Almond Pulp Macaroons

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
Serves:
16macaroons
Print Recipe
Instructions
  1. In a food processor pulse dates and almond pulp until smooth
  2. Pulse in salt, coconut oil, and shredded coconut
  3. Scoop batter 1 tablespoon at a time onto a parchment paper lined baking sheet
  4. Bake at 350°F for 30 minutes, until golden around the edges
  5. Cool for 30 minutes, then serve
Made this recipe and it is AMAZINGLY DELICIOUS!!! I made no alterations and it was just perfect. I’m a fan and looking forward to perusing through your other recipes. Thanks for sharing!

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!


Buy My Books!

paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook


Comments

112 responses to “Almond Pulp Macaroons”

  1. Hi, I made these over the weekend, and I tried half as the recipe states and half in my dehydrator since there’s nothing that needs to be cooked (well, I also added a scoop of raw cacao powder to the whole batch cuz everythings better with chocolate!)
    For the dehydrator, I squashed each scoop as thin as I could, ~1/8″, and placed them on the mesh, dehydrated at 105 degrees for about 24 hours. Gotta say I prefer the dehydrator version! They’re slightly chewy and really quite wonderful, will definitely be making again!

  2. Made these exactly how the recipe stated, and they came out perfect and delish. I made walnut milk instead. I didn’t even wait for them to cool off. I threw three of them in my freshly made walnut milk and it was good! Haha, I had to try one by itself too, you know just to make sure. Thanks for the recipe because it is a keeper.

  3. Hi, Elana! I just made your Almond Pulp Macaroons with my leftover almond pulp. I had it stored in the fridge for several days. The macaroons came out ok, but they did not look like yours. Did you roll them into a ball and then flatten them on the bottom of the baking sheet? Also, I had to lower the temp half way, because I notice they were burning too quick on the outside. I did not use a regular oven so I tried to experiment using my NuWave Oven. I just want to know if your macaroons were soft in the inside after cooling. I placed them in the oven for 14 mins at 350 F and then I lowered the temp to 250 F for 6 more mins. My macaroons were golden brown on the outside but a bit moist on the inside. Any suggestions? I would like to hear your thoughts on this. Once again, thank you and even though they did not look as yummy as yours; they were still good in taste.

    • Hi Elizabeth, thanks for your questions! As indicated in the recipe instructions, I use a scoop to form these macaroons. I think if you make these the way I did in a traditional oven they will be perfect :-)

  4. I recently made brazil nut milk which is also amazing! I am going to try this with the Brazil Nut meal I have left over and see how that comes out.

  5. Just came across your site while trying to figure out what to do with my almond pulp…made this recipe and it is AMAZINGLY DELICIOUS!!! I made no alterations and it was just perfect. I’m a fan and looking forward to perusing through your other recipes. Thanks for sharing!

    *I am curious…do these need to be refrigerated?

    • Mabel, I would refrigerate them after a day or two if they last that long. Thanks for letting me know these are AMAZINGLY DELICIOUS and work perfectly when no alterations are made to the recipe :-)

  6. After I started making almond milk a couple of months ago, I have tried several different recipes with pulp. Now I found this recipe and tried it to-day, and the result is fantastic! Thank you. They are so good, that I put some of them in the freezer so that I don’t eat all of them to-day!! I hope they will be good also after having been in the freezer?

      • I used fresh pulp from this morning’s almond milk, soaked the dates as someone suggested, added a little almond flavoring, baked correct amount of time and while they have good flavor and are moist, they are hard to swallow. Have a glass of milk or cup of coffee ready. Will try again but wondering what I can do to make them better. Not moist like a macaroon. Perhaps I packed my almond pulp too tightly. I do try to wring out every drop of almond milk I can from my pulp! And I like more coconut.

Have Something to Add?

Your comment will need to be approved before it will appear on the site.

Recipes » Desserts » Almond Pulp Macaroons