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!

Vegan 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!

Vegan Macadamia Macaroons - Vegan with Gluten-Free option

Macadamia Macaroons
 
Prep time
Cook time
Total time
 
Little balls of coconut-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!

Vegan Macadamia Macaroons - Vegan with Gluten-Free option

14 Comments

  1. Matty 13 April, 2011
  2. Linda 14 April, 2011
    • vegangela 14 April, 2011
      • Linda 14 April, 2011
        • vegangela 14 April, 2011
  3. Jess - The Domestic Vegan 15 April, 2011
  4. Jenn-Cookin' Vegan 17 April, 2011
    • vegangela 17 April, 2011
  5. Lexie 1 May, 2011
    • vegangela 2 May, 2011
  6. Helen 7 January, 2013
    • vegangela 8 January, 2013

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