Try adding these easy plant-based coconut macaroons to your dessert table this Christmas if you have vegan friends and family that you don’t want to leave out of all the feasting fun!
We’ve been trying to eat a mostly plant-based diet for the last few years and one thing I’ve noticed is that the idea of cooking or baking plant-based recipes often seems really foreign and intimidating to a lot of people. When you’ve been cooking one way your whole life, trying to switch up your tried-and-true recipes for something new can be challenging. But what do you do if you’re hosting a holiday dinner or a get-together and you find out that one of your guests is vegan? What in the world do you make for them when everything you’ve always made has meat, dairy, and eggs in the recipe? Well, that’s where a recipe like this one for plant-based coconut macaroons comes in. Honestly, plant-based cooking can be delicious and super simple, and it doesn’t need to be scary or complicated at all. This good ol’ fashioned treat recipe is just one of many examples of that.
Simple Plant-Based Recipes
I shared a recipe for a plant-based veggie pot pie with a biscuit topping a few months ago and I’ve noticed that it’s been really popular on Pinterest lately and a lot of people have been reading that blog post. I wondered why for a moment, but then I realized that it’s because there are probably millions of people out there who are planning holiday meals for their families right now, and they’re wondering what they can possibly make for the plant-based people who are coming to join them. A recipe like that one is the perfect thing for the holidays. It’s got all the flavours of traditional comfort food, it’s made with basic, familiar ingredients and it’s simple to throw together. It’s just good home cooking without the meat and dairy, which is basically the type of food I cook on a daily basis.
I thought I’d better get to work and share some more recipes like that, and I thought this coconut macaroon recipe would be the perfect addition to a dessert table if you’re looking for a plant-based treat for after dinner. Actually, everyone will enjoy these and no one will taste the difference at all.
They aren’t pretty, but they’re exactly the kind of treat I’d always reach for first on a dessert table. 🙂
Printable Recipe for the Plant-Based Coconut Macaroons
Plant-Based Coconut Macaroons
- 2 cups Unsweetened Shredded Coconut
- 1/3 cup Flour (I used whole wheat)
- 1/2 cup Plant-based milk (almond, coconut, cashew, etc.)
- 1/2 cup Maple syrup
- 1/2 tsp Vanilla extract
- 1/8 tsp salt
- 3/4 cup Dairy-free semi-sweet chocolate chips (read the ingredients)
Preheat oven to 350 degrees and line two baking sheets with parchment paper or non-stick baking mats.
In a medium glass or ceramic bowl, mix together all the ingredients except for the chocolate chips and microwave for about three minutes, stirring halfway through.
Drop the macaroon batter on the baking sheets using a teaspoon. You should get about 30 macaroons total.
Bake for about 15 minutes, removing the macaroons from the oven when they just start to turn golden brown. Allow them to cool completely.
Melt your chocolate chips and dip each macaroon into the chocolate, covering about 1/3-1/2 of the macaroon. Put them back on the baking sheets and chill in the refrigerator for about 10 minutes or until the chocolate is set.
Don’t forget to pin this one so you have it for when you need it!
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