How do I make the macaroon nests bind together?

The recipe suggests adding 1 tablespoon of purified water if needed for binding the shredded coconut and almond flour mixture in the food processor.

Can I adjust the sweetness of the chocolate egg filling?

Yes, the recipe notes you can use less maple syrup in the chocolate filling if you prefer a darker, less sweet chocolate.

What are some alternative garnishes for these macaroon nests?

While almonds and goji berries are suggested, the recipe encourages creativity, so you could use other chopped nuts, dried fruits, or even a sprinkle of cacao nibs.

Do these macaroon nests need to be baked?

No, these are a no-bake recipe. The nests are shaped and then chilled in the freezer to set, both before and after adding the chocolate filling.

How should I store leftover Vanilla Almond Macaroon Nests?

Since they are chilled to set, it's best to store them in an airtight container in the refrigerator to maintain their shape and texture, or in the freezer for longer storage.

11 years ago

Vanilla Almond Macaroon Nests With Chocolate Eggs
[Vegan]

JK By: Julie Van den Kerchove

Author Bio

Julie Van den Kerchove is a plant-based chef & author with a passion for low-carb... Read More

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Close-up of several vegan vanilla almond macaroon nests, each filled with dark chocolate ganache and garnished with chopped almonds and red goji berries, presented on a plate.

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Vanilla Almond Macaroon Nests With Chocolate Eggs [Vegan]

These Vanilla Almond Macaroon Nests with Chocolate Eggs are perfect for this time of the year: they are sweet, chewy, and comforting. I love how the tropical flavor of the vanilla almond macaroon base reminds me of warm summer days.

Ingredients You Need for Vanilla Almond Macaroon Nests With Chocolate Eggs [Vegan]

Vanilla Almond Macaroon Nests:

2 cups of shredded coconut, unsweetened
2 cups of almond flour
¼ cup + 2 tablespoons of extra virgin coconut oil, melted
3 tablespoons of maple syrup
15 drops of pure liquid Stevia
2 teaspoons of pure vanilla extract
¼ + 1/8 teaspoon Himalayan crystal salt or sea salt
1 tablespoon of purified water (optional, if needed for binding)

Chocolate ‘Egg’ Filling:

¾ cup of extra virgin coconut oil
¾ cup of maple syrup (use less if you prefer dark chocolate)
¾ cup of cacao powder, unsweetened

Garnish:

Almonds, finely chopped
Goji berries, roughly chopped
… Or other toppings! Feel free to get creative here

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How to Prepare Vanilla Almond Macaroon Nests With Chocolate Eggs [Vegan]

Vanilla Almond Macaroon Nests:

Combine shredded coconut, almond flour, coconut oil, maple syrup, stevia, vanilla extract and Himalayan crystal salt in a food processor fitted with an S-blade. Process until well combined. Add water if needed for binding.
Shape the dough into small macaroon nests. The easiest way is to roll the dough into small balls and press it down with the palm of your hand.
Put the macaroon nests on a plate lined with baking paper or plastic foil and place them in the freezer while you prepare the chocolate filling.

Chocolate ‘Egg’ Filling:

Melt your coconut oil on the stovetop on low to medium heat, or by using a double boiler.
Turn off the heat and add the maple syrup. Stir until well combined.
Gradually add the cacao powder and mix well. If you wish, you can make this chocolate filling in a blender as well.
Pour the chocolate filling into the chilled macaroon nests. Garnish with crushed almonds and goji berries, or other toppings of your choice.
Put in the freezer for another 10 minutes. Make yourself a nice cup of tea and now… get ready to dive in!