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These vegan macaroons are quite the treat. The cookie itself is a classic take on the traditional macaroon but the toasted pumpkin seeds, melted chocolate, and sea salt makes these cookies truly stand out. They are perfect for a sweet snack with coffee or to round out a meal in style.

Maple Coconut Caramel Macaroons [Vegan, Gluten-Free]

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Ingredients You Need for Maple Coconut Caramel Macaroons [Vegan, Gluten-Free]

For the Macaroons:
  • 3/4 cup maple syrup
  • 1/4 cup coconut cream
  • 1 tablespoon coconut oil
  • 3 cups coconut, flaked
  • 1/2 cup almond flour

For the Topping:

  • 5 ounces vegan dark chocolate, melted
  • 2 tablespoons pumpkin seeds, toasted
  • A pinch of sea salt

How to Prepare Maple Coconut Caramel Macaroons [Vegan, Gluten-Free]

  1. Preheat your oven to 350°F.
  2. Toast your pumpkin seeds for 5 minutes.
  3. In a saucepan, over medium heat, combine the maple syrup, coconut cream, and oil. Whisk and bring the mixture to a boil over medium heat.
  4. Cook it for 5 minutes and then remove from the heat – continuing to whisk it.
  5. Add the vanilla and a pinch of salt and then, set it aside.
  6. Blend 1/3 cup of the caramel, coconut flakes, and almond flour until the ingredients stick together.
  7. Make the mixture into tight balls and place them on a baking tray.
  8. Bake them until they are golden. This should take 10 minutes.
  9. Decorate them with your toppings before storing them in the refrigerator.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Robin

See My Recipes

Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook. As a wife and active mother to two teenage daughters, Robin is well-versed in creating easy, flavorful recipes to accommodate a wide variety of palates. Whether you’re a lover of meat and potatoes or strictly vegan and gluten-free, Robin’s non-threatening recipes and captivating photography will appeal to all tastes.

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