Recipe: Freezer Macaroons (Vegan, Gluten Free, Dairy Free)

One of my favourite treats growing up was chocolate coconut macaroons. In fact, I liked them so much that I would make small microwave batches on the sly. One of the key ingredients in those macaroons, milk, helped to bind the macaroons together and give them the perfect texture once cooled and hardened. When I realized I couldn’t have milk anymore, I had to give them up. It wasn’t until a couple of months ago that I found a product that replicated the original taste closely enough that I wanted to stuff my face with them. I was inspired to try make making my own once again. Here is the recipe:


  • 2 cups Dried coconut (Medium coconut will roll into balls best. You can replace up to half of the coconut with oat bran or oats if desired.)
  • 1/4 cup plus 1 Tbsp Cocoa powder
  • 1/2 tsp Vanilla bean powder
  • 1 large pinch Sea salt (fine)
  • 1/2 cup Maple syrup
  • 1 Tbsp Virgin coconut oil


  1. Measure out and mix the first five (dry) ingredients in a bowl.
  2. Add the two wet ingredients and stir to thoroughly blend.
  3. Form into balls (using hands or an ice cream scoop) and place on a baking sheet covered with waxed paper or parchment paper.
  4. If you just used your hands to form balls, your hands are a mess. No one will judge you if you lick your hands. If they do, let them try.
  5. Place in the freezer until frozen. Alternately, you can put them in a dehydrator at 125 degrees Fahrenheit for a few hours until the outer parts are less sticky, and then place into freezer.
  6. Move the balls into a more permanent container and store in the freezer until ready to eat.

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