Raw Vegan Coconut Almond Macaroons – a delicious recipe with almonds, coconut, unsweetened coconut, agave. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Soak the almonds for an hour. Drain, disposing of liquid. Reserve almonds.
2
Toast 1/2 cup of coconut in a small saute pan over low heat.
3
Line a baking sheet with parchment or wax paper.
4
Put all ingredients into a food processor. Pulse until finely ground and begins to hold together.
5
Using a tablespoon, scoop mounds of the mixture and place onto prepared baking sheet. Note: when scooping, be sure to press mixture into the tablespoon to ensure it forms a mound and holds together. If the mixture is sticking in the spoon, have a cup of hot water to dip the spoon into between scoops.
6
Refrigerate for one hour. These little mounds of joy were soft but held together, even when bitten into. They tasted even better on the second day.
207
kcal
Calories
18
g
Fat
8
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 cup almonds, 1/2 cup toasted unsweetened coconut, 1/2 cup unsweetened coconut, 1/4 cup agave.
Yes, Raw Vegan Coconut Almond Macaroons falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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