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!
Laren says
Mine were burnt on the bottom after 10 minutes at 350. I am making another batch and will try adjusting the time and temp. I wish I hadn’t wasted the first batch as I could have eaten them raw, the batter was so yummy.
Elana says
Laren, you may need to get an oven thermometer to check that the temperature is correct in your oven.
Kat says
I rarely leave comments but I thought this recipe is great. I didn’t want to bother with drying out my Organic almond pulp and of course didn’t want to throw it away. This is an awesome recipe since there’s no sugar and only a few ingridients. The macaroons were yummy and we went in for seconds and thirds. The only thing was they were falling apart. I wonder if that’s because my pulp had too much moisture in it?
Lisa says
I have often used flax prepared as a “flax egg” with water to help hold things together. I bellieve chia seeds could be used in the same manner.
Vikki Evers says
Am wondering if anyone has tried using almond pulp in other recipes that call for almond flour or meal? Muffins seem like a good idea. Am wondering how it would be converted – less liquid? Any one have any results to report?
Kathy Jackson says
Just made your almond pulp macaroons. They were so delicious! I was a little nervous as last week I used the almond pulp to attempt someone else’s recipe for crackers and they turned out tasted “dusty” but these macaroons were salty, sweet goodness. Thanks!
cheryl munn says
Is this recipe for dry almond pulp or wet? Thank you
Alyson says
I’m wondering the same thing. Mine are baking, with wet pulp, and they are really liquidity.
Elana says
Hi Alyson, if the batter is too wet it would indicate that too much liquid was left in the almond pulp. Be sure to squeeze the nut milk bag as hard as you can to eliminate excess liquid :-)
Alyson says
Thanks!
Lisa says
I have made these now 3 times and my family can’t get enough of them! Such a simple recipe that is a keeper- I agree with Patricia R above!
I freeze my almond pulp after making the milk and so did not dry it out- I found it worked really well.
Leslie Beaumont says
That is good to know since I do not have a dehydrator!
Patricia R. says
These are delicious. I make my own almond milk using 1-1/2 cups almonds and 6 cups water, 1-1/2 dates, a pinch of salt and a little vanilla. Using this amount I get approx. 1 cup of almond pulp which worked perfect for this recipe. I squeezed it dry as much as I could. This recipe is a keeper.
Sandee says
How do I make the almond milk using these great ingredients? Never made almond milk before. Thank you in advance…
Elana says
Sandee, thanks for your comment! Here’s a link to my Almond Milk recipe for you:
https://elanaspantry.com/almond-milk/
Enjoy!
Elana
Elizabeth says
Elana, your almond milk recipe is amazing, especially the tip of soaking the almonds with a vanilla bean overnight. Superb! I do not add any sweetener to the milk because I blend it with coconut water and a pinch of vanilla bean sea salt. It turns out amazing, better than the store bought. Thank you so much for creating this blog. Your recipes are easy and great!
Elana says
Elizabeth, you’re welcome! I’m so happy to hear this recipe is superb :-)
Jen says
Wow, these are surprisingly good! I wasn’t sure how they be, but they are great! Also really good raw. The almond pulp has an almost silky texture. Lots of potential with other flavor additions too. Thanks for another great use for almond pulp!
Sheila says
These just came out of the oven and smell delicious! 30 minutes seemed like a long cook time at 350 degrees. I’m glad I checked at 18 minutes, mine were browned and look just like the one’s in the photo above. I’m afraid at 30 minutes they would have been overcooked. I’m hoping they will not be underdone inside since I did take them out at 18 minutes.
Lauren McGill says
What a great idea, Elena! I plan to make these at the same time as your turmeric milk- no leftover ingredients! :)