picture from above of banana coconut macaroon cups on wooden tray

Coconut Macaroon Cups – Fruits Only Vegan Dessert Recipe!

I guess we can call these Banana Coconut Macaroon Cups a fruit salad recipe revisited.

It is the healthiest version of coconut macaroons I’ve seen, it can taste a lot like samoa style cookies, you can bake into muffins, the pineapple topping is amazing and they still are made of only 3 fruits and nothing else.

That is a fruit salad of sorts, I guess. A lot more inviting, amiright?⬇

close/up of hand holding a banana coconut macaroon cups with others on the background

Another thing that this easy and healthy vegan dessert can be called is a clash of my two recipes: Banana Coconut Macaroons and Pineapple Balls.

So I will list here all ingredients and how to make for the complete recipe of cups however you can check the detailed single recipes that originated it all.

The Ingredients for Macaroon Cups

  • Bananas: any quality of banana (no plantains); they just need to be really ripe.
  • Coconut: I prefer the drier version in this recipe (not usually) because the pineapple balls are already quite moist. After a bit in the fridge the coconut reaches a perfect texture.
  • Pineapple: choose one that is already super ripe. It will be a lot sweeter and less acidic.

How to Make Coconut Macaroon Cups

The Pineapple – topping of the macaroon cups

Peel pineapple and chop in cubes. No need to core it. (Help peeling it? Here is a link that shows you 3 ways)

Blend until smooth, move to a large pan and place on medium to high heat.

Mix continuously until it doesn’t bubble anymore and the consistency is similar to mash potato. It should be really dried out. It depends on the heat but should be 30-45 minutes

Spread on a plate and lei it cool completely in the fridge for 1 hour, freezer is ok too.

The Macaroons – the actual cups

Mash the bananas with a fork.

Mix with the coconut well.

Place on a tray covered in parchment paper and mold into balls with your hands. Make very small holes in the middle with the tip of your fingers.

Bake until golden. It takes around 25 minutes in a pre-heated oven at 350F.

I really hope you get to try and enjoy this healthy vegan dessert.

And please feel free to play with it. Here are just a few ideas of how else you can fill your cups:

  • jam
  • peanut butter
  • applesauce (the easiest recipe ever)
  • custard
  • caramel
  • dolce de leche

Have fun and enjoy!

With gratitude,

Carol🌶

Banana Coconut Macaroon Cups – Fruits Only Recipe!

Recipe by Carol MarsolaCourse: Dessert, Snack
Servings

20

cups

These Coconut Macaroon Cups are healthy, have no sugar, oil or gluten, have an amazing pineapple topping and are made with ONLY fruits!

Ingredients

  • Bananas, 2 large and ripe

  • Coconut, 1 cup dried and finely shredded

  • Pineapple, 1 very ripe

Directions

  • Peel pineapple and chop in cubes.
  • Blend until smooth, move to a large pan and place on medium to high heat.
  • Mix continuously until it doesn’t bubble anymore and the consistency is similar to mash potato.
  • Spread on a plate and lei it cool completely in the fridge for 1 hour, freezer is ok too.
  • Mash the bananas with a fork.
  • Mix with the coconut well.
  • Place on a tray covered in parchment paper and mold into balls with your hands. Make very small holes in the middle with the tip of your fingers.
  • Bake until golden. It takes around 25 minutes in a pre-heated oven at 350F.

Notes

  • For more details please visit the How to Make section of the post

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