How do I make the cherry paste for these macaroons?

To make the cherry paste, soak unsweetened dry cherries in cold water for 4 hours, then blend them until smooth, adjusting consistency with reserved soaking water.

Why are all the macaroon ingredients processed in a food processor?

Processing all the macaroon ingredients, including the cherry paste, in a food processor with an S-shaped blade ensures they are well combined and results in a consistent texture.

What egg replacer is used in this macaroon recipe?

This recipe uses 3 teaspoons of Ener-G Egg Replacer mixed with 4 tablespoons of warm water, which replaces two eggs in the macaroon mixture.

How should I store the finished Cherry Almond Coconut Macaroons?

Once completely cooled, store these macaroons in an airtight container at room temperature for up to one week to maintain their freshness.

Can I make the cherry paste ahead of time?

Yes, the cherry paste can be made up to two weeks in advance and stored in an airtight container in the refrigerator until you are ready to use it for the macaroons.

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Cherry Almond Coconut Macaroons
[Vegan]

JS By: Jennifer Strohmeyer

Author Bio

Pure Thyme is a blog where Jennifer shares her passion for pure food, simple and... Read More

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A close-up of golden brown vegan Cherry Almond Coconut Macaroons, some with visible cherry bits, arranged on a cooling rack.

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Cherry Almond Coconut Macaroons [Vegan]

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Ingredients You Need for Cherry Almond Coconut Macaroons [Vegan]

For the macaroons

¼ cup light coconut milk
1 ½ cup unsweetened shredded coconut
¼ cup raw almonds
¼ cup date syrup Organics are for Everyone Date Syrup
3 tbsp cherry paste
1 tsp pure vanilla extract
1 tsp almond extract
3 tsp Ener-G Egg Replacer mixed with 4 tbsp warm water (replaces 2 eggs)

For the cherry paste (Makes about 1 cup)

½ cup unsweetened dry cherries
Water for soaking

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How to Prepare Cherry Almond Coconut Macaroons [Vegan]

For the macaroons

Preheat oven to 350 degrees F. Line a baking sheet with a nonstick baking mat or parchment paper. Place all ingredients in a food processor with an S-shaped blade and process until well combined.
Form mixture into 1 tablespoon mounds onto lined baking tray, 2 inches apart. Bake macaroons for 15 minutes or until golden brown on bottom and edges.
Let cool on sheet for 5 minutes. Transfer to wire racks, and cool completely.
Store in airtight container for up to a week.

For the cherry paste

Cover cherries with cold water and soak for 4 hours.
Remove cherries and reserve water. Place cherries in blender or Cuisinart and process until smooth (I like to use my Cuisinart Mini Prep for this). Adjust consistency with some of the reserved water, if needed.
You can store cherry paste in an airtight container in a refrigerator for up to two weeks. Use as needed.