• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, gluten-free, easy, cookies, sweet · January 31, 2017

Pitaya Pink Coconut Macaroons

Jump to Recipe·Print Recipe

These 4-ingredient, fiercely fuchsia, chocolate-coated coconut macaroons are the perfect healthy vegan treat to share with your Valentine!

Pitaya Pink Coconut Macaroons {vegan, gluten-free, oil-free}

Macaroon. Macaron. It really is just unnecessarily confusing.

Why call two completely different cookies by almost the exact same name? I can’t think of any logical reason other than to confuse innocent cookie-craving people like me.

One is cute, coconutty, and quite simple with just a handful of ingredients. The other is fancy, multi-layered, and requires almost CIA-like code cracking precision to properly execute. Or so I’ve heard.

Pitaya Pink Coconut Macaroons {vegan, gluten-free, oil-free}

Since I have very little experience with either of these cookies, I thought I would start with the cute one first–double O. Although I did steal the brightly colored cookie concept from the single O kind, but that’s just because it’s almost Valentine’s Day and pink is the color of the moment.

Usually when February comes around I stock up on berries for all my Valentine’s-colored cooking needs. But there is a non-berry fruit even more perfectly pink than either of those two: pitaya!

Pitaya Pink Coconut Macaroons {vegan, gluten-free, oil-free}Pitaya Pink Coconut Macaroons {vegan, gluten-free, oil-free}

These fiercely fuchsia bites of chocolate-coated coconut are sweet and simple to make with only 4 ingredients. Coconut is the primary ingredient of course, but there is also maple syrup for sweetness, a small amount of oat flour to help bind, and pitaya for color.

A special kind of coconut. While not fat-free, these macaroons are oil-free and lower in fat than most macaroon recipes thanks to a new-to-me ingredient–Reduced Fat Shredded Coconut from Let’s Do Organics. Now before you get skeptical wondering what sort of funky food science this must be, don’t worry it’s nothing crazy or unnatural. Almost half of the fat is removed by steam extraction, so it is still just pure, 1-ingredient, organic coconut.

I highly recommend it for my high carb low fat friends who still love the delicious taste of coconut. It is noticeably less oily that regular shredded coconut, but tastes just the same. Of course you can use regular shredded coconut in this recipe as well.

Pitaya Pink Coconut Macaroons {vegan, gluten-free, oil-free}

Pink! As I mentioned previously, I used pitaya (these cubes, defrosted) to turn the macaroons pink. But that is not the only natural coloring option. You could use freeze-dried pitaya powder and slightly less shredded coconut to make up for the decreased wet ingredients. Or steamed beets or beet juice. Or raspberry or strawberry puree (be sure to strain out the seeds first if using raspberries). The shade of pink will vary slightly, but be very Valentine’s Day appropriate regardless.

Pitaya Pink Coconut Macaroons {vegan, gluten-free, oil-free}

Instead of pureeing the pitaya first, I just let the food processor mix everything together for me before scooping or smushing the dough into balls and baking. After baking they are slightly crispy and toasty on the outside with a soft sweet center. And a dunk in dark chocolate plus extra drizzle on top only makes them more macaroon magical! 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pitaya Pink Coconut Macaroons

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10 -12 macaroons 1x
Print Recipe
Pin Recipe

Description

These 4-ingredient, fiercely fuchsia, chocolate-coated coconut macaroons are the perfect healthy vegan treat to share with your Valentine!


Ingredients

Scale
  • 2 cups unsweetened shredded coconut
  • 1/4 cup oat flour
  • 1/2 cup maple syrup
  • 1/4 cup frozen pitaya (see post above for other pink options, defrosted)
  • For coating: 1/2 cup chocolate chips (melted)

Instructions

  1. Preheat the oven to 350F.
  2. In a food processor, combine the shredded coconut, oat flour, maple syrup, and pitaya. Process until well combined. It should hold together when squeezed, if not add a tablespoon or two more maple syrup.
  3. Shape into balls, squeezing tightly. Place on a lined baking sheet.
  4. Bake for 15-18 mins at 350F.
  5. Let them cool for at least 10-15 minutes before dipping/drizzling with chocolate.
  6. Refrigerate or freeze until the chocolate sets, then enjoy! Keep leftovers in the fridge.

Did you make this recipe?

Tag @feastingonfruit on Instagram

Click Below To Pin

Pitaya Pink Coconut Macaroons {vegan, gluten-free, oil-free}

SaveSaveSaveSave

Pin
Share
Tweet
Email

In: vegan, gluten-free, easy, cookies, sweet · Tagged: berry, chocolate, coconut, cookie, dragon fruit, valentine's day, pitaya, pink

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Dairy-Free Blueberry Protein Ice Cream
SunButter S’mores Cookie Bars
Dairy-Free Chocolate Creami Recipe

Comments

  1. Sara says

    January 31, 2017 at 10:31 pm

    Natalie, for how amazingly gorgeous (and PINK) these are, I totally expected a more complicated ingredient list/method, but per usual you’ve made it so accessible! These look too pretty to eat – although they sound so delicious I’d have a hard time holding back. Love the idea of oat flour, I would’ve never thought of that for macaroons (just totally spell checked myself there, couldn’t agree more with the unnecessarily similar cookie terminology!), but it totally makes sense and probably makes them even more irresistibly chewy! I cannot wait to try them, but in the meantime I’ll drool over the photos. 🙂

    Reply
    • Natalie says

      January 31, 2017 at 11:25 pm

      I always had this idea in my head that macaroons were super complicated too, but turns out even the original kind are actually pretty darn simple. Usually a little egg-ier and more sugar-laden of course, but that wasn’t too hard to swap out. They have that wonderful crispy outside, chewy inside thing going that I love so much–thanks maple syrup!! I’m trying to catch up with you on the Valentine’s Day sweets haha 😀

      Reply
  2. Mandy says

    February 1, 2017 at 6:38 am

    They’re so pretty and perfect for Valentine’s Day ❤ hehe!!! CIA code. Yep, I’ve never ventured into the macaron world…I’ll stick to the double O ? I’ve used that brand of coconut before, but I’ve never seen the lower fat option – that’s good to know! That’s my one struggle when working with shredded coconut and a food processor – typically ends in an oily mess so I was excited to read here that this option would be less oily. I loved the rundown of all of the glorious ways to make pink!! My brain always goes to berries and beets so thanks for reminding me about pitaya!! I’m sure we’ll be making this soon ? xo

    Reply
    • Natalie says

      February 1, 2017 at 8:57 pm

      I truly do not think I have the patience for the single o kind. Plus aquafaba and I don’t often get along too well. Normal coconut can get so oily so fast, right!? This stuff really doesn’t, even if you process it for a while…I don’t think you could make coconut butter with this stuff even if you wanted to haha. It’s so funny how beets and pitaya make for almost the same shade of pink even though they are completely different plants to start with! Ah nature. I couldn’t resist these guys, and luckily my stomach wasn’t too mad about the little bit of oat flour in there 🙂 xoxo

      Reply
  3. Demeter | Beaming Baker says

    February 2, 2017 at 12:25 pm

    Yes and yes. So confusing! It might be some kind of game folks are playing on us… 😉 But no matter, we’ll soothe our confused heads with these amazing macaroons! Wait, I spelled that right… right? 😉 Can I just say that I’m seriously in love with the color of these beauties? You do the most amazing things with fruit! Now, how would you feel about bringing over a dozen or two? 😉 Happy early V-Day, Nat. Lots of love from you know where. 😉 xoxoxo <3

    Reply
    • Natalie says

      February 2, 2017 at 7:25 pm

      The Cookie Naming Council is probably watching from above and just laughing at our macaron/macaroon confusion from their lofty perch in the sky (because where else would a Cookie Council HQ be but in the clouds??☁️?☁️) Well they will not be receiving any V-Day cookie packages form me that’s for sure. Oh you know I will bring a few dozen to our Valentine’s Day cookie party! That’s still on, yes? 😉 Love ya!! xoxo

      Reply
  4. The Vegan 8 says

    February 3, 2017 at 8:25 am

    Well, I don’t think it’s any surprise that this color is gorgeous and PERFECT for Valentine’s Day! I love the pink so much and love that it’s natural as well. I have never made macaroons but that is because unfortunately I don’t like them. I love coconut butter and coconut milk but I’m not a fan of straight coconut shreds, so I can’t eat a whole coconut cookie, hahaha! I wish I could because I love how easy these are and of course the fact that you dipped them into chocolate just makes them 10 times better.
    I think that is so cool that you found a reduced fat coconut, I’ve never even seen such a thing. Is it super dry? Good that the process is through steam, so like you said, nothing crazy or weird about it! Usually those reduced fat types of food have a ton of sugar added to them. Nice to see this one does not.
    So glad you are back posting these beauties and more colorful stuff to come! They are just gorgeous!

    Reply
    • Natalie says

      February 3, 2017 at 5:58 pm

      I never would’ve guessed you were not a fan of shredded coconut!! Because in my opinion coconut butter actually has a much stronger flavor than the shreds, I actually prefer the shreds and it took me a while to learn to like the butter. Oh all the little ways our tastes are different haha! Well these are pretty much just like eating shredded coconut held together by some sweetness so I won’t send you a box anytime soon 😀 Yep the reduced fat stuff is much drier, not oily at all. Which would be terrible for some things but nice for others–I think it will be lovely for making my sprinkles with actually. Always fun trying out new things 🙂

      Reply
  5. Anjali @ Vegetarian Gastronomy says

    February 8, 2017 at 5:20 am

    Wow…low fat coconut shreds…had no idea that they made that! And it seems like it’s still very natural not full of other things to make them low fat…that’s awesome! I need to check it out because I LOVE shredded coconut. Chocolate and coconut are my two fav combinations. You know those chocolate coconut haystakes? Yep…i was all over those growing up ha! I LOVE this pink color…you’re killing me with the pictures! The pitaya idea is great instead of food coloring. Perfect for valentine’s day!

    Reply
    • Natalie says

      February 8, 2017 at 5:23 am

      I know right, such a fun find! I’ve used the Let’s Do Organics coconut shreds before but I never realized they had so many different kinds. Omg haystacks!! I need to make those now, coconut + chocolate is the best! And to think I used to not like coconut desserts…silly me 🙂

      Reply
  6. Hannah says

    February 12, 2017 at 10:23 pm

    Going to try making these today! So pretty! So I know that the little French cookies made with egg whites and almond meal are called macarons (pronounced like “on” at the end), and these coconut cookies are called macaroons (rhymes with “toons”) that’s how I would differentiate between the two!

    Reply
    • Natalie says

      February 13, 2017 at 2:21 am

      Yep you have it all sorted out! Now I just need to make that stick in my brain somehow so I don’t have to google it everytime haha. But as long as there is cookie eating involved I guess the rest is just details 🙂 I hope you love these!

      Reply
  7. Farah says

    September 26, 2018 at 5:42 pm

    What could you substitute for oat flour? Maybe almond flour?

    Reply
    • Natalie says

      September 27, 2018 at 10:18 am

      That should work, yes! But you will need probably about double the amount, so 1/2 cup😊

      Reply
  8. Jo says

    March 30, 2019 at 11:48 pm

    Never heard of pitaya fruit. What could you substitute it with?

    Reply
    • Jo says

      March 30, 2019 at 11:50 pm

      Never mind just saw the strawberry or raspberry puree part lol

      Reply
    • Natalie says

      March 31, 2019 at 2:43 pm

      You can try beet puree to give them the same pink color, although it will have more flavor. Or any kind of berry puree would work too!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Travel: Fiji and Australia

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Easy Vegan Chocolate Mug Cake

Easy Vegan Chocolate Mug Cake

Vegan Gluten-Free Zucchini Bread

Vegan Gluten-Free Zucchini Bread

Easy Vegan Fudge Brownies

Easy Vegan Fudge Brownies

No-Bake Mini Blueberry Cheesecakes

No-Bake Mini Blueberry Cheesecakes

instagram

Follow @feastingonfruit

CINNAMON APPLE MINI CHEESECAKES🍏 Another treat CINNAMON APPLE MINI CHEESECAKES🍏 Another treat that perfectly toes that early fall line of cozy flavors but easy no-bake prep!

CRUST
6-8 pitted medjool dates
1 cup oats or nuts
Pinch of salt

CHEESECAKE
-1 1/2 cups raw cashews, soaked and drained
-1/4 cup maple syrup or agave
-3 tbsp coconut oil
-1/2 cup full-fat coconut milk
-2 tbsp lemon juice
-1 tsp vanilla extract
-Pinch of salt

CINNAMON APPLES
-1 granny smith apple, finely diced
-2 tbsp maple syrup or coconut sugar
-1 tsp cinnamon

INSTRUCTIONS
Blend the crust ingredients in a food processor until sticky and cohesive. Press a little disc into the bottom of a mini muffin pan (place a strip of parchment paper in each up for easier removal).

Blend filling ingredients until very smooth. Toss diced apples with the maple syrup and cinnamon until evenly coated and juicy. Fold/swirl into the cheesecake base. Spoon on top of the crusts, filling each to the top (makes 12-18 minis)

Freeze overnight. Defrost about 5 minutes, then gently remove from the pan using the parchment strips or a dull knife to pop them out. Enjoy!

#applecinnamon #nobakecheesecake #healthydessertrecipes
DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavo DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavor-in-summer-form treat you need until the temps really cool off (and probably well after that if you’re anything like me #icecreamyearround)

High-protein, dairy-free, fruit-sweetened, and full of warm cozy pumpkin spice! It legit tastes JUST like the middle of a pumpkin pie, especially if you mix-in some granola or cookie crumbles for that crunchy crust element😋👌

INGREDIENTS
-1 cup light coconut milk (or cashew milk)
-1/2 cup non-dairy yogurt
-1/4 cup pumpkin puree
-2 pitted medjool dates OR 1 tbsp maple syrup
-1 scoop/serving protein powder
-1/2 tsp vanilla extract
-1 tsp pumpkin pie spice
-1/8 tsp salt

Full details on my website → @feastingonfruit link in bio✨

#ninjacreami #dairyfreeicecream #pumpkinicecream
Annnnnnd it’s september! Obviously I had to shar Annnnnnd it’s september! Obviously I had to share something pumpkin spiced to start off the month🎃 Think three musketeers texture but healthier, pumpkin spice inside, and dark chocolate to coat🍫🧡

INGREDIENTS
-1 cup (250g) pumpkin puree
-1/2–2/3 cup water
-8–10 pitted (160g) medjool dates
-1 tbsp pumpkin pie spice
-pinch of salt
-3/4 cup (85g) coconut flour
-1 cup (170g) dark chocolate chips

Blend pumpkin, dates, 1/2 cup water, spice, and salt. Add more water slowly as necessary until you have a thick paste. Transfer to a mixing bowl and stir in coconut flour until you have a ball of dough. Shape into a rectangle approximately 3/4 inch thick. Freeze for at least 2 hours until firm.

Melt the chocolate chips (optionally add 1-2 tablespoons of coconut oil for a thinner/smoother coating). Remove the dough from the freezer and slice into 12 rectangles. Dip each into the melted chocolate coating on all sides. Transfer to a pan or plate lined with wax paper. Refrigerate until the chocolate is set. Store in the fridge.

#pumpkinspiceeverything #veganchocolate #healthydesserts
HOMEMADE FIG BARS💜 Taking the fig newton cookie HOMEMADE FIG BARS💜 Taking the fig newton cookie—a humble classic and favorite—and giving it a homemade healthier vegan cookie bar spin. With a fruit-sweetened filling and buttery gluten-free @sunbutter [a d] crust!

New recipe on my site → @feastingonfruit link in bio✨
NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down da NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down dairy-free soft serve daily until the weather forces me to switch to stop🍦 If you don’t own a creami, THIS is the ultimate easy blender method!

INGREDIENTS
-15oz can coconut milk
-1 cup nut/seed butter of choice (I used sunbutter)
-1/4 cup maple syrup
-1/2 cup cocoa powder
-1 tsp vanilla extract
-1/2 tsp salt
-Toppings of choice

Pour coconut milk (shake before opening) into an ice cream tray and freeze overnight . Blend the cubes + remaining ingredients in a high speed blender until smooth. You will need to use the tamper and stop to scrape down the sides frequently, try to avoid adding extra liquid. Spoon into bowls as is. Or transfer to a piping bag, freeze for 30 mins or so, then swirl into bowls or cones for the “froyo” look. Top and enjoy!

#softserveicecream #dairyfreerecipes #veganicecream
MONSTER COOKIE GRANOLA BARS! A wholesome happy any MONSTER COOKIE GRANOLA BARS! A wholesome happy anytime snack, but especially back-to-school perfect. You could even double the batch depending on how fast your house will devour them😜 

With chewy oatmeal cookie vibes, mini morsels of chocolate, one bowl prep, and an easy ingredient list🍪🤎🌈 Made with @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk as the sweetener, the sticky binder, and the best caramel-y flavor. Plus an optional protein boost (and a nut-free option!) 

INGREDIENTS
-3 cups (240g) rolled oats
-1/3 cup (45g) vanilla protein powder 
-2 tbsp (20g) chia seeds
-1/2 tsp salt
-1 14oz can @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk
-1/2 cup (125g) peanut butter (or SunButter for nut-free)
-1 tsp vanilla extract
-1/2 cup (80g) mini chocolate chips
-1/2 cup candy coated chocolate candies (vegan brand I used linked in my stories)

Preheat the oven to 350°F and line an 8x8” pan with parchment paper or grease. In a large bowl, stir together oats, protein powder, chia seeds, and salt. Add in peanut butter, sweetened condensed coconut milk, and vanilla. Mix until evenly combined and sticky. Fold in chocolate chips and candies. Press the mixture firmly into the prepared pan. Bake for 25-28 minutes. Cool completely before slicing (or even chill first to minimize crumbles)

#monstercookies #veganglutenfreerecipes #healthysnacks
COOKIES & CREAM PIE (made without any oreos🤫) B COOKIES & CREAM PIE (made without any oreos🤫) But I pinky promise you won’t miss ‘em after one forkful of this glorious no-bake cream pie!

CRUST
-4 cups (140g) crispy rice cereal
-1/4 cup (25g) dark cocoa powder
-1/2 cup (125g) nut/seed butter
-1/3 cup (105g) maple syrup
-1/4 tsp salt

FILLING
-16oz dairy-free cream cheese
-1 cup (240g) coconut cream
1/2 cup (125g) chocolate nut/seed butter
-3/4 cup powdered sugar
-1 tsp vanilla extract 

Process the cereal to very fine crumbs. Add the rest of the crust ingredients and process to a wet sand consistency. Remove 1 cup and set aside. Transfer the remaining crumbs to a 9″ pie dish, pressing in very firmly to cover the bottom and sides. Bake 15 minutes at 375°F. Refrigerate.

Combine cream cheese, coconut cream, chocolate nut/seed butter, and vanilla in a mixing bowl. Whip with a hand mixer until combined and fluffy. Add the powdered sugar and continue beating until combined. Fold in the reserved crumbs. Spread into the chilled crust, and refrigerate overnight. Top with coconut whipped cream, chocolate chips, chocolate drizzle, etc before slicing and serving.

#cookiesandcream #nobakedessert #veganchocolate
VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf w VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf with the perfect fluffy crumb and a delicious sweet topping. It’s the perfect august bake – summer produce meets fall-is-coming spice!

New recipe on my site → @feastingonfruit link in bio✨
BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free ninja creami recipe coming’ atcha with my fave sweet summer berry and an extra silky texture thanks to @sunbutter [a d] in the mix!

Recipe on my website → @feastingonfruit link in bio💜
It’s ice-cream-is-the-only-dessert-I-crave time It’s ice-cream-is-the-only-dessert-I-crave time of year, and this DAIRY-FREE ROCKY ROAD ICE CREAM always hits the spot🤎 My favorite mix-ins, creamy creamy no-churn choc base, and choose-your-own softserve or scoopable texture adventure🍦🍨 

INGREDIENTS
2 13.5oz cans coconut cream
1/2 cup cocoa powder
1/4 cup maple syrup
1 tsp vanilla extract
1/2 tsp salt
1/2 cup dark chocolate chips
1 cup walnuts, chopped (or pecans/almonds)
1 cup vegan mini marshmallows
Optional: brownie chunks (recipe link in my stories)

Freeze the coconut cream in ice cube trays overnight. Blend the coconut cream cubes with cocoa powder, maple syrup, vanilla, and salt in a high speed blender until smooth. Add a little nondairy milk if needed to blend. In a pan or dish, layer ice cream > marshmallows, walnuts, chocolate chips, brownie chunks > repeat. Freeze for 30-60 minutes until scoop-able. It will be creamiest the day you make it, but will keep a few days in the freezer (remove 5-10 minutes to soften before eating)

#rockyroadicecream #dairyfreerecipes #nochurnicecream #veganicecream

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue