Macadamia Macaroons
Prep time
Cook time
Total time
Little balls of coconut-macadamia-chocolate heaven! Vegan with gluten-free option.
Recipe type: Dessert, Snack
Serves: 12-14
  • 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)
  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!
Recipe by Vegangela at