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+ servings

Coconut Vegaroons

Prep Time20 mins
Cook Time30 mins
Servings: 24 cookies
Shared by: Laura Theodore, the Jazzy Vegetarian


  • 2 tablespoons golden flaxseeds
  • ¼ cup plus 1 tablespoon filtered or spring water
  • 1 ⅓ cups raw unsweetened shredded dried coconut
  • ½ cup plus 2 tablespoons brown sugar sucanat or maple sugar
  • 2 tablespoons garbanzo chickpea flour
  • teaspoon sea salt
  • 1 ¼ teaspoons vanilla extract
  • 2 tablespoons non-dairy milk


  • Preheat the oven to 325 degrees F. Line a large baking sheet with unbleached parchment paper.
  • Put the flaxseeds in a high-performance blender or grain mill, and process into a very fine flour. Transfer to a small bowl. Stir in the water and whisk vigorously to combine. Let the flaxseed mixture stand for 10 minutes while prepping the rest of the ingredients.
  • Put the coconut, sugar, garbanzo flour, and salt in a large bowl, and stir with a dry whisk to combine. Add the flaxseed mixture, vanilla extract, and nondairy milk, and stir until well blended.
  • For each cookie, drop 1 heaping tablespoonful of the dough onto the lined baking sheet, with a cookie scoop or rounded spoon, spacing them about 1 inch apart. Flatten each macaroon slightly using a flat spatula. Bake for 15 minutes. Decrease the temperature to 300 degrees F and bake for 12 to 15 minutes, or until slightly golden brown.
  • Put the baking sheet on a wire rack. Let the cookies cool on the baking sheet for 5 minutes before transferring to a serving platter to cool completely. Store in an airtight container in the refrigerator, the cookies will keep for 4 days.

Bon appetit!