Lucious coconut macaroons dipped in dark chocolate is every coconut lover’s dream! These vegan coconut macaroons are also gluten-free, and easy to make!
Oh HELLO cute coconut macaroons! Ever since I can remember, coconut has been my favorite. Almond Joy? favorite candy. Virgin piña coladas? I was ordering those when I was 5.
These vegan coconut macaroons are light and fluffy with the perfect amount of texture from the shredded coconut. The chocolate dip just gives them that touch that really takes these cookies to the next level!
Macaron vs Macaroon
Let’s not get the two confused. MACARON are the cute French sandwich cookies that come in a variety of pretty colors and flavors. MACAROON (with two “o’s”) are the coconut mounds dipped in chocolate. Today we’re making the latter.
Ingredients for vegan coconut macaroons
- Sweetened shredded coconut
- Coconut milk
- Almond flour
- Vanilla extract
- Maple syrup
- Dark chocolate chips
- Coconut oil
How to make vegan coconut macaroons
Start by putting your coconut flakes in a blender or food processor and pulse until the coconut is in small pieces. Alternately, you can chop the coconut using a knife.
Combine the coconut flakes with the rest of the ingredients. The mixture should look wet but pliable. Using an ice cream scoop, scoop out the mixture and transfer it to a baking sheet to create the mounds. The mixture should retain the shape of the ice cream scoop.
Bake a 275 for 20 minutes, rotating the pan halfway through.
Once the coconut macaroons are baked and cooled, dip them in chocolate and set them on a baking sheet lined with wax paper or parchment paper. Pop them in the freezer for about 10 minutes until the chocolate is set.
Freezing, storing tips:
Can you freeze coconut macaroons?
Yes! They can be stored for up to 3 months. Place them on a single layer in an airtight container on parchment or wax paper. Let them thaw in the fridge as the chocolate dip might become too melty is thawed at room temperature.
How to store coconut macaroons
I keep them in an airtight container on wax paper in the fridge. This ensures the chocolate won’t melt. They should keep for about 2 weeks in the fridge.
What makes traditional coconut macaroons not vegan?
Usually, coconut macaroons are made with condensed milk and egg whites. In this recipe, I used coconut milk (which really just lends to the flavor more)! I also used almond flour which worked as a great binding agent. If you or someone you know has a dairy allergy or is vegan, this version without condensed milk and eggs is a must!
Coconut macaroons are a real hit for any coconut fan. Not only is this recipe vegan and gluten-free, it’s so easy to make and only requires a few simple ingredients. That’s my kind of cookie recipe!
If you tried this vegan coconut macaroon recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Check out these other amazing vegan cookies!
Flourless Peanut Butter Cookies
Vegan Chocolate Chip Cookies
Vegan Almond Coconut Chocolate Chip Cookies
Vegan Oatmeal Raisin Cookies
Vegan Coconut Macaroons
- 2.5 cups sweetened coconut flakes
- 1/2 cup almond flour
- 1 teaspoon vanilla extract
- 1/2 cup canned full-fat coconut milk
- 2 Tablespoons maple syrup
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
- 1 teaspoon coconut oil
- Preheat oven to 275 degrees Fahrenheit. Line a baking sheet with a baking mat or parchment paper.
- Put coconut flakes in a food processor or blender and pulse until the coconut is in small pieces.
- Transfer the coconut flakes to a mixing bowl along with the almond flour, vanilla extract, coconut milk, maple syrup, and salt. Mix until combined. The mixture should be wet yet pliable.
- Using an ice cream scoop, scoop out the mixture and place it on your prepared baking sheet. The mixture should retain the shape of the scoop. This should make about 8 large macaroons.
- Bake for 20 minutes, rotating the pan halfway through. Remove from the oven and let the macaroons cool completely. They will set as they cool.
Make the chocolate dip:
- Combine chocolate chips and coconut oil in a small bowl. Microwave in 30-second increments, stirring inbetween until the chocolate is completely melted.
- Line a baking sheet with wax paper or parchment paper.
- Placed a cooled macaroon on a spoon and carefully dip each macaroon into the melted chocolate.
- Transfer dipped macaroons to the baking sheet and pop them in the freezer for about 10 minutes until the chocolate is set.
- Leftovers keep in the fridge for 2 weeks. See notes for instructions.
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