These vegan macaroons are so simple together, taste great. If you’re avoiding eggs and dairy for any reason, here’s your ticket to enjoying traditional beloved cookie recipes without a lot of effort.
Bonus–since I almost always bake low-carb, the recipe doubles as a keto macaroon recipe too.
For some reason, I have always had a thing for these little mounds of coconut.
Since my son’s diagnosis with a life-threatening allergy to eggs, my heart always ached whenever I saw a macaroon recipe.
Food allergies are such a problem that way.
The allergy sufferer feels left out, but moms of kids with food allergies feel suffer as well.
Not only is it hard to make foods that taste great and are free of the offending food, but it’s also hard to see recipes that are almost entirely impossible to recreate and you know that your child will never be able to try them.
Happily Discovering Vegan Coconut Macaroons
So finding this recipe was a real treat in many ways.
Cause coconut macaroons are almost ALWAYS made with egg, and I couldn’t share the deliciousness with him.
I tried once or twice to make an egg-free version, but the resulting cookie fell apart much too easily.
So when I saw a recipe for Vegan Coconut Macaroons just before Easter, my face lit up with a smile, I pulled the ingredients together and gave them a whirl.
Surprisingly, they held together pretty well and taste great too.
I adapted a recipe by Recipes Reinvented, made them with a low carb option, and we now have another dessert success in our coconut-loving home.
These taste great plain (the vanilla version) and are fabulous with the cocoa (or carob) added.
You could really do loads of variations – think peppermint, berry…..even perhaps pumpkin!
You could even dip these in chocolate (like my Homemade Chocolate Chips, melted) for a truly lovely dessert.
These vegan coconut macaroons have just the right touch of sweetness and hold together pretty well for not having eggs in them.
And like everything else, when you make it yourself, you really can save a ton of money.
So, I looked up the price of vegan coconut macaroons online and they were $7 per pound. These costs – maybe $1.50 per pound :-).
I always feel a great sense of accomplishment when I can make something delicious for my family — and then I see the same thing in a store or online that costs a small fortune.
Just ask my husband – I get this silly grin on my face when I show him the price tag of the overpriced version.
My kids are now in on the “game” too.
Happy Mom — Happy Sons — Happy Budget.
More Special-Diet Friendly Desserts:
– Homemade “Almond Joy” Bars
– Healthier “Reese’s” Candy
– Homemade Chocolate / Carob Chips
– Homemade “Jello”
– Soft Pumpkin Cookies (these taste like Enjoy Life Allergy-Free Cookies [we think so, at least])
- Rice milk or almond milk would work as well as coconut milk, but coconut milk is thicker and will result in a better finished product. See Easiest Coconut Milk for a homemade option.
- See my post on Gluten-Free Baking Tips for help with gluten-free flour – I used a mix of sweet brown rice and millet. Sweet rice adds a bit of “stickiness” to your gluten-free baked goods. Use organic almond flour if grain free. This also makes this recipe an “S” on the Trim Healthy Mama plan. Substitute 1/2 tablespoon organic coconut flour for AIP.
- You can use organic carob powder instead of cocoa for AIP.
- If making the chocolatey version, use 4 tablespoons of either cocoa/carob for the whole batch. Use 2 tablespoons if you split the batch in half and make half vanilla and half chocolatey.
- Sweetener: If you’d prefer to use a different sweetener, you can use 1/16 teaspoon stevia extract, or 5 1/3 tablespoon erythritol for low carb, or 4 tablespoons coconut sugar for AIP. If you would like to substitute in a liquid sweetener, see this post on how to substitute sweeteners. If using regular sugar, use 4 tablespoons.
Egg-Free Coconut Macaroons
- Preheat the oven to 350°F.
- Line a cookie sheet with parchment paper or prepare by greasing. (I use baking stones that require no pre-treating)
- In a heavy saucepan over medium heat, whisk together the coconut milk, sweetener, and salt.
- Add flour and stir completely
- Heat the mixture to a full boil and simmer for about two minutes or until thickened (if making chocolate version, add 2 tablespoons cocoa powder to the mixture)
- Remove from heat and stir in vanilla and coconut.
- Drop mixture by heaping teaspoonfuls onto the baking sheet. I used a cookie scoop to make things quick and less messy (and it makes nicely shaped macaroons, too :-)!)
- Bake for about 16 minutes, or until golden brown.
- Cool on cookie sheet for a few minutes, then transfer to cooling rack.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Do you have a recipe that needs a makeover for health or allergy reasons?
Let me know!