Vegan Coconut Macaroons

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"This recipe is so easy and so simple. I was very surprised at how yummy they were."
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30 m servings 166 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

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



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