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]



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


  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.