Vegan Raspberry Coconut Macaroons
I absolutely adore these macaroons for their perfect balance of textures - the crisp edges give way to a wonderfully chewy center, while the pockets of raspberry add bursts of fruity brightness. The dark chocolate coating creates a satisfying contrast to the sweet coconut, making each bite an indulgent experience. These little gems are surprisingly simple to make but look incredibly impressive on any dessert platter.
Ingredients
- ☐ unsweetened shredded coconut — 3 cups, finely shredded
- ☐ maple syrup — 1/2 cup, warm
- ☐ almond flour — 1/4 cup
- ☐ raspberries — 1 cup, fresh or frozen, chopped
- ☐ vanilla extract — 1 teaspoon
- ☐ dark chocolate — 8 ounces, chopped
- ☐ coconut oil — 2 tablespoons, melted
Nutrition Facts
Per serving · 12 servings total
Instructions
Tap a step to mark it complete as you cook.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded coconut, almond flour, and vanilla extract, stirring until well mixed.
Pour in the warm maple syrup and stir until the coconut is evenly moistened and slightly sticky, about 2 minutes.
Gently fold in the chopped raspberries, being careful not to break them apart completely.
Using a tablespoon or small cookie scoop, form the mixture into small mounds about 1 inch in diameter, placing them 1 inch apart on the prepared baking sheet.
Bake for 18-20 minutes, or until the edges are golden brown and the centers are set.
Let the macaroons cool completely on the baking sheet, about 20 minutes.
While the macaroons cool, prepare the chocolate dip by melting the chopped dark chocolate and coconut oil together in a double boiler or microwave in 30-second intervals, stirring until smooth.
Once the macaroons are completely cool, dip the bottom half of each macaroon into the melted chocolate, tapping off any excess.
Place the dipped macaroons on a wire rack or parchment paper to set for about 30 minutes, or until the chocolate is firm.
Store the macaroons in an airtight container in the refrigerator for up to 1 week.
Recipe notes
For best results, use finely shredded coconut rather than coarse flakes. These macaroons can be made without the chocolate dip for a simpler version, but the chocolate coating adds a lovely richness that pairs beautifully with the raspberry. If using frozen raspberries, there's no need to thaw them first.
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