because almond butter replaces eggs and dairy-based condensed milk — two major sources of dietary cholesterol.
- Almonds and coconut contribute fiber, vitamin E, magnesium, and plant-based fats, which support satiety and more stable blood sugar compared to refined sugar–heavy bakery macaroons.
Final Thoughts 🌻
Macaroons have always felt like the kind of treat that shows up quietly — on a holiday cookie tray, wrapped in wax paper, or tucked into a tin on the counter where you sneak just one more. They’re simple, a little humble, and meant to be shared.
This version keeps that spirit alive. It’s not about chasing perfection or recreating a bakery replica — it’s about the feeling. The chewy edges, the coconut aroma filling the kitchen, and the satisfaction of knowing you made something comforting with ingredients you feel good about.
If these bring back a memory, pass them on. If they start a new tradition, even better. Either way, they’re proof that plant-based baking can still feel like home.
Coconut Macaroons
Ingredients
Method
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together applesauce, maple syrup, almond butter, vanilla, and salt until smooth.
- Stir in the shredded coconut until fully coated.
- Let the mixture rest 5 minutes to thicken.
- Scoop heaping tablespoons onto the baking sheet and press firmly into compact mounds.
- Bake for 25–28 minutes, rotating once, until edges are golden.
- Cool completely on the pan before moving.
- Optional: Dip bottoms in melted dark chocolate and let set.