• 15
    min
    Prep Time
  • 20
    min
    Cook Time
  • 35
    min
    Ready in

  • per
    Yield
  • 150
    cal
    Calories
  • User Review:
    0
  • User Rating:

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:

  1. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
  2. In a medium bowl, combine the shredded coconut and almond flour.
  3. Add the agave syrup, melted coconut oil, vanilla extract, and salt to the bowl. Mix until everything is well combined.
  4. Using a spoon or cookie scoop, form the mixture into small balls and place them on the prepared baking tray.
  5. Bake in the preheated oven for 15-20 minutes, or until the macaroons are golden around the edges.

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