Food Dye Free Vegan Macarons

Ingredients for cookies

  • 1/2 cup of superfine almond flour
  • 1/2 tablespoon + 1 teaspoon of sugar
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of white vinegar
  • 1/4 teaspoon of salt
  • 4 ripe large cherries
  • 1/2 tablespoon of coconut oil
  • 1/2 tablespoon of olve oil
  • 1/2 teaspoon of beet powder

Ingredients for filling

  • 1/2 tablespoon of shredded coconut
  • 1/2 teaspoon of sugar
  • 1/2 tablespoon of cocnut oil
  • 1/2 tablespoon of water
  • 1/4 teaspoon of agar agar


First, make the cookies. combine your ingredients in a medium bowl except for the cherries. Now, you will juice the cherries by pitting them and crushing them with a fork in a small bowl. Pour the juice that came out into your mixture and knead until smooth and evenly colored. On a baking tray, flatten into half-dollar-sized cookies about 1/2 inch thick. Bake at 350 degrees for 15 minutes. While they are baking, make the filling. In a small bowl, combine the coconut, coconut oil, and sugar. Put your agar agar and water in an extra small pot on your stove and cook on medium-low heat until the agar agar has dissolved. Add it to your bowl. You may also have to add a little bit of corn startch if it is too thin. Once your cookies are done, let them cool and put the filling on half of them and place the other ones on top like a sandwich. Enjoy!

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