Ice Cream Macaron

by NadaMoo Kitchen:


  • Coconut milk
  • Baking powder
  • 1/2 cup vegan sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1 14-ounce package sweetened shredded coconut
  • 1 pint NadaMoo Birthday Cake Cookie Dough ice cream
  • food color (optional)


  1. Preheat the oven to 325 degrees.
  2. Line a baking sheet with parchment paper.
  3. Whisk coconut milk, baking powder, vegan sugar, salt, vanilla extract and food color (optional) in a large bowl until combined; fold in the coconut.
  4. Flatten heaping tablespoonfuls of the coconut mixture into 2-inch disks.
  5. Place mixture 1 inch apart onto the baking sheet.
  6. Bake around 20 minutes until golden brown around the edges.
  7. Cool down and scoop Nadamoo ice cream between dough.
  8. Freeze at least 30 minutes to enjoy vegan macaroons.