No Bake Coconut Macaroons, Yummy Vegan!

Vegan No Bake Coconut Macaroons // easy, delicious, vegan and gluten free

Vegan No Bake Coconut Macaroons, gluten-free .

These vegan no-bake coconut macaroons are delicious, snowy white treats that melt in the mouth.

A simple recipe of coconut and ground almonds combined with coconut oil and a sweetening syrup to make moist little cookies.

There is no oven required making them perfect for camper van cooking, I loved getting to know my new truck camper kitchen over the weekend making these macaroons!

We spent the weekend camping in the absolutely gorgeous Knight Stainforth Hall Caravan and Camping Park with some friends in Yorkshire, they also have a truck camper!

I wanted to make a vegan treat for Chris’s cousin who was popping round for a cuppa and I found a great recipe for no bake macaroons on The Nutritional Epiphany blog. 

I’ve lightly adjusted that already-great recipe to make it vegan by swapping the honey for a vegan-suitable syrup and I’ve drizzled them with chocolate because that how I wanna eat them!

No Bake Vegan Coconut MacaroonsI’ve finally treated myself to a jar of coconut oil, something that is usually a bit to expensive for my shopping budget. I figured that if I use it frugally it’s an ideal ingredient for camper living as it doesn’t need to be kept in a fridge. I’ve decanted it out of the heavy glass jar though, into a plastic tub, as weight is such an issue in this truck camper, every kilogram counts!

To counter the expensive coconut oil, I went down the cheap route for the sweetener for these macaroons: I was intending to use maple syrup but that’s a costly treat so I used the awesomely inexpensive Lyle’s Maple Golden Syrup instead, not such a healthy sweetener but hell it’s good stuff!

You could use regular golden syrup or any other liquid sweetener that you prefer, I like the light maple flavour cutting through the macaroons though.
No Bake Vegan Coconut MacaroonsThe first batch I made are the snow-white macaroons in the photographs, they went down an absolute treat with our guests and they looks so delicate and pale.

I made another batch today and this time I toasted the desiccated coconut in a dry frying pan before making macaroons and this transformed them somewhat, giving them even more of a coconut flavour and a slightly ‘baked’ texture. I think I prefer them, only a teeny bit more though and I think the pale white, untoasted ones look prettier.

Try them both ways and see which you prefer, let me know!

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Vegan No Bake Coconut Macaroons, gluten-free

Adapted from The Nutritional Epiphany. 

Cover a chopping board or tray with baking parchment or a silicone mat

  • 125 g (1 + 1/2 cups) desiccated coconut
  • 100 g (1 cup) ground almonds
  • pinch salt
  • 95 g (1/2 cup) coconut oil
  • 50 ml (1/4 cup) golden syrup or maple syrup
  • 50 g dark chocolate to decorate

(Optional) Toast the desiccated coconut in a dry frying pan until lightly golden.

Combine the desiccated coconut, the ground almonds and the salt in a mixing bowl and set aside.

Measure out the coconut oil into a pan, I did this by placing the pan onto my scales and weighing the solid coconut oil into it (or you could melt it and measure it into a measuring jug (100 ml).

Add the syrup and melt on the hob.

Pour the melted liquid over the dry ingredients in the bowl and mix together.

Form rounded patties with the wet mixture, compacting them a little with your hands. Place onto the prepared parchment or silicon mat.

Freeze for around 15 minutes to solidify the coconut oil. My little van freezer did the job perfectly, I haven’t frozen anything else in it yet! Just big enough for a batch of macaroons.

Meanwhile, melt the chocolate in a dish or bowl over a pan of barely simmering water, remove the macaroons from the freezer and drizzle over the melted chocolate: I used a spoon but you could also make a piping bag with a cone of parchment.

Leave aside to set the chocolate, then they are ready to serve at room temperature or from the fridge, delicious!

No Bake Vegan Coconut MacaroonsDrizzling chocolate in my van, the sun shining through the windows and lovely views over the Yorkshire Dales, this is a heavenly life now!

The new camper is so much lighter, the sun floods in making photographing these macaroons much easier than the old van!

No Bake Vegan Coconut Macaroons
An easy healthy snack that requires no baking and perfect for vegan treats and camper van cooking!
Print
Ingredients
  1. 125 g (1 + 1/2 cups) desiccated coconut
  2. 100 g (1 cup) ground almonds
  3. pinch salt
  4. 95 g (1/2 cup) coconut oil
  5. 50 ml (1/4 cup) golden syrup or maple syrup
  6. 50 g dark chocolate to decorate
Instructions
  1. Cover a chopping board or tray with baking parchment or a silicone mat.
  2. Toast the desiccated coconut in a dry frying pan until lightly golden (optional).
  3. Combine the desiccated coconut, the ground almonds and the salt in a mixing bowl and set aside.
  4. Measure out the coconut oil into a pan and add the syrup, melt on the hob.
  5. Pour the melted liquid over the dry ingredients in the bowl and mix together.
  6. Form rounded patties with the wet mixture, compacting them a little with your hands. Place onto the prepared parchment or silicon mat.
  7. Freeze for around 15 minutes to solidify the coconut oil.
  8. Meanwhile, melt the chocolate in a dish or bowl over a pan of barely simmering water, remove the macaroons from the freezer and drizzle over the melted chocolate: I used a spoon but you could also make a piping bag with a cone of parchment.
  9. Leave to set the chocolate then they are ready to serve at room temperature, delicious!
Notes
  1. Measure out the coconut oil by placing the pan onto some kitchen scales and weighing the solid coconut oil into it or you could melt it and measure it in a measuring jug (100 ml or 1/2 cup).
  2. If you don't have a freezer (if you're in a camper van), leave them somewhere cool and they should eventually solidify.
  3. Toasting the desiccated coconut makes these macaroons a little lighter and more coconutty, but they are delicious either way.
Adapted from The Nutritional Epiphany blog
Vagabond Baker http://vagabondbaker.com/
No Bake Vegan Coconut Macaroons

Do you love coconut oil? Do you bake or make yummy treats when you go camping?

By Rachel A Davis   Follow on Bloglovin

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4 Responses

  1. Lucy says:

    Love these! I buy coconut macaroons all the time (one of my fave gluten free treats) but have never tried to make them before but will have to give it a try.
    Lucy recently posted…The Cottage Loaf in Somerset, reviewedMy Profile

  2. Jennie says:

    These look yummy! Like they’d melt in the mouth 🙂 Everything is improved with a drizzle of chocolate too!

    Jennie // Scarletscorchdroppers

    xx
    Jennie recently posted…Bacon, Potato and Asparagus SaladMy Profile

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