side angle view of a group of coconut macaroons.

5 from 2 reviews

Toasty coconut on the outside and tender on the inside, these vegan coconut macaroons use minimal ingredients and are super easy to make!


  • 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, 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 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.