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VEGAN COCONUT MACAROONS

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!

side angle view of a group of coconut macaroons.

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:

  • egg-free
  • vegan
  • dairy-free
  • healthy
  • gluten-free option
  • & of course delicious!

So without further ado, let’s get baking!

top down view of ingredients used to make vegan coconut macaroons recipe.

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
  • vanilla
  • mineral salt
  • vegan chocolate – dark chocolate bar or chocolate chips

side by side photos showing the process of making coconut macaroon batter.

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.

top down view of freshly formed coconut macaroons mounds on a baking sheet.

  • 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).

side angle view of baking sheet with freshly baked vegan macaroons.

  • 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!

Top Tips

  • 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 for this recipe. If using a larger shredded coconut, such as Trader Joe’s flaked coconut (affiliate links), see notes for adaptation!
  • Pack well. It’s super important to pack the mounds well when shaping so your macaroons don’t fall apart.
  • Keep them uniform. Make the mounds uniform in size by using a scooper like this 1 tablespoon trigger spoon2 tablespoon trigger spoon or 3 tablespoon trigger spoon (affiliate link), it makes things so much easier!
  • Dip in chocolate. For extra deliciousness, dip the mound in melted chocolate or add a drizzle over top!

top down view of vegan macaroons dipped in dark chocolate on a baking sheet.

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.

side angle view of bite taken from a vegan macaroon dipped in chocolate.

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!

head on view of vegan coconut macaroons.

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!

  • Author: Julie | The Simple Veganista
  • 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

Scale
  • 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, coconut 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 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.

Notes

*Spelt, all-purpose and pastry flour is ok too. If using coconut flour, use 1/3 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 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 tablespoons 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 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.

FOLLOW TSV on FacebookInstagramPinterest or RSS for more updates and inspiration!

side angle view of a group of coconut macaroons.

31 Comments

  1. Hi my macaroons were nice but falling apart on eating i put them in cake cases bit disappointed!!

    1. Julie | The Simple Veganista says:

      Sorry, you had an issue, Panna! Not sure what it could be from. The only thing I can think of is if they were not pressed together enough before baking, they may fall apart when eating.

  2. Gretchen Gerber says:

    Perfection!

  3. I made these for my daughter for the holidays and EVERYONE loved them. They were super easy to make with “real” and accessible ingredients, plus they’re also gluten free. I’m sharing the recipe with everyone. Really, a lovely dessert!

  4. My family and i love these chocolate dipped macaroons and prefer them to the non vegan variety. I add a bit of extra almond flour and baked them a bit longer than 25 minutes. I keep them refrigerated and take them out of the fridge just 5-10 minutes before serving…

  5. Julie | The Simple Veganista says:

    Author’s Note: Edited: Many have had trouble with the macaroons staying together, this is 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 and keep its shape. This is my marker for comments before and after. I hope everyone loves the modifications and has success with every batch!

  6. Hello! I do not have any maple syrup. What would be the best substitute? Thanks!

    1. Julie | The Simple Veganista says:

      Great question, Mira! Although I haven’t tried it myself, I would recommend using 1/2 cup of sugar (in place of the maple syrup) and add an extra 2 tablespoons of liquids (coconut milk, water or non-dairy milk is fine). Please let us know how it goes for you, it’s super helpful to others and us as well! Good luck :)

  7. Felipe Gonzalez says:

    Made these with 1 large mashed ripe banana instead of syrup, Barney Butter (powdered de-fatted almond) instead of almonds, stevia sweetened chocolate chips, and whole wheat pastry flour instead of oat flour.
    They weren’t real sweet, but were pretty good while being lower in fat and sugar.

  8. Made the Macaroons today, had bookmarked the recipe few days back. Adapting the recipe for my blog. Thanks for the lovely share.

  9. Janine Tacey says:

    My sister and I made these macaroons today and they are beautiful and delicious. As we worked with it and attempted to pack them tightly into the cookie scoop we realized that more binding was needed. We used oat flour and increased it to almost a half cup total. Turned out perfectly. so we think the challenge that people are having is in needing to increase the binder rather than working harder at pressing them into the cookie scoop. We really appreciate You and the work you put into this recipe. It’s definitely a treat for this Christmas season.

    1. Julie | The Simple Veganista says:

      Great! Thank you so much for your input and suggestions. I’ll have to revisit this recipe and give it a try. Thank you for the kind words. Happy Holidays! :)

  10. Hi, I just made these, have a powerful craving for coconut and chocolate at the moment. My cookies haven’t fallen apart but they feel very soft to the touch – unbaked I would say. But – is this normal for this recipe? The mixture was very wet when I mounded the cookies. I was doubtful about the mixture from the beginning as it was so wet but soldiered on. Any tips? Do they harden as they cool?

    1. Julie | The Simple Veganista says:

      Did they stiffen up for you? They shouldn’t be too soft, wet like, they may be tender from the oven but should stiffen once cooled. Let me know how they cooled for you. Fingers crossed!

      1. Pressed for time and have only sweetened coconut flakes in cupboard. Ok to omit maple syrup and use sweetened coconut? Thx!

        1. Julie | The Simple Veganista says:

          I’ve never tried it, but it may work well! There should be enough liquids to stick. If you don’t mind testing it, I’d love to know how it goes too. Just be sure to pack them well when creating the cookie mounds. Good luck and enjoy!!

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