Macadamia Macaroons

I really love the healthy truffles that I discovered a couple weeks ago but when I went to make them yesterday, I realized that I didn’t have enough walnuts, pecans, or almonds to make them. I did however have a lot of desiccated coconut and really felt like something “coconut-y”. Hmm – I wonder what little balls of coconut goodness I could make? Macaroons, of course!

Macadamia Macaroons - Vegan with Gluten-Free option

A Google search of “vegan macaroons” pulled up Linda’s Chocolate Drizzled Coconut Macaroons. I decided to add some macadamia nuts to the mix – just to make them that much more indulgent and tropical-tasting. I used whole wheat flour so they weren’t gluten-free, but they will be if you use rice flour or even coconut flour.

These guys are a little bit on the dry side, which I guess is the case with most macaroons. But they’re also really yummy and chewy, and perfect with a cold glass of soy/almond/rice milk. Mmm!

Macadamia Macaroons - Vegan with Gluten-Free option

Macadamia Macaroons
 
Prep time
Cook time
Total time
 
Little balls of coocnut-macadamia-chocolate heaven! Vegan with gluten-free option.
Author:
Recipe type: Dessert, Snack
Serves: 12-14
Ingredients
  • ⅓ cup wholewheat (wholemeal) flour (brown rice flour or coconut flour would also work)
  • 2 ½ cups unsweetened desiccated (flaked) coconut
  • ½ cup macadamia nuts, chopped
  • ½ cup coconut milk
  • ⅓ cup agave nectar
  • 1 small pinch salt
  • 1 teaspoon vanilla extract
  • 100 g (3.5 oz) dark chocolate, melted (optional)
Instructions
  1. Preheat oven to 180°C (350°F) and line a baking tray (pan/sheet) with a silicone mat or parchment paper.
  2. In a large bowl, mix all the macaroon ingredients together – flour, coconut, macadamias, coconut milk, agave, salt and vanilla extract until evenly combined. The mixture will be moist and very slightly sticky.
  3. Using one 5 cm (2 inch) diameter ice-cream scoop, scoop out portions of the dough onto the prepared tray (pan/sheet). Ensure that you pack the scoop tightly, and dip the scoop in cold water between scoops to avoid unnecessary sticking.
  4. Bake in middle of preheated oven for 15-18 minutes or until just lightly browned. Try not to over bake.
  5. Remove from oven and let cool on the baking tray (pan/sheet).
  6. Once cool, drizzle or dip in chocolate and let set. Enjoy!

Macadamia Macaroons - Vegan with Gluten-Free option

14 Comments

  1. Matty says:

    These look like a fabulous pre-workout snack. The picture is making me drool.

    Reply
    • vegangela says:

      Thanks very much :))

      Reply
  2. Linda says:

    Hi Angela, your macaroons look delicious! I’m glad you liked the recipe with your own little tweaks. I’m considering making them into small balls next time and then coating them in tempered chocolate – yumz!

    Reply
    • vegangela says:

      Thanks Linda! I was going to leave a comment on your blog today but you got to me first ;) – These are awesome, thanks so much for posting them! Smaller macaroons would be awesome and maybe I wouldn’t feel as guilty for eating so many of them – haha!

      Reply
      • Linda says:

        As an extension to your tropical theme – I guess you could add crystallized/candied papaya or pineapple too. I find that the age of my flour can change the consistency of these macaroons, so add a little less flour for a moister macaroon :).

        Reply
        • vegangela says:

          That’s a great idea! Yum! Yes, you’re right and maybe a bit less since I used whole wheat… but they’re still really chewy and delicious!

          Reply
  3. OHMIGOSH. These look so delicious! What gorgeous photos!

    Reply
    • vegangela says:

      Thanks Jess! :)

      Reply
  4. Jenn-Cookin' Vegan says:

    These macaroons look amazing! If I had macadamia nuts on hand I would be making them right now! I love your photographs as well – gorgeous!

    Reply
    • vegangela says:

      Thanks Jenn! They’re pretty awesome – I should know, since I pretty much ate the whole batch. Hah! Let me know if you make them! :)

      Reply
  5. Lexie says:

    I tried these guys! But I was missing a few things so I had to tweak it slightly, instead of agave I used maple syrup, and I used half macadamias, half slivered almonds. Worked out really well!

    Reply
    • vegangela says:

      Hi Lexie – It’s all about using what you have on hand. I sub maple syrup for agave all the time – being Canadian, I never have a shortage of maple syrup… even all the way in Sydney. (Pre-requisite for Canadian guests to bring a bottle when they visit!) The almonds would be yummy too. Glad this worked for you – thanks for taking the time to comment! :)

      Reply
  6. Helen says:

    http://www.facebook.com/pages/Helen-Cooks-with-Demarle-at-Home-Independent-rep/215594271804773?__req=2e

    http://www.mydemarleathome.com/helencook/

    I see that you do not use silpat. Do you know what one is? It is the non stick cookie sheet that nothing sticks to. It is used all over the world by professional chefs, bakers, chocolate makers etc. You do not need parchment paper and never need to grease. I think you’d love it.
    Take a look at my info and let me know if you want more info.

    Reply
    • vegangela says:

      Yes! I work with a limited kitchen at the moment, but it’s next-up on my “to buy” list. Thanks for stopping by! :)

      Reply
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