For being a former coconut hater, I sure do love it now.
Whether it’s a side effect of giving up dairy and relying more on cashews and coconuts or the maturing of my palette, I’m all for coconut these days. So it was only natural that I tried my hand at macaroons.
Spoiler alert – nailed it.
Traditionally, macaroons contain sweetened condensed milk and eggs.
But to keep mine vegan friendly, I skipped the eggs altogether and sweetened them with maple syrup! This simple swap kept them naturally sweetened and still seriously delicious.
Another perk? These are easy to make! Just 30 minutes from start to finish, and it all starts with blending your base ingredients in a blender or food processor.
Once you have your base sweetened and the consistency of a dough, scoop out Tablespoon-size amounts and arrange them on a greased baking sheet. Then, bake away!
These little guys brown up quickly, caramelizing the underside and giving a slight crust to the outside, while keeping the centers tender.
And the last (and perhaps most important) step – the dark chocolate dip!
These macaroons are legit! They’re:
Crisp on the outside
Tender on the inside
& Perfect for spring
While these may not be as fluffy as traditional macaroons (due to the lack of eggs), the flavor is spot on and I actually prefer the slightly dense texture. So much coconutty goodness happening here.
And I’m happy to report that they’re husband approved – a big perk in my books.
If you make these macaroons, please let us know! Leave a comment and rate it. And don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see. Cheers, friends!
- 3 cups (265 g) shredded unsweetened coconut
- 1/4 tsp vanilla extract
- 2 Tbsp (30 ml) maple syrup
- 1/2 Tbsp melted coconut oil
- 1/2 cup (~75 g) dairy-free dark chocolate, chopped
- Preheat oven to 350 degrees F (176 C) and lightly grease a baking sheet (or line with parchment paper though the bottoms won’t get as browned).
- Add coconut to a food processor or high-speed blender and blend, scraping down sides as needed, until not quite coconut butter. You want the texture to feel like a dough if you squeeze it between your fingers. If you went too far, add more coconut and it should firm back up.
- Add maple syrup and vanilla and mix again until just incorporated.
- Using a 1.5 Tbsp scoop (like this one) OR a 1 Tablespoon, scoop out enough coconut to fit inside the scoop and pack firmly with your hands to get an even shape, then use your finger or the loosening device to slide it out into the shape of a half circle. Gently lay on baking sheet and continue until all coconut is used - about 10 macaroons for a 1.5 Tablespoon scoop and 15-20 for a 1 Tablespoon scoop.
- Brush the tops lightly with melted coconut oil and sprinkle with leftover crumbs on top. Bake for 8-10 minutes or until the edges/bottoms are golden brown. Set aside.
- While macaroons are cooling, melt chocolate over a double boiler or in the microwave in 30 second increments.
- Once cooled, pick up macaroons and dip in the chocolate, allowing it to come up over the edges slightly. Be gentle as the macaroons can be fragile. Wipe away excess with a spoon.
- Place macaroons on a parchment-lined plate and repeat until all bites are coated. Let set before eating.
- Once set, peel away from parchment and transfer to a serving platter. Will keep covered at room temp for several days or in the freezer for several weeks (though best when fresh).