Go Back

Coconut Macaroons

I had a friend ask me to plant-base these and they were so fun to work on. Chewy, coconut-forward macaroons made plant-based and oil-free, bound with almond butter for structure, lightly sweetened, and finished with crisp edges and cozy bakery vibes. So yum!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Plant Based
Calories: 175
Ingredients Method Notes

Ingredients
  

  • 3 cups unsweetened shredded coconut
  • ½ cup unsweetened applesauce
  • ⅓ cup maple syrup
  • ¼ cup natural almond butter
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • Optional -½ cup dairy-free dark chocolate melted (for dipping)

Method
 

  1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together applesauce, maple syrup, almond butter, vanilla, and salt until smooth.
  3. Stir in the shredded coconut until fully coated.
  4. Let the mixture rest 5 minutes to thicken.
  5. Scoop heaping tablespoons onto the baking sheet and press firmly into compact mounds.
  6. Bake for 25–28 minutes, rotating once, until edges are golden.
  7. Cool completely on the pan before moving.
  8. Optional: Dip bottoms in melted dark chocolate and let set.

Notes

I dip the bottom of these in melted dairy free chocolate and then drizzle some on top as well. Easiest way to melt the chocolate is put it in the microwave for 20 seconds and stir.