Escape to a tropical winter wonderland with these naturally sweet, creamy coconut macaroons. Made with coconut milk and a drizzle of pure maple syrup, these macaroons bring a touch of island sunshine to your winter with every naturally sweet bite.
Perfecting the texture
To get that ideal chewy centre and crispy outside, make sure to pack the macaroon mixture tightly when shaping. If you prefer a more toasted exterior, leave them in the oven for an extra 2 minutes—but keep a close eye to avoid burning.
Dreamy Coconut Macaroons
Ingredients
- 2 cups (500 mL) unsweetened shredded coconut
- 1/2 cup (125 mL) almond flour
- 1/2 cup (125 mL) vegan protein powder (vanilla or unflavoured)
- 1/4 tsp (1 mL) sea salt
- 1/3 cup (80 mL) maple syrup
- 1/4 cup (60 mL) coconut cream
- 2 Tbsp (30 mL) coconut oil, melted
- 1 tsp (5 mL) vanilla extract
Directions
01
Preheat oven to 325 F (165 C) and line baking sheet with parchment paper.
02
In large bowl, mix shredded coconut, almond flour, protein powder, and sea salt.
03
In separate bowl, whisk together maple syrup, coconut cream, melted coconut oil, and vanilla extract.
04
Combine wet and dry ingredients, mixing until everything is evenly coated and mixture is sticky.
05
Scoop 1 1/2 Tbsp (22 mL) of mixture into your hands, press firmly, and form into balls or mounds. Place on baking sheet. Bake for 18 to 20 minutes, or until tops are golden and edges are crispy. Remove from oven and let cool on baking sheet for 10 minutes before transferring to wire rack to cool completely.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
