Pinterest Reviews · recipes

Pinterest Review- 3 Ingredient Macaroons

Hey everyone! When I was dealing with my little one’s allergies I pretty much had to go vegan. I’m so thankful that’s over but I did miss this recipe I found on Pinterest. It totally satisfied my sweet cravings when I couldn’t bake with any dairy, gluten or eggs so I decided to give it another shot and they were as good as I remember!

It’s super simple to make and only requires 3 ingredients. It’s also vegan friendly!


All you need is unsweetened coconut, vanilla and maple syrup.

First you mix 2  2/3 unsweetened coconut in a food processor. Make sure it’s unsweetened because the first time I tried it wasn’t and it was such a mess to fix this recipe. You’re supposed to mix it until it turns into a butter like consistency. The original recipe said about 5 minutes. Well I mixed for 10 minutes and all I got was this, every single time I’ve made it!


I decided to try it like this anyways and it still worked. While it’s buzzing along in the food processor mix the rest of the coconut, the vanilla and the syrup in a large bowl.


Then add the coconut butter or semi processed coconut.


Scoop spoonfuls on a parchment lined cookie sheet. You can place these super close together because they don’t spread a part.


Bake at 300F for 25 minutes then let them cool for at least 20 minutes or else they will just crumble!

These taste like those ones you find at grocery stores in the brown bags with the little clear window, do you know the ones I’m talking about?!? Enjoy the yummy coconutty sweetness of these macaroons.



  • 2 2/3 cups of shredded, unsweetened coconut (made into butter)
  • 2 cups of shredded unsweetened coconut
  • 1 cup of maple syrup
  • 1 tbsp pure vanilla extract


  • Pre-heat oven to 300F
  • Process 2 2/3 cups of the coconut in the processor until it’s smooth or you give up and use the crumbled version I did.
  • Mix the maple syrup, vanilla extract and remaining coconut in a large bowl
  • Add the coconut butter to the mixture.
  • Scoop spoonfuls onto lined parchment paper.
  • Bake for 25 minutes.
  • Let cool and set for another 25 minutes.
  • Store these in a container for up to a week, if they last that long!

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