Vegan Coconut Macaroons (Printer-friendly)

Sweet, chewy coconut macaroons topped with dark chocolate — an easy vegan indulgence.

# What You’ll Need:

→ Dry Ingredients

01 - 2 1/2 cups unsweetened shredded coconut
02 - 1/2 cup almond flour
03 - Pinch of salt

→ Wet Ingredients

04 - 3/4 cup canned coconut milk, full fat, well stirred
05 - 1/2 cup maple syrup
06 - 1 teaspoon vanilla extract

→ Topping

07 - 3.5 ounces vegan dark chocolate, chopped

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine shredded coconut, almond flour, and salt. Mix well.
03 - In a separate bowl, whisk together coconut milk, maple syrup, and vanilla extract until smooth.
04 - Pour wet ingredients into dry mixture and stir until fully combined and mixture begins to stick together.
05 - Using a small cookie scoop or hands, form heaping tablespoon-sized mounds and place on prepared baking sheet with slight spacing.
06 - Gently compact each macaroon to ensure it holds its shape.
07 - Bake for 18 to 20 minutes until tops and edges are golden brown.
08 - Allow macaroons to cool completely on the baking sheet before proceeding.
09 - Melt vegan dark chocolate in a heatproof bowl over simmering water using a double boiler method, or in microwave in 20-second bursts, stirring between each interval.
10 - Drizzle melted chocolate over cooled macaroons using a spoon or piping bag.
11 - Allow chocolate to set completely before serving.

# Expert Tips:

01 -
  • They're ready in under 40 minutes, which means you can pull off homemade dessert on a whim without stress.
  • The chewiness inside paired with golden edges creates a texture that feels indulgent even though you're eating whole food ingredients.
  • They work for literally every dietary need—vegan, gluten-free, dairy-free—without tasting like a compromise.
02 -
  • Don't skip the full-fat coconut milk or use light—that cream is what makes the macaroons actually chewy instead of dry and crumbly.
  • If your mixture feels too wet after combining, it means your coconut milk was separated; just add another tablespoon or two of shredded coconut and the texture will click into place.
03 -
  • Room temperature ingredients mix together faster and more evenly than cold ones—pull that coconut milk from the pantry, not the fridge.
  • A light touch when forming the macaroons gives you a more tender result than packing them too tight, so resist the urge to compress them into hockey pucks.
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