The Macaroon: A Grown-up Dessert in a Glass

Welcome to Naturally Camille. I’m Camille, and today, we’re making something a little indulgent. Something that makes you feel like you’re getting away with something.

The Macaroon.

It’s the kind of drink that makes people do a double take. You hand it to them, they take a sip, and suddenly they’re side-eyeing you, like, This is vegan? Yeah, it is. And it’s damn good.

This cocktail is dessert in liquid form—smooth, slightly boozy, kissed with vanilla and caramel, and just enough almond to remind you of those fancy little cookies you pretend not to love.

What You’ll Need:

• 1/2 cup unsweetened almond milk (or any non-dairy option)
• 1/2 teaspoon vanilla extract (pure, not the cheap stuff)
• 1/2 teaspoon almond extract (because we’re committing to the macaroon vibe)
• 1 tablespoon salted caramel (vegan, obviously—don’t skimp here)
• Ice
• Cocktail shaker
• Sprinkles for rim garnishing (optional, but fun)
• Agave for rim garnishing

How to Make It:

First, throw your martini glasses in the freezer. This isn’t just for show—there’s something about a properly chilled glass that makes a cocktail taste right.

Next, prep your rims. Dip them in caramel, then roll them in shredded coconut. A little texture, a little sweetness, and a hell of a lot more personality. Pop them back in the freezer for a couple of minutes so the caramel sets up.

Now, grab your cocktail shaker. Fill it about a quarter of the way with ice—enough to chill things down without watering them down. Pour in the almond milk, vanilla, almond extract, caramel, and vodka. Now, shake. And I mean shake like you mean it. You want this thing frothy, smooth, and ice-cold.

Strain it into your perfectly chilled, coconut-rimmed glass, take a second to admire your work, and then take a sip.

It’s rich, it’s creamy, and it’s dangerously easy to drink. Perfect for a holiday treat, a cozy night in, or just because you deserve something nice.

Cheers.