vanilla almond macaroons

WITH CHOCOLATE DRIZZLE

Coconut macaroons are typically loaded with sugar, milk, and eggs. Our nearly raw, vegan version is stripped down to simple, wholesome ingredients with an optional chocolate drizzle that gives “almond joy” a whole new meaning. Looking for more chocolate? Be sure to try the dark chocolate variation!

Yield 24 macaroons
Prep Time 20 minutes
Cook Time 25 minutes
80:20

¾ cup maple syrup

½ cup coconut butter, melted

1 tsp pure vanilla extract

1 tsp pure almond extract

3 cups unsweetened shredded coconut

1½ cups almond flour

½ tsp Himalayan pink salt

For the chocolate drizzle (optional)

½ cup finely grated cacao butter

1 tbsp coconut oil

¼ cup raw cacao powder

3 tbsp maple syrup

1   Preheat the oven to 325°F. Line a baking sheet with parchment paper.

2   In a large bowl, combine the maple syrup, coconut butter, vanilla extract, and almond extract. Stir until creamy. Add the coconut, almond flour, and salt, and stir until fully combined. (It may take some muscle.) You can also use your hands to get the mixture fully incorporated.

3   Using a small ice cream scoop, spoon the dough onto the prepared baking sheet. Place in the oven for 20 to 25 minutes. Remove and let cool.

4   To make the chocolate drizzle, if using, in a small saucepan, melt the cacao butter and oil over low heat. Add the cacao powder and maple syrup, and stir continuously until fully incorporated. Drizzle over top of the macaroons (or dip them right in!).

5   To store, refrigerate or freeze in an airtight container.

variation

For Dark Chocolate Macaroons, omit the almond extract and add 1½ cups raw cacao powder with the coconut in step 2.