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!
Debra says
It’s excellent that there’s such a tasty way to use what would otherwise have just gone into the rubbish bin. These macaroons look amazing.
Elana says
Thanks Debra, I totally agree :-)
Christine says
I don’t have a food processor, can I just mix the ingredients into a bowl?
Elana says
Christine, I haven’t tried that so not sure.
Sheryl says
I dry in oven, 300 degrees, 30 min. Season the dry pulp & use to “bread” meat
Clarkles says
How do you season it?!
Libby says
These were delicious! Thank you so much for the recipe.
Elana says
Libby, so glad you liked them! You’re welcome!
Silvana says
Oh my God, i LOVED this recipe. First one Ive tried for my left over Almond pulp. They turned out so good and it’s so easy and quick!
Karen says
I am new to making almond milk, so just found this use for pulp. These worked brilliantly for me except for the time. Mine were done in 15 minutes. Also I used big Chilean raisins instead of dates which worked but meant more than just pulsing, I had to process. I also hand worked the dough some and rolled it into little balls then flattened. Very tasty!
anavonber says
What is an alternative to dates? Can maple syrup be used? Thanks!
Elana says
Hi Anavonber, I’m not sure if maple syrup will work as it might make the batter too liquidy. If you experiment please let us know how it goes.
angel says
Since I will be using a dehydrator making these can you give me some advice on temp and how long. This recipe looks so wondeeful, I can’t wait to get started!!
Elana says
Hi Angel, I haven’t ever used a dehydrator (don’t own one) so not sure. If you do try this in yours please stop back by and let us know how it goes!
Louise says
I made your apple pie with nut crust for a friend’s dinner party, it was a hit!!!
And now these cookies… I can’t thank you enough for this recipe!
I didn’t know what to do with all my leftover pulp.
My cookies were still quite soft after 30 min, I turned off the oven and let them sit there for another 30 min to dry.
They’re great!
Can these be frozen???
Best regards,
Louise
Elana says
Louise, so glad to hear these were great! I haven’t tried freezing them so not sure if that will work :-)
Melissa says
These little cookies are delicious. But it’s like a never ending cycle because these taste great with a glass of Almond milk. And If i keep eating them I’ll need to keep making more and more almond milk. :) What is the best way to store these / how long do they last? Thanks for the recipe!
Elana says
Melissa, we leave them out on a plate on the counter for a day or two :-)