Vegan Coconut Macaroons – Toasty coconut on the outside, soft and tender on the inside, and naturally sweetened with pure maple syrup, these vegan macaroons are everything a good coconut macaroon should be!
Loaded with simple coco-nutty goodness, vegan coconut macaroons are purely decadent, delicious, and so easy to make!
And if you dip them in chocolate, they are very reminiscent of Almond Joy candy bars. Truthfully, I was never quite fond of Almond Joy’s, but in cookie form – I’ll eat them all day!
And if you’re not a chocolate lover, feel free to eat them plain and simple. But for the ultimate decadent treat – the chocolate is the way to go!
These vegan macaroons are:
- gluten-free option
- & of course delicious!
So without further ado, let’s get baking!
Ingredients You’ll Need
In this recipe, shredded coconut, coconut milk, sweetener, almonds and flour are combined and packed into tight mounds then baked for a tasty coconut treat.
Here is everything you will need:
- unsweetened shredded coconut – finely shredded
- coconut milk – use full or low-fat
- pure maple syrup – can sub with sugar as noted in the recipe card below
- slivered almonds – chopped is ok too, can also be optional
- oat flour – sub with spelt, all-purpose or gluten free flour blend
- mineral salt
- vegan chocolate – dark chocolate bar or chocolate chips
How To Make Vegan Macaroons
(Note – The full printable recipe is at the bottom of this post)
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat (<affiliate links).
- Start by combining the coconut, coconut milk, syrup, almonds, flour, vanilla and salt, mix well.
- Using a measuring spoon, scoop out rounded tablespoons, making sure to pack it well.
- Place packed mounds on cookie sheet, about 1 inch apart (above).
- Bake in oven for 20 – 30 minutes (depending on how big your scoops were), until slightly golden in color, rotating sheet half through baking. Let cool completely.
And now you’re ready to enjoy as is, or dip them in melted chocolate for a decadent treat!
How To Make Chocolate Dipped Vegan Macaroons
- Warm the chocolate on the stove over low heat, stirring frequently until melted. Alternately, 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. Optionally, drizzle remaining chocolate on top using a spoon or pastry piping bag.
- Refrigerate for 7 – 10 minutes, or until set.
How To Store
These vegan macaroons store very well! I prefer to keep mine in the refrigerator as I like them chilled. Others leave them in the freezer and pull them out as needed. No matter your preference, they store well on the counter, in the refrigerator or freezer.
- Counter: Store them on the counter for up to 5 days, in a covered container.
- Refrigerator: To keep longer, store them in the refrigerator for up to 2 weeks.
- Freezer: They can also be stored in the freezer for up to 2 – 3 months. To freeze, put macaroons on a baking sheet and place in the freezer for a few hours until frozen. Place them in freezer safe bags or containers. Let thaw in the refrigerator before serving.
More Easy Coconut Recipes
If you love coconut, take a look at these other delicious recipes using coconut as an ingredient. 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 easy macaroon recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
VEGAN COCONUT MACAROONS
Toasty coconut on the outside and tender on the inside, these vegan coconut macaroons use minimal ingredients and are super easy to make!
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 minutes
- Yield: Makes 24 1x
- Category: Dessert
- Method: bake
- Cuisine: American
- Diet: Vegan
- 3 cups unsweetened coconut flakes, finely shredded (see notes)
- 1 cup canned coconut milk or cream, full or low-fat
- ⅓ cup pure maple syrup
- ⅓ cup slivered almonds (chopped is ok too), optional
- ⅓ cup oat 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
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat.
Mix: In a medium size mixing bowl, combine the coconut, coconut milk, syrup, almonds, flour, vanilla and salt, mix well.
Scoop: Using a 2 or 3 tablespoon measuring spoon, scoop out rounded tablespoons, making sure to pack it well**. This last part is very important, or your macaroons may tend to fall apart. Place packed mounds on 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 sheet half through baking. Let cool completely.
Chocolate: Warm the chocolate on the stove over low heat, stirring frequently until melted. Alternately, 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 two tablespoon cookies, 18 three tablespoon cookies, or 12 four tablespoon coconut macaroons.
Store: Keep macaroons covered or in an airtight container, will last for up to 4 – 5 days on the counter. To keep fresher longer, store in an airtight container in the refrigerator.
*Spelt, all-purpose and pastry flour is ok too. If using coconut flour, use ⅓ cup.
**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 such as Trader Joe’s flake coconut, use ½ cup of flour.
Maple syrup substitute: Use ½ cup of sugar and add an extra ¼ cup of coconut milk.
RECOMMENDED EQUIPMENT: I love this silpat or parchment paper to line my baking sheets. And using a 2 tablespoons trigger cookie scoop (affiliate links) helps keep the cookies uniform when scooping. For more of my favorite cooking tools, shop my kitchen essentials.
Edited: A few have had trouble with the macaroons staying together and seeing pictures on Pinterest, this may be due to not using the correct shredded coconut. I’ve updated the recipe to include the ‘other’ shredded coconut which needs more flour to bind.
Updated: Vegan Coconut Macaroons was originally published in September 2014. It has been updated with new photos and helpful tips in April 2020.