Made with only 5 ingredients, these Almond Pulp Macaroons are egg-free. Most macaroons are made with whipped egg whites, not these! All you need to make these vegan macaroons is shredded coconut, coconut oil, almond pulp, dates, and salt. I love making homemade almond milk. When I do, I often post a photo to Instagram, and I receive comments asking how to use the leftover pulp from almond milk. That’s why I created Almond Pulp Macaroons.
To make these you can use the pulp from my basic Almond Milk recipe, or from my super food Tumeric Milk. I tested these macaroons with both types of pulp and they were fantastic. When these vegan macaroons are made with almond pulp from my Turmeric Milk recipe, they have a spicy, gingery flavor because of the turmeric and ginger in that nut-milk recipe.
I haven’t tried making macaroons using the pulp from my Brazil Nut Milk recipe, or from nut milks made with nuts other than almonds, so I’m not sure if that would work. If you do experiment, please leave a comment to let us know how it goes!
Almond Pulp Macaroons
Ingredients
- ½ cup dates (remove pits)
- 1 cup almond pulp
- ¼ teaspoon celtic sea salt
- ¼ cup coconut oil, melted
- ½ cup unsweetened shredded coconut
Instructions
- In a food processor pulse dates and almond pulp until smooth
- Pulse in salt, coconut oil, and shredded coconut
- Scoop batter 1 tablespoon at a time onto a parchment paper lined baking sheet
- Bake at 350°F for 30 minutes, until golden around the edges
- Cool for 30 minutes, then serve
There is no need to dehydrate the almond milk pulp for this macaroon recipe. If you do, the macaroons will be burnt if cooked for the full 30 minutes.
If you are looking for a regular macaroon recipe, try my Paleo Macaroons made with only 4 ingredients –coconut, egg whites, honey, and salt. Or, you might like my Egg-Free Macaroons made with 6 ingredients –coconut, coconut flour, coconut oil, honey, vanilla, and salt.
Here are some of my other egg-free paleo recipes that use almond milk pulp!
Amy says
Do you have a keto/low carb sweetener recommendation to sub for dates?
Elana says
Hi Amy, here’s a link to my Keto Recipes page for you:
https://elanaspantry.com/diets/keto/
Enjoy!
Elana
agnes gordon says
you are a inspiration to all of us. Please keep sending us those great recipes and take care of yourself.
Alma Magee says
Hi, I tried your simple bread recipe and it tastes really good! The only thing is my bread did not rise very much. Do I need to whisk the eggs more maybe? I used almond flour/meal. Any suggestions?
Ann Sheedy says
where does almond come from?? just ground up almonds????? I need an anawer please somebody thanks
Chels says
Almond pulp is the leftover ground almonds after they have been soaked abd used to make almond milk. :-)
Elizabeth says
Lately, I’ve been making hazelnut milk, and using the pulp for a variation on Danielle Walker’s almond pulp cookie recipe.
Sarah says
Thanks for giving me something to do with the pulp!!! I always feel gilty every time i throw it in the compost:/
Ronni says
I use leftover almond pulp to replace bulgur wheat in recipes like Tabouli. Works great!
Melody says
I’m not crazy about the flavor of Coconut Oil. … I’ve just started cooking this way, and not used it a whole lot… but really don’t like the flavor… Do you know if there would be another way to make things like the cookies that require it ?
Thanks in advance for any suggestions!!
Carla says
You can purchase a refined coconut oil that doesn’t taste like coconut. I use both virgin and refined. I use refined for cooking a sautéing and virgin for raw items and when I want a coconut flavor. Tropical Traditions has a great refined oil or I have tried Nutiva as well.
Renee says
This is great. I’m always looking for new ideas for my almond pulp. Crackers with sunflower seeds, pumpkin seeds, flax seeds, chia seeds, garlic, olive oil, and herbs have been my go to. This will be a nice alternative for a sweet treat.
DawnM says
Do you need to dehydrate the pulp?
buildingupmoms says
I am also wondering about that. How dry do the pulp need to be?
Judy says
For this recipe you don’t need to.
However, I do dehydrate some of my almond pulp in my dehydrator on a fruit leather sheet, turning once until crisp-dry. Then I break up the patty into crumbs and run it through the blender to make almond flour. I use the resulting flour in the recipes I try from this site and her almond flour cookbook.
By the way, I store almond pulp in the freezer until I have enough to warrant running the dehydrator.