Four-Minute Coconut Macaroons

Long time reader…first time “poster/commenter”. I “dare” you to attempt to make a vegan (plus healthy) version of one of my favourite desserts: millionaire squares (three layers: a shortbread bottom, caramel middle, and chocolate top). I would love to see what you could do with something like these! Love your blog Katie!

Oooh, these look great!! I’m also a soft cookie fan. My friend likes them crunchy so I always give her cookies if I overbake them.

Creme brulee would be awesome! (But if you do this, you should get a blow torch, because creme brulee is nothing without the crispy top!) Lava cakes are also fun.

Oh, and I like soft cookies too. Crunchy is for chips, not cookies. 😉

I do a baked version of these! Yours are much quicker 🙂

chocolate lavaaaaa cakeeee with mousse?
pretty dern fancy (and my favorite thing ever)

I think peach shaped cakes/cookies are pretty fancy:
http://allrecipes.com/Recipe/austrian-peach-cookies-ii/detail.aspx
http://easteuropeanfood.about.com/od/croatianserbiandesserts/r/breskvice.htm

Or coconut cake, truffle cake or some gorgeous pastry (like croissants).

You always come up with yummiest looking treats!! But now you have out done yourself, little lady! A 4 MINUTE macaroon?!?!?! I have to try this…like today. like right now 🙂

Fancy to me is this! They look amazing 🙂

Oh YUM! I will be making these ASAP, because I’m obsessed with all things coconut…and the fact that they take three minutes to put together is definitely a plus! As far as fancy desserts, I’ve been thinking about attempting a healthy, vegan tiramisu, but if you make it first, well, that’d be ideal! 😉

Good luck, I’m sure whatever you come up with will be beautiful and scrumptious!

I would stick with French desserts/pastries – creme brulee, croissants, French macarons, etc. They’re very reliant on butter end eggs, and also fairly high in fat, so it’d be interesting to see your version.

I neeeeed to make these!!! I know I say that about ALL your recipes, but it’s just so true!! I love macaroons but wasn’t sure how to make them healthy. Now you’ve done that for me! Thank you! 😉

As for the fancy dessert… maybe something like a fresh fruit tart with the pastry cream and everything or that layered dessert that has fruit, pound cake, and whipped cream! Or that chocolate pots de cream thing – no idea what it’s called but they’re like individual baked chocolate pudding cake things. Sorry for the awful description! Or maybe lemon bars/tarts or cream puffs with chocolate sauce or one of those cakes that you roll with a creamy filling or fresh fruit crepes or cannoli (!!!) or chocolate croissants or eclairs! I know that you will wow the readers with anything you make! 😀

Oh and I made a chocolate chip pizzert the other day!!! The picture on my blog is not exactly appealing but it tasted AMAZING!!!!! Ahhh, your pizzerts are just SO goooood!! 😀 <3

These are really easy. I made some awesome vanilla bean macaroons a while back, but they were slightly labor intensive so I haven’t made them since. Thanks for the motivation to get coconutty. I love the chocolate drizzle on the top 🙂

you won me over considering im ignorant to the idea that coconut macaroons can be made egg-white-free and look THIS GOOD! they hold up just like the regular ones- major plus!

xoxo <3

Awww 😀 They are so cute!!! I make a super fast macaroon with only two ingredients: coconut shavings and squash. The recipe is on my site. But when I get the craving for a macaroon, I just throw it, mix, and it’s ready in under a minute!

When I think of fancy-Creme Brulee. I mean just listen to the name! It screams fancy! Or espresso ice cream? That sounds fancy, and it would be super easy to make using your Vitamix technique and subbing coffee mixed with coconut milk.

Croissants? ^_^ Not really a dessert but still yummy 😛

That’s so weird! I was having a major chocolate dipped macaroon craving last night! I just made these and they are FANTASTIC!!!!!!! Hmmm maybe make something crazy like a vegan chocolate candy bar? Like a kit kat or wonka bar or a TWIK BAR!!!!

I’m with you chewy cookies far out weigh crunchy and the only way I’ll eat an oreo is if it’s soaked in milk lol By the way this recipe is awesome with cocoa powder in place of the flour and lite chocolate soy milk to make chocolate coconut macaroons. I make a regular non-vegan version and wondered if it would work with your simple recipe and yum! They were awesome and of course I added some super dark chocolate chips to the mix before baking to make them extra decadent!! Thanks for a quicker way to one of my favorite cookies to be baked and eaten!! 🙂

hmmmm as for fancy desserts what about a pound cake drizzled with a berry sauce? Maybe a lemon pound cake w/ blueberry and coconut? Would be awesome for a healthier version of pound cake to be made!!

Oh my gosh, i tried a macaroon for the first time today and LOVED it. I only had one, but luckily you posted this so I can have more now… and I’m sure much healthier than the one I had! It was from Carlo’s Bakery (Cake Boss!!)

Maybe a cream puff or chocolate eclair? A pumpkin roll? Or a chocolate roll! Baked alaska. Pineapple upside down cake! I’m full of ideas! It’s not exactly fancy, but I’d love to see a jewish apple cake!

love macaroons!!

and whatever you make will wow the audience for sure 😉 you are amazing in the kitchen
maybe do some type of layered cake?? or something that requires a few more steps than making a cookie….pumpkin is going into season maybe a pumpkin cake?? we have done chocolate cupcakes with pumpkin frosting before (not on blog but for the bakery) and that was fun.
good luck!!!

You should make a croissant filled with chocolate!!! 😀 They’re soooo good, and I bet you could make a better and healthier veganized version!! 🙂

Floating Islands Katie. You can drizzle chocolate on them. Can you make them vegan?

Love coconut. These sound great!

Can’t wait to try these! ….. And, no…. you are not the only one who dislikes Oreos! 🙂 Eeewwwww!

I made these tonight and they tasted FANTASTIC!! Is there anything that can be done so that they don’t fall apart when you bite into one though?

can you use stevia instead of agave in most your recipes and this one?

Hi Katie!

It’s Bridget – I tried these and substituted almond meal flour and a bit of coconut flour ( they did not have the feel or look anything like what you have above ) – I would love any tips on how to cook with coconut flour/almond meal flour since I’m paleo I can’t do spelt or just a gluten free type flour.

Bridget

Hi Katie! I’d like to try this recipe for passover next week (with coconut flour these are a perfect grain free dessert!)…I will be very busy that day, so I’m wondering about do-ahead options – do they hold up ok in an air-tight container for a day? Or could I refrigerate the dough after scooping and then just bake last minute? Any tips would be great!

How did I even get to this page? Geez, Katie, your website is ADDICTIVE!!! I can’t stop browsing. Help! This handsome looking macaroon is going to be in our easter basket. yamm

I just made these – SO GOOD! Everyone in my family loved them! I’ve always loved an unhealthy sugar-laden macaroon, but these are just genius. Katie, I’m so glad I came across your blog. It’s my new favourite for healthy deserts 🙂

i could not find a printable version of this recipe – am i missing something?

I just made these- I didn’t have any maple syrup or agave so I subbed brown rice syrup. They are awesome! I used a tablespoon measuring spoon to scoop the balls because I do not have a melon scooper. It must e about half a size bigger.

Hi! I found these while browsing for vegan macaroons. My boyfriends wants them as a special request. I am wondering though… Do you think these are able to be frozen and then taken out again?

I made these and they were so good! I used ground chia seeds in place of the flour and added a little extra chia too. Also, to disguise the chia and because, yeah, it’s more chocolate, I added some quality cocoa powder. So yummy!!

Hi Katie – I made these yesterday and my oldest daughter LOVED them! We took them with us to see a movie at a drive-in. My question is: how do I know if they are done? I could see how the mixture got thicker and came together a little bit while I was microwaving them. They held together to be plopped on the baking sheet and baked. But after they cooled, they ended up a little…gelatinous? I’m sure it’s the coconut milk or something, but texturally, I think I’d like them more if they are a little dryer. I’m debating if it was just my cooking that did that, or if maybe an added tbls of flour might help. If you ever make these cookies again (and I totally am…they’ll be a part of our Easter dessert offerings), any chance you’d post a photo of the mixture out of the microwave and before you put them on a cookie sheet? Thank you for this recipe!

I followed this recipe the T and they turned out picture perfect. This is what worked for me: I used coconut flour, maple/agave syrup from Trader Joe’s and used four tsp instead of using 1 stp of Stevia. After I mixed in my bowl, I placed in the microwave for three minutes but pulled it out after 1:58 to stir and cool down a touch. You can see coconut has a LOT of liquid so the full three minutes worked on the 1st batch but the second batch 4 full minutes (and removing twice during that time to stir and cool) worked best. After the full three minutes were done I stirred and set to the side to let it cool since I would be pressing it into a cookie scooper. After about 4 to 5 minutes I was able to easily press the coconut mixture into a cookie scooper, pressing firmly and then place on cookie sheet. Cooked them for the full 12 minutes and they were PERFECT. Sadly, the recipe only makes twelve (Yes I wanted more!) and since I would be taking these to a Mother’s Day lunch, I needed to double the batch. I used a 13.5 oz coconut milk(organic) from Whole Foods, so this allowed for a double recipe. The other items had plenty to double, so it worked perfect.
Thank you for this recipe, and I am sorry I was so long winded, I just know it’s frustrating when we spend time and money on a new recipe for it to fail, that has happened just recently in my kitchen and I about lost my mind!
Blessings always,
Jen

I just made these cookies and they didn’t raise? Any sugguestions of what I may have done wrong?

I made a huge batch of these for my office, they are SO delicious! I had to bake mine for a little longer though as they were too squishy but super yummy. Thanks so much for this inspiring recipe!

Dear Katie,

You’ve made our lives 100% better! And that’s no lie! I’ve been following along for quite a while, and what I’ve learned and adapted from your work has been a godsend when it comes to my son with his specific diet and the restrictions on top of that for making school food (no nuts, etc). I can give you the LIST of ways your recipes help – from the smaller portions (gluten free doesn’t keep well so small size is awesome) – to the inclusion of variations so we don’t have to experiment as much on our own when we can’t add something like sugar – but instead I’m going to tell you about the awesome (in my ever so humble opinion) macaroons I made today.

My son is a Japanophile in a serious way. We’re talking card-carrying nut for anything with a link to Japan. Now, in Japan there grow some curious things called marimo, and these are green balls of algae. Everyone, to the Google machine! You won’t regret it; they’re adorable. 🙂

Green balls of algae, right? Can you see where this is going?

So let’s say I made some macaroons (which I did) and added something green (did that too) and they looked like … marimo.

Son’s new favourite snack.

In case you’re wondering, I added matcha for the green. I could have added spirulina and made some really REALLY truly green balls of algae, haha, but… We don’t like the taste of it. Matcha worked beautifully for us. 🙂 I always add an extra half cup of coconut and have never had any problems, half of the maple syrup is enough for us, this time I added some milled chia seed to and no one could tell (yay extra nutrition!), and by chance this time I didn’t precook it at all, just mixed, shaped into balls, and baked. No problems. In fact, I’d call this the tastiest, most successful batch I’ve ever made. Oh, and tried it with potato starch for our flour. Worked wonderfully.

Again, thank you for your work. I honestly don’t know where I’d be without your macaroons… or carrot cake… or chocolate cake……

<3

How many does this make?

How many does this recipe make?