Vegan Cherry Macaroons

6 65 102
Ingredients Minutes Calories
Prep Cook Servings
40 min 25 min 25
Vegan Cherry Macaroons
Health Rating


2 cup Dried cherries
1/3 cup Maple syrup, pure
1 tbsp Coconut oil
1 tsp Vanilla extract, pure
2 cup Coconut, shredded, unsweetened
1/2 tsp Himalayan sea salt


Soak cherries in water for 30 minutes to an hour to soften them up.

Preheat the oven to 300°F and line a baking sheet with parchment paper or a Silpat.

Once the cherries are done soaking, blend them in a food processor with 1/4 cup of the soaking water along with maple syrup, coconut oil and vanilla extract to create a pink paste.

In a medium sized bowl mix the coconut and salt into the cherry paste.

Scoop 1 Tbsp sized balls of dough onto the baking sheet and bake for 25 minutes, or until the bottom of the macaroons are golden brown. You can place the macaroons fairly close together because their shape won’t change while cooking.

Remove the macaroons from the oven and let them cool for 30 minutes before storing or serving.

Tip: For a chocolate coating whisk together 1/2 Tbsp melted coconut oil, 3 Tbsp cacao or cocoa powder and 1/2 Tbsp maple syrup to drizzle on top.

Nutrition Facts

Per Portion

Calories 102
Calories from fat 41
Calories from saturated fat 18.5
Total Fat 4.6 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.1 g
Cholesterol 0
Sodium 15.7 mg
Potassium 77 mg
Total Carbohydrate 14.4 g
Dietary Fiber 1.1 g
Sugars 11.2 g
Protein 0.6 g

Dietary servings

Per Portion

Fruit 0.3

Energy sources

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