Vegan Coconut Banana Macaroons (Sugar-Free, Gluten-Free)

Vegan Coconut Banana Macaroons (Sugar-Free, Gluten-Free)


If you are looking for an easy coconut banana macaroon recipe that is vegan, gluten-free, and sugar-free, this is made for you. Naturally sweetened with banana, this macaroon recipe is perfect if you are keeping added sugar to a minimum.

Made with only five ingredients, these macaroons couldn’t be easier to make. Plus, the vegan chocolate drizzle makes the macaroons extra special – a fun holiday or celebration treat.


Vegan Coconut Banana Macaroons (Sugar-Free, Gluten-Free)

Five Ingredients for Vegan Coconut Banana Macaroons:

  • Unsweetened coconut flakes (fine-textured)
  • Tigernut flour
  • Ripe bananas
  • Dark chocolate chips (100% dark for sugar-free or carob for AIP elimination phase)
  • Coconut oil
Vegan Coconut Banana Macaroons (Sugar-Free, Gluten-Free)

RECOMMENDATIONS

  • While the chocolate drizzle is not necessary, it definitely makes it extra special! For a sugar-free macaroon, be sure to use unsweetened vegan dark chocolate. I recommend these sugar-free dark chocolate chips.
  • If you are in the AIP elimination phase, swap out the dark chocolate chocolate drizzle for a carob drizzle made with carob powder. I recommend this recipe for the carob sauce.
  • Store in an airtight container in the fridge for 3-4 days or freeze for up to 3-4 months.

My favorite chocolate treats:


Vegan Coconut Banana Macaroons (sugar-free, gluten-free)

: 14 macaroons
: 5 min
: 45 min
: 50 min
This recipe has no ratings just yet.

If you are looking for an easy coconut banana macaroon recipe that is vegan, gluten-free, and sugar-free, this is made for you.

By:

Ingredients
Directions
  • Step 1 Preheat the oven to 350ยฐF. Line a baking sheet with parchment paper.
  • Step 2 In a medium bowl, add peeled bananas and mash with a fork until smooth.
  • Step 3 Add in the coconut flakes, tigernut flour, and salt. Mix until well-combined.
  • Step 4 Using a #50 cookie scoop (4 tsp), gently place the dough onto the baking sheet with parchment paper. If you donโ€™t have a cookie scoop, form the dough into roughly 1.5 inch diameter balls. This recipe should bake around 14 macaroons.
  • Step 5 Bake for roughly 15-16 minutes and let cool before adding chocolate.
  • Step 6 While the macaroons are cooling, prepare the chocolate or carob sauce.
  • Step 7 For the chocolate sauce, in a microwave safe small bowl, add the chocolate chips and coconut oil. Heat in the microwave in 30-second increments, heating and stirring until smooth. See ingredients for carob sauce recommendation.
  • Step 8 Dip the bottoms of the macaroons into the chocolate sauce and carefully set back (chocolate is facing up) onto the parchment paper/baking sheet. Place the macaroons into the fridge to let the chocolate harden. Wait about 20-30 minutes and remove from the fridge.
  • Step 9 Flip the macaroons so the chocolate bottom is facing down. Using a small spoon, drizzle the chocolate sauce on top of each macaroon.
  • Step 10 Place the macaroons back into the fridge to let the chocolate drizzle harden.
  • Step 11 Ready to eat once the drizzle has set (15-20 minutes). Enjoy!

The Open Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program, designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The Open Cookbook may receive a small referral commission if you make a purchase using one of the website links, at no additional cost to you.


Related Posts