The best vegan coconut macaroons made with just 4 simple ingredients for an easy recipe perfect for special occasions.
- Soak Dates: Place the pitted dates in a bowl and cover with hot water. Soak for at least 15 minutes then drain well, shaking off any excess water.
- Preheat the oven to 350 F.
- Blend Cashews: Place the cashews in a food processor and process for 30-45 seconds until broken down into a coarse, grainy flour. If there are a few larger pieces left behind, that’s ok.
- Add Coconut: Add the coconut flakes and process until it starts to become a bit oily and almost paste-like. You should start to see bits of paste sticking to the side of the food processor. This might take a few minutes. Make sure you achieve this pasty consistency as the released oils are what bind the macaroons together.
- Add Dates and Salt: Add the soaked dates, sea salt and vanilla (if using) and process until completely combined. The mixture should be oily but somewhat sticky.
- Create Macaroons: Line a cookie sheet with parchment paper then use a small cookie scoop to create each macaroon. If you don’t have a scoop, you can use your hands to shape the dough into little domes. You should get 15-16 macaroons, placing each on the prepared tray.
- Bake: Bake for 12 minutes then remove from the oven and let cool on the pan for at least 30 minutes. They will be soft and fragile when you take them out of the oven so don’t handle them until they’ve firmed up for at least 30 minutes.
- Melt Chocolate: When you’re ready, melt the chocolate in a double boiler or in a microwave-safe bowl in the microwave in 15-second intervals (stir between each increment) until completely smooth and creamy.
- Dip Macaroons: Press the bottom of each macaroon into the melted chocolate so the chocolate coats the bottom and about 1/8th of an inch up the sides. Once you’ve coated them all, place the entire tray in the fridge for about 30 minutes to firm.
- Once the chocolate is set, enjoy!
Storing: Store in a sealed container in the fridge for up to 2 weeks or freezer for up to 3 months. I recommended keeping them in the fridge until just before serving as the chocolate may melt if gets warm. They can be stored at room temperature for up to 4 days if kept cool.
- Serving Size: 1
- Calories: 180
- Sugar: 6.2 g
- Fat: 15 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 3 g
Keywords: easy coconut macaroons, healthy coconut macaroons