Best Vegan Macaroons Recipes

VEGAN ALMOND MACAROONS

Steps:

• Place the 2 1/2 cups (250 grams) almonds, the sugar, aquafaba, almond extract, and salt in a stand mixer fitted with a paddle attachment. Paddle on medium-high speed for 10 minutes. Yes, 10 full minutes! The almonds will slowly break down and eventually the batter should look like thick quicksand. Scrape the batter into an airtight container and refrigerate for at least 4 hours or preferably overnight, to allow it to stiffen up a little bit.
• When ready to bake the cookies, preheat the oven to 325 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper and spray it very liberally with pan spray--this is a sticky cookie, so don't be shy. Using a small (2-tablespoon) ice cream scoop or large spoon, scoop balls of dough about the size of golf balls onto the prepared baking sheet, spacing them a few inches apart. Press the dough with the palm of your hand to flatten the cookies until they are about 1/2 inch thick (moisten your hand with water to prevent sticking). Sprinkle the cookies liberally with the remaining 1/2 cup (50 grams) almonds and press slightly to adhere. Bake for 26 to 30 minutes, rotating the baking sheet midway through the baking time, until the cookies are totally medium golden brown on top and along the edges and the almonds are lightly toasted. Don't underbake or they will be gummy in the center. Let cool on the baking sheet on a wire rack.
• Almond macaroons can be stored in an airtight container at room temperature for up to 1 week.

VEGAN COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a baking sheet with cooking spray.
• Combine coconut and flour in a large bowl.
• Puree cashews, water, sugar, salt, and almond extract together in a blender.
• Stir cashew mixture into coconut mixture until well blended.
• Form coconut mixture into 1-inch balls and flatten; arrange on the prepared baking sheet.
• Bake cookies in the preheated oven until edges are golden, 12 to 15 minutes.

GLUTEN FREE, RAW, VEGAN, VANILLA/BLONDE MACAROONS

Steps:

• Add coconut to your food processor, cover, and pulse several times to further break up the coconut. Add the remaining ingredients, cover, and run the processor again to mix completely. Scrape down the sides if necessary.Working quickly {coconut oil melts very rapidly in your hands!}, roll the mixture into small balls and place in a dish lined with parchment paper. Better yet, use a small scoop to measure equally sized portions, depositing them directly on the dish.Refrigerate immediately, allowing the macaroons to set up, then cover and store in your fridge or freezer.Makes 10-15 macaroons, depending on size.

GLUTEN FREE, RAW, VEGAN CHOCOLATE MACAROONS

Steps:

• Add coconut to your food processor, cover, and pulse several times to further break up the coconut. Add the remaining ingredients, cover, and run the processor again to mix completely. Scrape down the sides if necessary. Working quickly {coconut oil melts very rapidly in your hands!}, roll the mixture into small balls and place in a dish lined with parchment paper. Better yet, use a small scoop {like this} to measure equally sized portions, depositing them directly on the dish. Refrigerate immediately, allowing the macaroons to set up, then cover and store in your fridge or freezer. Makes 10-15 macaroons, depending on size.

VEGAN MACAROONS

Steps:

• Preheat oven to 350 degrees.
• Bring coconut milk, maple syrup and salt to a boil.
• Whisk in flour.
• Cook over medium-low heat until thickened, about 3 minutes.
• Add the coconut extract or vanilla as soon as it's done boiling.
• Mix in remaining ingredients.
• Using a cookie scoop (preferable) drop onto cookie sheet.
• Bake at 350 degrees for 15 minutes or until golden brown.