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Pitaya Pink Coconut Macaroons

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


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


  • 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)


  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.