Easy Vegan Holiday Season: Day 6

Post by Aine Davis

Who doesn’t love macaroons? My belly…that’s who! Macaroons were my favourite, favourite, favourite dessert. Unfortunately, regular macaroons are chock-full of egg white. Yuck! 

So, I took it upon myself to create my own! And after many trials and tribulations, I present to you: the most delicious and delectable vegan macaroon recipe I have to offer.


Whole Food Almond Macaroons


  • 2 cups unsweetened shredded coconut
  • 2 cups of almonds
  • ½ cup arrowroot flour
  • ¼ cup tapioca
  • 2 tbsp baking powder
  • 1 tbsp agave (add more if you’d like them extra sweet)
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil
  • 3-4 tbsp water


1) Preheat oven to 350 degrees F.

2) Blend the almonds in a food processor and pulse until a fine powder has been reached.

3) Mix the almond powder together with the remaining dry ingredients together in a bowl.

4) Add the agave syrup, vanilla extra and coconut oil. Whisk together with fork.

5) Add the water one tablespoon at a time until the dough is sticky to the touch. 

6) Roll the dough into balls approximately 1 inch in diameter. Spread the balls out on a lined baking sheet.

7) Bake in oven for 15 minutes until golden brown.

Makes 12 macaroons.

Enjoy! Try eating the macaroons accompanied with a mug of our vegan eggnog.

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