These vegan lemon macaroon cups with blueberry basil compote are packed with flavor and easy to make. Vegan coconut macaroon dough made with coconut butter and shredded coconut is flavored with fresh lemon then baked into cups in a muffin tin. A blueberry basil compote fills the cups making these a perfect spring or Easter dessert!
Macaroons are a quintessential spring recipe, both infinitely customizable and infinitely easy to make! This vegan version packs a double coconut punch with coconut butter AND shredded coconut. They’re flavored with fresh lemon to lean into the spring vibes, then formed into cups in a muffin pan and baked. While the macaroon cups bake, you have time to make a quick and easy blueberry compote flavored with fresh basil. You can cool it quickly in the freezer so it’s ready to fill the cups even quicker. Or, make the blueberry compote a couple of days ahead of time. Either way, these vegan coconut macaroon cups are a perfect spring or Easter dessert that I know you’ll enjoy!
Making Your Own Coconut Butter
Though coconut butter can be bought in stores, you can also make it at home if you have a food processor. Simply place unsweetened dried coconut flakes into your food processor and process about 5 to 8 minutes until the butter forms, making sure to scrape down the sides as you go. About 2 and 2/3 cups dried coconut will produce roughly 1 cup of coconut butter. To use the coconut butter in this recipe, you’ll need to soften it in a pan over medium heat.
Vegan Lemon Macaroon Cups with Blueberry Basil Compote
- Total Time: 40-45 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
These vegan lemon macaroon cups with blueberry basil compote are packed with flavor and easy to make. Vegan coconut macaroon dough made with coconut butter and shredded coconut is flavored with fresh lemon then baked into cups in a muffin tin. A blueberry basil compote fills the cups making these a perfect spring or Easter dessert.
Ingredients
- 1/2 cup coconut butter, softened over medium heat until soft
- 1 heaping cup unsweetened shredded coconut
- 1/8 teaspoon fine sea salt
- 1 medium lemon, zested
- 1 tablespoon fresh lemon juice
- 6 tablespoons maple syrup
- 1/2 teaspoon vanilla
- 12 ounces fresh or frozen blueberries
- 2 tablespoons maple syrup
- 1 tablespoon fresh lemon juice
- 1 handful fresh basil leaves, plus extra for garnish
Instructions
Preheat your oven to 300 degrees and grease 8 cups in a 12 cup muffin tin. Combine the coconut butter, lemon juice, maple syrup, and vanilla in a bowl until smooth and thick. In a separate bowl, combine the coconut, sea salt, and lemon zest. Add the coconut butter mixture to the shredded coconut and mix until a thick dough forms. When you stir it, it should start forming a ball on its own.
Divide the macaroon mixture into 8 equal portions. Pick up a portion of the dough, roll it into a ball, then place it in the greased tin. Gently press it down with your fingers so that it makes a cup in the tin. You don’t have to come all the way up the sides because it will puff a bit as it bakes. Continue with the rest of the macaroon dough. It should fill 8 cups, depending on the size of your pan.
Place the pan in the oven and bake the macaroon cups for 25 to 30 minutes. They should be puffed and golden. Cool the macaroon cups in the pan completely before removing them gently with a knife.
While the macaroon cups bake, make the compote. Combine the blueberries, maple syrup, and lemon juice in a sauce pan or pot over medium heat. Gently mash the blueberries with the back of a fork. Cook the blueberries, stirring often, until the mixture thickens and reduces slightly. This should take 8 to 10 minutes. You will know it’s ready when you drag the spoon through the compote and it doesn’t immediately fill in the space left behind.
Remove the compote from the heat and add the basil leaves. Let the basil steep in the compote for 2 to 3 minutes, then remove and discard it. Cool the mixture before using with the macaroon cups. You can speed this up by placing it in the freezer. The compote can be made several days ahead of time and kept in the refrigerator.
To assemble, fill each cooled macaroon cup with some of the compote then garnish it with a few small basil leaves. Can be served room temperature or chilled.
Makes 8 servings.
Notes
- You may have leftover blueberry compote. Keep it in the fridge and use it within a week.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
What a great idea! I will definitely be making this 🙂
Thanks! Let me know how they turn out 🙂
I love your take on the macaroon. These were absolutely delish!