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Fresh is Real’s Purple Coconut Macaroons are plant-based and allergen-friendly (egg-free, gluten-free, nut-free)!

Purple Coconut Macaroons

  • Author: Chantal | Fresh is Real
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12-16 1x
  • Category: Desserts, Snacks, Treats
  • Method: Oven-Baked
  • Cuisine: Gluten-Free, Vegan, Plant-Based, Allergen-Friendly, Refined Sugar-Free


These oven-baked macaroons are one of a kind because they are naturally sweetened, allergen-friendly and purple!

The Purple Coconut Macaroons recipe is adapted from this recipe shared by Lemons and Love. Originally created by Angela Liddon’s (Oh She Glows), you can find it in her new book Oh She Glows Every Day.



1 cup sunflower seed flour*
11/2 cups unsweetened shredded coconut
1/2 cup mashed purple sweet potato**
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 cup maple syrup
1/4 cup coconut butter, soft***
1 teaspoon pure vanilla extract
1/8 vanilla bean powder (optional)

Optional chocolate drizzle:
1/4 cup dark chocolate****
1 teaspoon coconut oil or maple syrup


  1. Preheat oven to 275° F. Meanwhile, line a baking sheet with unbleached parchment paper.
  2. In a large bowl, add all the ingredients, including the mashed purple sweet potato and mix until all the ingredients are well combined.
  3. Scoop out 12-16 balls, with a small ice cream scoop and place onto the baking sheet. With your hands roll to smooth edges to shape into bite-size macaroons.
  4. Bake in preheated oven for 15 minutes, move the macaroons around, so they don’t stick, rotate your pan and continue baking for another 12 to 15 minutes.
  5. Remove from the oven when edges and underside are golden.
  6. Let them cool on baking sheet for 10 minutes before transferring them to a cooling rack.
  7. Once completely cooled, drizzle melted chocolate if you wish, sprinkling with more shredded coconut is optional.
  8. Have fun with these; you can also serve them as macaroon pops! Enjoy!*****


*Grind organic raw sunflower seeds into a fine flour. Almond flour/meal is an excellent alternative if you are not allergic to nuts.
**For best results oven bake the purple sweet potato or steam it until soft. The potato has to be soft, contain moisture and creamy, not dry and crumbly.
***To make homemade coconut butter, blend (in a small blender or food processor) about 1 cup of unsweetened shredded coconut with 1 to 2 tablespoons of melted coconut oil. Blend until nice and smooth. It should make enough for the 1/4 cup required in the recipe.
**** Make sure to find a brand that is free of the top allergens you avoid.
***** If serving these as macaroon pops, insert the stick only after baking them.

Note: this recipe works well even without the sweet potatoes, but please increase the maple to 1/2 cup if omitting the potato. Doing so will help bind the ingredients together.

Keywords: gluten-free, vegan, coconut, Allergen-Friendly, dessert, macaroons, desserts, egg-free, nut-free, snacks