Vegan Coconut Macaroons
Golden-toasted outside, soft and chewy inside – these easy vegan coconut macaroons are naturally sweetened with maple syrup for a wholesome, decadent treat. Egg-free, dairy-free, and bursting with coconut flavor. Dip in dark chocolate for Almond Joy-inspired indulgence, or enjoy plain – they’re irresistible either way!
Why We Love This Recipe!
These vegan coconut macaroons pack all the rich, coco-nutty goodness you crave in a simple, no-fuss recipe. They’re purely decadent yet made with wholesome ingredients. Whip them up in minutes with pantry staples, and you’ll get that perfect contrast: crisp, golden edges giving way to a tender, melt-in-your-mouth center.
Take them to the next level by dipping in melted dark chocolate – they taste just like homemade Almond Joy bars (minus the guilt!). Honestly, I was never big on the candy version, but in macaroon form? I’ll happily eat the entire tray!
Not a chocolate fan? They’re just as crave-worthy plain. But for the ultimate indulgent vegan treat, that chocolate dip is a game-changer.
Why you’ll love it:
- 100% plant-based, real food ingredients
- Naturally sweetened with maple syrup (no refined sugar!)
- Gluten-free option (easy flour swap)
- Healthy-ish indulgence packed with coconut goodness
- Super easy to make and crowd-pleasing
Ready to bake these irresistible coconut treats? Let’s get started!
Ingredients Notes + Substitutions
This easy vegan coconut macaroons recipe combines unsweetened shredded coconut, creamy coconut milk, pure maple syrup, chopped almonds, and a bit of flour into packable mounds that bake into golden, chewy perfection. The secret to the best texture? Use full-fat coconut milk for rich binding and moisture, and pack the mounds tightly – they hold together beautifully!
Here’s what you’ll need, plus simple substitutions:
- Unsweetened shredded coconut – Finely shredded is ideal for the best texture and binding (skip large flakes, as they can make the macaroons crumbly).
- Full-fat coconut milk – Shake the can well and use the thick cream for maximum creaminess and structure. Low-fat works but may yield slightly drier results.
- Pure maple syrup – Delivers natural sweetness and helps everything stick. Swap with an equal amount of granulated sugar if preferred (add 1–2 extra tablespoons coconut milk if the mixture feels dry).
- Slivered almonds – Chopped is fine too; they add nutty crunch and that classic Almond Joy vibe. Skip for nut-free or plain coconut macaroons.
- Oat flour – Keeps them tender and naturally gluten-free. Substitute with almond flour (for paleo), spelt, all-purpose, or a 1:1 gluten-free blend.
- Vanilla extract – Pure vanilla brings warm, cozy depth.
- Mineral salt (or sea salt) – A pinch enhances every flavor.
- Vegan dark chocolate – Bar or chips for dipping (melt with 1 tsp coconut oil for smoother results). Optional, but highly recommended for chocolate-dipped vegan coconut macaroons!
How To Make Vegan Macaroons (Quick overview)
Full printable recipe at the bottom of the post!
Preheat & prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paperor a silicone mat (affiliate links).
Mix the dough: In a large bowl, combine shredded coconut, coconut milk, maple syrup, chopped almonds, oat flour, vanilla, and salt. Stir until everything is evenly moistened and holds together when squeezed.
Shape the mounds: Scoop rounded tablespoons of mixture (or use a 1-2 Tbsp cookie scoop). Pack firmly with your hands or the back of the spoon – tight packing prevents crumbling! Place packed mounds on cookie sheet, about 1 inch apart (above).
Bake: Place mounds on the prepared sheet, about 1 inch apart. Bake 20–30 minutes (time varies by size), until edges and tops are lightly golden. Rotate the sheet halfway for even browning. Let cool completely on the sheet—they firm up as they cool.
Now enjoy plain, or dip in melted chocolate for extra decadence!
Top Tips
- Choose finely shredded coconut. Different sizes exist—large flakes won’t bind well and can make them crumbly. Go for finely shredded (almost minced) unsweetened coconut for the best texture and hold. I love Bob’s Red Mill or Terrasoul Superfoods (affiliate links) – they work beautifully here. If using larger shreds (like some flaked varieties), pulse briefly in a food processor or add a bit more flour as noted in the recipe.
- Pack them tightly. This is key! Firmly compress the mixture when shaping mounds – use your hands or press hard into the scoop. Loose packing = falling apart during baking or cooling.
- Keep sizes uniform. Scoop consistently for even baking and that picture-perfect look. A 1 tablespoon trigger spoon, 2 tablespoon trigger spoon, or 3 tablespoon trigger spoon (affiliate link) makes it effortless and helps them hold shape better.
- Go for the chocolate dip (trust me!). For ultimate decadence, melt vegan dark chocolate (add 1 tsp coconut oil for smoothness if desired), dip the cooled bottoms, and drizzle the tops. Place on parchment and chill briefly to set. It turns them into irresistible Almond Joy-inspired treats!
How To Make Chocolate-Dipped Vegan Macaroons
- Melt the chocolate: Warm vegan dark chocolate over low heat on the stove, stirring constantly until smooth. Or microwave in 30-second bursts, stirring well each time to avoid burning.
- Dip the bottoms: Once the macaroons are fully cooled, dip the flat bottoms into the melted chocolate.
- Drizzle (optional): Place back on the parchment-lined baking sheet. Use a spoon or piping bag to drizzle extra chocolate over the tops for extra flair.
- Set: Refrigerate 7–10 minutes until the chocolate is firm.
Pro tip: Add 1 tsp coconut oil to the melting chocolate for an extra-smooth, glossy finish!
How to Store Vegan Coconut Macaroons
These vegan coconut macaroons store beautifully and stay fresh for weeks -perfect for make-ahead treats!
I love keeping mine in the fridge for that chilled, firm bite, but they’re versatile: room temp, fridge, or freezer all work great.
- Room Temperature: Store in an airtight container for up to 5 days. (Best in cooler climates, as chocolate may soften in warmth.)
- Refrigerator: My favorite! Keeps them fresh and nicely firm for up to 2 weeks in an airtight container. I pull them out a few at a time and let them come to room temperature.
- Freezer: Freeze for up to 2–3 months. Flash-freeze on a baking sheet for 2–3 hours until solid, then transfer to freezer-safe bags or containers (layer with parchment to prevent sticking). Thaw in the fridge overnight or at room temp for 10–15 minutes before enjoying – they’re even delicious straight from the freezer for extra chew!
Pro tip: Always use an airtight container to lock in moisture and prevent them from drying out or absorbing odors. Enjoy every last one!
More Easy Coconut Recipes!
If you love coconut, try these other delicious recipes that feature it. All are super quick and make for a healthy dessert or snack!
- Banana Coconut Ginger Ice Cream
- Healthy Apple Nachos
- Quick n Healthy Banana Boats
- See all Coconut recipes on TSV!
If you try this vegan cookie recipe, please let me know! Leave a comment and rate it below. I love hearing what you think or any changes you make.
VEGAN COCONUT MACAROONS
Easy homemade vegan coconut macaroons – toasty, tender & naturally sweetened. Perfect egg-free, dairy-free treat. Chocolate dip instructions included!
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 minutes
- Yield: Makes 24 1x
- Category: Dessert
- Method: bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 3 cups unsweetened coconut flakes, finely shredded (see notes)
- 1 cup canned coconut milk or cream, full or low-fat
- 1/3 cup pure maple syrup
- 1/3 cup slivered almonds (chopped is ok too), optional
- 1/3 cup oat flour, almond flour, all-purpose, or gluten-free flour blend*
- 2 teaspoons vanilla extract
- pinch of mineral salt
- 7 oz. vegan dark chocolate bar or chocolate chips
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
Mix: In a medium-sized mixing bowl, combine the coconut, coconut milk, syrup, almonds, flour, vanilla, and salt, and mix well.
Scoop: Using a 2 or 3-tablespoon measuring spoon, scoop out rounded tablespoons, making sure to pack it well**. This step is very important, or your macaroons may tend to fall apart. Place packed mounds on a cookie sheet, about 1 inch apart.
Bake: Place cookie sheet in the oven and bake for 20 – 30 minutes (ovens vary and it depends on how big the mounds are), until golden, rotating the sheet halfway through baking. Let cool completely.
Chocolate: Warm the chocolate over low heat on the stove, stirring frequently until melted. Alternatively, you can melt the chocolate in the microwave, stopping to give a good stir every 30 seconds. Dip the bottoms of the macaroons into the melted chocolate. Place the cookies back on the lined baking sheet. Drizzle remaining chocolate on top using a spoon or pastry piping bag. Refrigerate for 7 – 10 minutes, or until set.
Makes about 24 (2-tablespoon cookies), 18 (3-tablespoon cookies), or 12 (4-tablespoon) coconut macaroons.
Store: Keep macaroons covered or in an airtight container for 4–5 days on the counter. To keep fresher longer, store in an airtight container in the refrigerator.
Freezer-friendly: Freeze for up to 2-3 months. Flash-freeze on a baking sheet for 2-3 hours until solid, then transfer to freezer-safe bags or containers (layer with parchment to prevent sticking). Thaw in the fridge overnight or at room temp for 10-15 minutes before enjoying – they’re even delicious straight from the freezer for extra chew!
Notes
*Flour: Spelt, all-purpose, and pastry flour is ok too. If using coconut flour, use 1/3 cup.
**Pack well: It is very important to gently, but firmly, pack the mixture when making the coconut mounds. If they aren’t packed well, they will likely fall apart or ‘go flat’ when done. Don’t be afraid to pack them well, you will be thankful in the end! :)
Use the right shredded coconut. There are different sizes of shredded coconut – large, medium, and finely shredded. Make sure to use finely shredded (almost minced) for the same results here. I used Bob’s Red Mill, and I also recommend Terrasoul Superfoods (affiliate links). If using a larger shredded coconut, use 1/2 cup of flour.
Maple syrup substitute: Use 1/2 cup of sugar and add an extra 1/4 cup of coconut milk.
RECOMMENDED EQUIPMENT: I love this Silpat or parchment paper to line my baking sheets. And using a 2 tablespoon trigger cookie scoop (affiliate links) helps keep the cookies uniform when scooping.
Edited: A few have had trouble with the macaroons staying together and seeing pictures on Pinterest. This may be due to using the wrong type of shredded coconut. I’ve updated the recipe to include the ‘other’ shredded coconut, which needs more flour to bind.
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WOW! Amazing and so easy! I only had regular sized coconut shreds and used oat flour for the binder. Turned out incredibly delicious! Thanks for recipe!