Easy Coconut Almond Macaroon Recipe – Gluten-Free & Vegan

Last Updated on 2 months by Neha Deshmukh

Easy Coconut Almond Macaroon Recipe – Gluten-Free & Vegan

Hey everyone! If you’re anything like me, you’re always on the lookout for a sweet treat that doesn’t require a ton of effort. And honestly, these Coconut Almond Macaroons are it! They’re wonderfully chewy, naturally sweet, and the best part? They’re super simple to make – no baking required! I first stumbled upon a version of this recipe years ago, and I’ve been tweaking it ever since to get it just right. Get ready for a new favorite!

Why You’ll Love This Recipe

These aren’t your grandma’s fussy macaroons. This recipe is wonderfully straightforward, perfect for beginner bakers (or anyone who just wants a quick dessert!). They’re naturally gluten-free and vegan, making them a great option for those with dietary restrictions. Plus, they’re packed with delicious coconut and almond flavor. Seriously, what’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these delightful little cookies:

• 1 cup finely shredded dehydrated coconut (about 100g)
• ?? cup almond flour (about 60g)
• 6 tablespoons melted coconut oil (90ml)
• ?? teaspoon fine sea salt (about 2.5g)
• 2 tablespoons maple syrup (grade B) (30ml)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Dehydrated Coconut: This is key! Using dehydrated coconut (not fresh) gives you that classic macaroon chewiness. I find the finer shred works best for binding.
• Almond Flour: Blanched almond flour is what you want here. It creates a lighter texture. I’ve tried almond meal before, and it can make the macaroons a bit grainy.
• Coconut Oil: You can use either refined or unrefined coconut oil. Refined has a neutral flavor, while unrefined will give you a subtle coconut taste. I personally prefer unrefined for a little extra coconut goodness!
• Maple Syrup: Grade B (now called Robust Taste) maple syrup has a deeper, richer flavor that I love in these. Grade A (Golden Delicate Taste) will work in a pinch, but you might want to add a tiny splash of vanilla extract to compensate.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously easy.

1. First, combine the shredded coconut, almond flour, melted coconut oil, sea salt, and maple syrup in a mixing bowl.
2. Now, mix everything together really well until it’s fully incorporated. You want everything nicely coated in the coconut oil and maple syrup.
3. Next, scoop tablespoon-sized portions of the mixture. I like to use a small cookie scoop for consistency.
4. Compact the mixture firmly with your hands or the back of a spoon. This helps them hold their shape.
5. Release the macaroons onto a plate.
6. Finally, refrigerate the macaroons for at least 10 minutes, or until they’re set and firm to the touch. This is important!

Expert Tips

A few little things I’ve learned along the way:

• Don’t skip the chilling time! It’s crucial for the macaroons to firm up.
• If your mixture seems too dry, add a tiny bit more melted coconut oil, a teaspoon at a time.
• If it’s too wet, add a tablespoon of almond flour.

Variations

Want to switch things up? Here are a few ideas:

• Nut-Free Option: Swap the almond flour for sunflower seed flour! It works surprisingly well.
• Sweetness Level Adjustment: Adjust the maple syrup to your liking. Start with 2 tablespoons and add more if you prefer a sweeter treat.
• Chocolate Drizzle Addition: My kids love when I drizzle melted dark chocolate over these. It takes them to another level!
• Vegan: This recipe is already vegan! No changes needed.
• Gluten-Free: This recipe is naturally gluten-free.

Serving Suggestions

These are perfect on their own with a cup of chai, or as a little something sweet after a meal. My friend Sarah always brings these to potlucks, and they disappear fast.

Storage Instructions

Store any leftover macaroons in an airtight container in the refrigerator for up to 2 weeks. They actually get a little chewier the longer they sit, which I don’t mind at all!

FAQs

Let’s answer some common questions:

1. Can I use sweetened shredded coconut in this recipe?

You can, but I don’t recommend it. It will make the macaroons overly sweet. Unsweetened gives you more control over the sweetness level.

2. What’s the best way to ensure the macaroons hold their shape?

Compacting the mixture firmly when you scoop them is key! And definitely don’t skip the chilling time.

3. Can these be made ahead of time?

Absolutely! You can make these a day or two in advance and store them in the refrigerator.

4. What is the difference between refined and unrefined coconut oil for this recipe?

Refined coconut oil has a neutral flavor, while unrefined has a subtle coconut taste. It’s really a matter of personal preference.

5. Can I bake these macaroons instead of refrigerating them?

While this recipe is designed for no-bake setting, you could try baking them at a very low temperature (around 300°F/150°C) for 10-15 minutes. However, they might lose some of their chewiness.