- 
							 15
 minPrep Time
- 
							 20
 minCook Time
- 
							 35
 minReady in
- 
							 
 perYield
- 
							 150
 calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dessert
- Allergens:Tree Nuts
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Indulge in the delight of Tropical Vegan Coconut Macaroons, a recipe that artfully combines the richness of coconut with the sweetness of agave syrup, creating a dessert that’s both satisfying and light. This particular variation of the classic macaroon pays homage to its coconut core, ensuring each bite is imbued with a tropical essence. As these macaroons bake, their exterior becomes delightfully crisp, giving way to a moist, chewy interior. Perfect for those following a vegan lifestyle, this dessert eschews traditional ingredients for plant-based alternatives, offering a guilt-free indulgence. Whether you’re a seasoned vegan baker or a curious culinarian, this recipe promises to be a delightful adventure into vegan baking.
Ingredients
- 1 1/2 cups unsweetened shredded coconut
- 1/2 cup almond flour
- 1/4 cup agave syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Steps:
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a medium bowl, combine the shredded coconut and almond flour.
- Add the agave syrup, melted coconut oil, vanilla extract, and salt to the bowl. Mix until everything is well combined.
- Using a spoon or cookie scoop, form the mixture into small balls and place them on the prepared baking tray.
- Bake in the preheated oven for 15-20 minutes, or until the macaroons are golden around the edges.
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