The perfect raspberry coconut chocolate macaroons have arrived! Oil free, dairy free, processed sugar free, healthy, extremely delicious, and the dark chocolate dip takes them to the next level. It needs 5 simple ingredients and each macaroon has only 94 kcal!

This is one of those treats that’s perfect any time of the year. Delicious, not too heavy, and a crowd pleaser; making them perfect for parties as well.

Healthy Vegan Raspberry Macaroons

I used to love traditional coconut macaroons, but I hadn’t had one since going vegan. It was about time to create my own vegan macaroon recipe with a twist! These chocolate dipped macaroons are healthyish, they even have some oats, they aren’t oily or too heavy, and most importantly, the recipe turned out delicious.

It took me two tries to get the texture, flavor and consistency I wanted. You can skip the chocolate if you want, or you can just as easily cover them completely in chocolate. Your call! For me a little chocolate dip only at the bottom was enough. I love this recipe because it’s:

1. Healthier than most coconut macaroon recipes I’ve seen.

2. Super quick and easy to make.

3. Ingredients are mostly whole foods, which means it’s refined sugar-free, oil free, and I even added oats.

4. They taste incredible!

Only 5 Ingredients

• Shredded coconut

• Raspberries

• GF quick oats (aka quick oats)

• Maple syrup

• Dark chocolate chips

I used organic quick oats for this recipe. If you only have rolled oats (traditional oats), put them in the food processor and pulse once or twice to reduce the flake size.

Sweetness: I didn’t make these vegan coconut macaroons crazy sweet. In my opinion traditional macaroons are too sweet and can’t even taste the coconut properly. However, you do you, so taste the mix and decide if you need it sweeter. If you add extra maple syrup, you might have to add more shredded coconut to compensate for the added moisture.

Chocolate: I used dark chocolate chips but you could just use a chocolate bar instead. Make sure to crush it in a few pieces before you melt it.

How to Make Vegan Chocolate Dipped Macaroons?

You just need a bowl, and a baking sheet.

• Preheat oven to 350F (180C).

• Add all ingredients but the chocolate to a bowl and mix.

• Line a baking tray with parchment paper.

• Take spoons of the macaroon mix and spread on the baking tray.

• Bake for 10-15 minutes and let them cool.

• Melt the dark chocolate in a Bain Marie bath, dip the bottom of each macaroon in the melted dark chocolate.

• Optional: finish it with some shredded coconut on top and enjoy! They’re better while fresh, but if you have leftovers they can last up to 5 days in the fridge.

This Vegan Raspberry Coconut Macaroon Is

• Gluten free

• Egg-free

• Dairy-free (without butter)

• Healthier than most raspberry coconut macaroon

  recipes I’ve seen

• Refined sugar-free

• Easy to make

• Oil free

• Amazing as dessert, breakfast, or snack

Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.

Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation because I would love to see your take on this recipe!

Thanks!