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!
MJ says
I replaced the fat with butter and the coconut with oatmeal and cooked them for 17 minutes. Turned out great!
Elana says
Thanks MJ!
Julie says
I made almond milk today and recalled that you had posted recipes using left over almond pulp. I made these and they are a new favorite ( I added a touch of almond extract). Thank you!
Elana says
Julie, thanks for letting me know these are your favorite!
Idite says
I made this recipe with cashew pulp (and added also cinnamon) . Came out good, As expected, all your recipes are fabulous!
Elana says
Idite, thanks! I’m so happy to hear my recipes are always fabulous :-)
Kay says
My cookies did not stay together after baking.
Elana says
Kay, thanks for your comment. That typically happens due to a couple of factors, but most often when the dates used in the recipe are a bit stale and dried out, since they are the binder it’s important to use ones that are not too old :-)
Janet Harbaugh says
I had the same problem with a batch. For the next batch I soaked the dates in about 3 T of hot water for an hour or so in a covered dish. Also used fresh pulp so there was a little more moisture there as well. End result was awesome! So much flavor!
Elana says
Janet, glad to hear these were awesome!
Claire says
For the half cup of dates — do you measure before or after you remove the pits? do you cram them into the measuring cup or just put them in and level it off? Looking forward to trying this recipe!
Elana says
Claire, it really won’t make a difference :-)
Robin says
Do you have estimated nutritional info? Just curios. These macaroons were FABULOUS! The best way to use leftover pulp from milking.
Elana says
Robin, so glad that these were fabulous! For more about nutrition info go here:
https://elanaspantry.com/nutrition-information/
Have a great day!
Elana
karen says
Just tried this using a mix of Brazil nut and peanut “paste” as they were needing using. Everything else the same as the recipe. Needed a little less cooking time then stated but they are totally amazing and are definitely on my go to list now!
Elana says
Karen, so glad these are on your go to list!
Nofa Nizam says
Hi Elana,
Is almond flour high in PUFAs and is it bad to consumed everyday?
Elana says
Nofa, I love almond flour because it’s high in protein and good fat, and far better than so many of the other food choices out there. Here’s a post I wrote on why I think it’s such an amazing food:
https://elanaspantry.com/10-great-almond-flour-recipes/
Enjoy!
Elana
Trisha says
This recipe is great! I didn’t have dates, so I used 1/2 cup of mashed banana instead, and a tiny bit of honey. Everything else was as written. Even my husband liked them, and thought they tasted like “real cookies and not healthy ones”. From him that’s the ultimate compliment
Elana says
Thanks Trisha! So glad you and your husband liked these :-)
sue says
Do I need to dry out the pulp in the oven first to make almond meal or can it be used as is (wet pulp)?
Elana says
Sue, no need to put the pulp in the oven first.
sue says
Thanks so much. Just made some almond milk so this recipe is on tomorrow’s “to do” list ?
Lynn says
I love when I find the answer to my question by reading comments!