These 3 ingredient coconut macaroons are sweetened with wholesome mangos and maple syrup.  They come together really quickly for a healthy sweet treat!  Add melted chocolate and sliced almonds to make them a little more sinful!

vegan coconut macaroons, wfpb, vegan, raw, gluten free, oil free

I love sweets, it’s no secret!  A day just does not feel complete if I have not eaten some kind of sweet treat.  I used to love to chow down on almond joy or mounds candy bars.  They were so small that I could easily eat 4 of them and pack on the pounds and shoot up my sugar! But, as we all know processed candy bars are far from healthy and are generally addicting.  These coconut macaroons are a much healthier choice than any candy bar and you still feel like you are indulging.

vegan coconut macaroons, wfpb, vegan, raw, gluten free, oil free

I love mangos and put them in so many things but my youngest is not a big fan of them.  For him I have to either omit the mango or greatly reduce the amount so the flavor is not overpowering for him.  Easily adjust the mango or maple flavors by adding or subtracting the fresh mango or pure maple syrup in the recipe.

vegan coconut macaroons, raw, gluten free, oil free, wfpb

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Print Recipe
Coconut Macaroons
These 3 ingredient coconut macaroons are sweetened with wholesome mangos and maple syrup.  They come together really quickly for a healthy sweet treat!  Add melted chocolate and sliced almonds to make them a little more sinful!
WFPB Maple Mango Macaroons, vegan
Course Dessert
Prep Time 15 minutes
Passive Time 30 minutes
Servings
pieces
Ingredients
Course Dessert
Prep Time 15 minutes
Passive Time 30 minutes
Servings
pieces
Ingredients
WFPB Maple Mango Macaroons, vegan
Instructions
  1. Place coconut, mango, maple syrup and optional salt in a food processor or blender and pulse until well combined but not creamed.
  2. Roll into desired shape using approximately 1 Tablespoon at a time.
  3. If desired dip in or drizzle with melted chocolate and top with sliced almonds.
  4. Freeze on a silicone baking mat for 30 minutes and then store in a sealed container in the freezer. ENJOY!

2 Comments

  1. Christine Smith

    This recipe looks SO yummy. Do you use fresh mango or dried?

  2. The Veggie Gal

    Hi Christine,

    I use fresh mango but I’m sure dried would be fine if that is all you have available. You will need to soak it before to soften and add a little extra liquid to the mixture.

    Thanks for stopping by.

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