Coconut Macaroons – Quick and Easy

Quick and easy coconut macaroons, a sweet plant based treat that you can make in 30 minutes of less. Have a sugar craving? Make these! You will be digging into these in 30 minutes or less, which is quicker than jumping in your car to go find something to satisfy that sugar craving. There’s not a whole lot to say about these treats. Because by the time you finish reading this post you literally could have finished making a batch. They are that quick and that easy and that good. So this post is all about you finding reasons to make these by looking at how awesome they look. Enjoy!

Baked And Ready In Minutes

These do not take long to bake in the oven at all, so you’ll need to keep an eye on them. At 10 minutes in the oven check them every 2 – 3 minutes. they should be done in no longer than 15 minutes, but it also depends on the type of oven you have.

What’s not to love with these Coconut Macaroons? They are sweet, the lemon gives them a bite and the raw cacao drizzle adds a bit of bitterness to balance out the sweetness. Even not chocolate fans like myself can handle these. They store really well also. Just place them in an airtight container and keep them in the fridge.

Sweet Treats You Can Get Behind

If you do give this recipe a try, do share on social media and tag #pffplate. It’s great to see all your amazing recreations. Enjoy!

Print Recipe

SUPER EASY COCONUT MACAROONS | Plant based vegan sweet desserts

Serves: 5 - 6 Prep Time: 10 Minutes Cooking Time: 14 minutes 14 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1½  cups shredded coconut

¼ cup almond flour

2 tbsp solid coconut oil

¼ cup pure maple syrup (or liquid sweetener of choice)

1½  tbsp fresh lemon juice

zest from 1 large lemon

pinch sea salt

1 tsp vanilla extract

 

Raw Cacao Drizzle

3 tbsp raw cacao (or sub vegan cocoa powder)

1 tbsp maple syrup

1 tbsp coconut oil

warm water (if needed)

Instructions

*Makes about 10 -12 macaroons

• Preheat the oven to 180C/350F
• Line a baking sheet with parchment paper or a silicone baking mat
• Add all the ingredients to a food processor and pulse a few times until the mixture is uniform and the coconut shreds are shredded, but still visible
• Using a small ice cream/cookie scoop or spoon, scoop out balls of the mixture and then roll each one in your hand (if needed) and then place them on the baking sheet
• Bake in the oven for 12-14 minutes, until golden on the bottom. Remove from the oven and cool completely on a cooling rack. 

 

Raw Cacao Drizzle

• Mix all the ingredients together in a small bowl. Add a few drops of warm water if it is too thick
• Drizzle melted chocolate over the tops of the macaroons

 

These store well in the refrigerator for a week, though they may all be eaten in a few hours!