As a busy mom, I’m always on the lookout for healthy and delicious snacks that my family will love. These Vegan and Gluten-Free Coconut Macaroons are a hit every time I make them. They’re perfect for satisfying those sweet cravings without any of the guilt. Whether it’s for a midday snack or a post-dinner treat, these macaroons are always a favorite in our household. Plus, they’re super easy to make, and my kids love helping out in the kitchen!
Number of Servings: 12 macaroons
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Cuisine: Vegan, Gluten-Free
Ingredients:
- 2 cups unsweetened shredded coconut
- 1/4 cup coconut flour
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- Pinch of salt
- Dairy-free chocolate chips (optional)
Equipment/Utensils Required:
- Mixing bowl
- Spoon
- Baking sheet
- Parchment paper
Preparation Steps:
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the shredded coconut, coconut flour, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Mix well until all ingredients are fully combined.
- Using a spoon or cookie scoop, form the mixture into small balls and place them on the prepared baking sheet.
- Gently flatten each ball with the back of a spoon or your fingers to form a cookie shape.
- If desired, press a few dairy-free chocolate chips onto the top of each macaroon.
- Bake in the preheated oven for 18-20 minutes, or until the macaroons are golden brown around the edges.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 120
- Total Fat: 9g
- Saturated Fat: 8g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 1g
Vitamins and Minerals (per serving):
- Iron: 4%
- Magnesium: 6%
- Phosphorus: 6%
- Copper: 8%
- Manganese: 18%
Vegan and Gluten-Free Coconut Macaroons (Clean Eating Kitchen)
They're perfect for satisfying those sweet cravings without any of the guilt. Whether it's for a midday snack or a post-dinner treat, these macaroons are always a favorite in our household. Plus, they're super easy to make, and my kids love helping out in the kitchen!
Ingredients
- 2 cups unsweetened shredded coconut
- 1/4 cup coconut flour
- 1/3 cup maple syrup
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
- Pinch of salt
- Dairy-free chocolate chips optional
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the shredded coconut, coconut flour, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Mix well until all ingredients are fully combined.
- Using a spoon or cookie scoop, form the mixture into small balls and place them on the prepared baking sheet.
- Gently flatten each ball with the back of a spoon or your fingers to form a cookie shape.
- If desired, press a few dairy-free chocolate chips onto the top of each macaroon.
- Bake in the preheated oven for 18-20 minutes, or until the macaroons are golden brown around the edges.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutritional Information (per serving):
- Calories: 120
- Total Fat: 9g
- Saturated Fat: 8g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 1g
- Iron: 4%
- Magnesium: 6%
- Phosphorus: 6%
- Copper: 8%
- Manganese: 18%
