Better Bites

My experiments in healthy eating, cooking, and living

Vegan Coconut Macaroons In Four Flavors and the Thanksgiving of Ten Desserts

 Coconut macaroons 2 Coconut macaroons 3 Coconut macaroons 1

 About two Thanksgivings ago I ate ten desserts in that one day. Yes, I admit it. It happened and I certainly didn’t feel good afterwards, but the eating part was so wonderful I just couldn’t stop myself. I shoved my mouth full of my grandma’s ricotta cheesecake, pumpkin and apple pies, as well as many different types of cookies and cake. Now, I know that ten sounds like a lot, but I’m a grazer by nature. I like to nibble on lots of different types of foods. It wasn’t like I just plowed through ten full size desserts, though I must admit, that would be impressive. Really, what led me to eating my plateful(s) of mini-sized desserts and what also let me to bake four versions of coconut macaroons is my indecisiveness.

Who could make just one version? Certainly not me. Nope, I needed to make four and I’m sure I ate nearly half of them myself. I mean when you bring these things to a function (and they’re the only dessert there you can eat), you’re going to devour a bunch of them just because of how delicious they are. These macaroons hit the spot (all four versions). They were lightly crunchy on the outside and oh so moist on the inside. The citrus macaroons were refreshing, while on the other hand, the chocolate and chocolate chip ones were decadent. You choose or don’t and make multiple types of macaroons like I did (I certainly didn’t regret it, especially since these aren’t all that bad for you).

Coconut macaroons 4

Coconut macaroons:

*Adapted from the Coconut Macaroon Thumbprint Recipe found on Oh She Glows

*Makes 16-18 macaroons

Ingredients for citrus macaroons:

1 1/2 cups unsweetened finely shredded coconut

1 cup of almond flour/meal

1/4- 1/2 tsp of fine sea salt

1/2 cup maple syrup

1/4 cup of coconut butter, melted (I used Earth Balance Coconut Spread) *this is not the same as coconut oil

1/2 lemon juiced or 1 lime juiced (depending on the flavor you want)

zest of 1 lemon or lime, depending on the flavor you choose

Ingredients for chocolate and chocolate chip macaroons: 

1 1/2 cups unsweetened finely shredded coconut

1 cup of almond flour/meal

1/4- 1/2 tsp of fine sea salt

1/2 cup maple syrup

1/4 cup of coconut butter, melted (I used Earth Balance Coconut Spread) *this is not the same as coconut oil

1 tsp of vanilla extract

2 tbsp of mini chocolate chips or regular chocolate chips, chopped

*for the chocolate version add 4 tbsp of cocoa powder and 1 tbsp extra of maple syrup and top with cacao nibs (optional)

Method (same for all recipes): 

1- Preheat the oven to 275 degrees and cover a cookie sheet with parchment paper. Then combine the dry ingredients in a bowl. Whisk them together. Then add in the syrup, the melted coconut oil, and any citrus juice or vanilla extract. Mix well. *If you are creating the chocolate version – add the extra maple syrup and the cocoa powder now.

2- Fold in the chocolate chips if creating the chocolate or chocolate chip macaroons. Then use a medium sized-melon baller to create even sized macaroons. Space them evenly apart on the cookie sheet (they don’t need too much room in between because they don’t spread at all).

3- Bake them for 20-22 minutes. They should be slightly crisp on the outside when you pull them out. Let them cool completely before serving (though I’m sure they would taste good warm too). Top the citrus macaroons each with a pinch of fresh zest.

These were delicious. I wouldn’t have made them if there wasn’t a special occasion because otherwise I would have eaten them all on my own. They were that good.

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3 thoughts on “Vegan Coconut Macaroons In Four Flavors and the Thanksgiving of Ten Desserts

  1. I eat ten desserts (at least!) in a day at every holiday gathering I go to! I just can’t help myself when it’s right in front of my face. I love coconut – these look fab! Celeste:)

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