I am SO excited about these easy vegan strawberry coconut macaroons! They are the perfect summer treat. I love summer for many reasons, but all the fresh local produce is one of the big ones! These coconut macaroons use fresh summer strawberries, and they are to die for!

I LOVE a good coconut macaroon. Last summer, I made lemon coconut macaroons and they quickly became a household favorite. This summer, while remaking that recipe, I started to experiment with using fresh fruit. I had some strawberries I really needed to use up, and figured this would be the perfect place to try them out! They were a hit right away. Kai’s only complaint? “They’re a little rich, so I can only eat a few at a time”. I’ll take that criticism any day. Also, from a self-proclaimed dessert lover, I did not find them too rich and can confirm I’ve eaten several in a row.

What do I need to make these vegan strawberry coconut macaroons?

• Coconut flour
• Maple syrup (for vegan) or honey
• Vanilla
• Unsweetened, shredded coconut
• Fresh strawberries! – I got mine from Farm Boy
• Coconut oil

Looking for more cookie recipes?

• Paleo lemon coconut macaroons
• The best tahini chocolate chip cookies
• The best oatmeal chocolate chip cookies

Ingredients:

• 4 tablespoons of coconut flour
• 1/2 cup of maple syrup or honey
• 1 teaspoon of vanilla
• 2 full medium sized strawberries with the leaves/stem removed
• 1 1/2 cups of unsweetened, shredded coconut
• 1/4 cup of coconut oil, room temperature *Note: if your coconut oil has liquefied at room temperature, measure it out and place it in the refrigerator for 10 minutes before using, don’t use liquid coconut oil
• 1/4 cup of finely diced strawberries, patted dry with a paper towel or dry, clean cloth

Instructions:

Step 4:

Once everything is combined, scoop the macaroon mixture into approximately 2 tablespoon sized balls. Place the balls on your prepared cookie sheet, leaving about 2 inches between each ball. They should not spread out very much if your coconut oil was solid.

Step 5:

Bake macaroons until the edges and tops are lightly golden, approximately 10-12 minutes. Allow them to cool on the baking sheet for 30 minutes before carefully removing them to a wire cooling rack to cool completely to room temperature.

Step 6:

Macaroons can be stored in a container at room temperature for 5 days or in the refrigerator for up to a week. Enjoy!

Notes:

1. I haven’t tried freezing these macaroons yet, so I don’t know how long/well they will keep in the freezer.

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