My easy 7-ingredient chocolate-dipped vegan coconut macaroons are chewy, sweet, and delicious. Perfect for coconut lovers!
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Why You'll Love This Recipe
While traditional coconut macaroons are made with egg whites and dairy, these vegan coconut macaroons taste just as good without hard-to-find or specialized ingredients.
Even better, they come together in minutes, are easy to make gluten-free or refined sugar-free, and the vegan chocolate coating is also optional. They're also easy to customize. They're perfect for holidays, parties, potlucks, or anytime a coconut craving hits.
Love coconut? Try my vegan coconut cake, 3-ingredient coconut shake, or even this coconut basmati rice.
And if you're looking for more bite-sized sweet treats, you'll love this vegan caramel popcorn, peanut butter balls with rice krispies, and vegan chocolate cupcakes.
The Ingredients and Substitutes
- Shredded coconut: Use unsweetened shredded/desiccated coconut. Avoid overly coarse shreds, or the macaroons may fall apart.
- Sugar: White sugar provides the most traditional flavor, though unrefined coconut sugar, date sugar, and others will work.
Flavor Variations
There are several simple, delicious ways to flavor these dairy-free coconut macaroons:
- Flavor boosters: Make plant-based chocolate coconut macaroons with 1-2 tablespoon cocoa powder, add 1-2 teaspoon matcha powder or espresso powder, freeze-dried fruit powder.
- Mix-ins: Dried fruit (cranberries, raisins, chopped apricots, etc.), maraschino cherries, mini vegan choc chips, chopped nuts, etc. Don't add too much, or the mixture won't bind.
- Fillings: Make thumbprint macaroons by pressing an indent into each and fill with jam, curd, vegan chocolate spread, Biscoff, etc. You can also reference these peanut butter and jelly jamprint cookies and peanut butter blossoms recipe.
How To Make Vegan Coconut Macaroons
Step 1: Preheat the oven to 325F/160C and line a large baking sheet with parchment paper. In a large bowl, mix the shredded coconut, sugar, salt, and flour.
Step 2: Then stir in the plant milk and vanilla. When ready, the mixture should hold together when pressed. If not, add an extra spoonful of plant milk.
Step 3: Using a 1-tablespoon scoop, portion the mixture onto the prepared baking sheet. Press the mixture firmly into the scoop and allow any excess liquid to seep out. This ensures the macaroons hold their shape and bake properly. Place them 1 inch apart.
Step 4: Bake for 18-22 minutes until the edges and tops are lightly golden. Remove from the oven and cool completely on the baking sheet to firm up. Melt the vegan chocolate chips in a microwave-safe bowl for 45 seconds. Stir until smooth. Continue heating in 20-second intervals if needed, stirring between.
Step 5: Dip the bottoms of the cooled macaroons into the vegan chocolate and return them to the lined tray. Drizzle any extra vegan chocolate over the tops if desired.
FAQs
Traditional macaroons are made with egg whites and condensed milk, so no. However, it's simple to make vegan coconut macaroons at home.
You should be able to use cornstarch, using half the amount.
Yes, but it can make the macaroons a little too sweet.
Chill it for 10-20 minutes, giving the coconut time to absorb liquid, and the mixture thickens. If needed, add a little more flour.
Sugar also helps bind the macaroons, so sugar substitutes may affect the texture and structure.
Pro Recipe Tips
- Adjust the dough consistency as needed: The mixture should feel damp but hold together when pressed. Adjust the flour or vegan milk as needed.
- For deeper flavor: Lightly toast a portion of the coconut first. Not too much, though, or it may burn in the oven.
- Scoop and press firmly: Compacting it into shape prevents it from crumbling.
- Adjust the size: Use a different-sized scoop and adjust the baking time.
- Avoid overbaking: Otherwise, the macaroons may end up dry. If you prefer them chewier, slightly underbake them.
- Let cool: They're delicate immediately after baking, but firm as they cool.
Storage Instructions
Store coconut macaroons dipped in vegan chocolate in an airtight container at room temperature for up to 4 days, or refrigerate for up to one week. For the best texture, let them return to room temperature before serving.
Alternatively, freeze in parchment-separated layers in an airtight container for up to 3 months. Thaw at room temp for about 10-15 minutes to enjoy.
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Vegan Coconut Macaroons
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Equipment
Ingredients
- 1 (14-ounce) bag unsweetened shredded coconut (about 4 cups)
- ½ cup granulated sugar
- ¼ teaspoon salt
- 3 tablespoons all-purpose flour
- ½ cup unsweetened plant-based milk
- 1 teaspoon vanilla extract
- 1 cup vegan chocolate chips
Instructions
- Preheat the oven to 325 degrees Fahrenheit and line a large baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sugar, salt, and flour. Mix well.
- Add the plant-based milk and vanilla extract. Stir until fully combined and the mixture holds together when pressed.
- Using a 1 tablespoon scoop, portion the mixture onto the prepared baking sheet. Press the mixture tightly inside the scoop before releasing it onto the sheet, allowing any excess liquid to seep out. This helps the macaroons hold their shape and bake properly. Place them about 1 inch apart.
- Bake for 18 to 22 minutes, until the edges and tops are lightly golden.
- Remove from the oven and allow the macaroons to cool completely on the baking sheet. They will firm up as they cool.
- Place the vegan chocolate chips in a microwave-safe bowl and microwave for 45 seconds. Stir until smooth. Continue heating in 20-second intervals if needed, stirring between each, until fully melted.
- Dip the bottom of each cooled macaroon into the melted vegan chocolate and place it back on the parchment-lined baking sheet.
- Allow the chocolate to set at room temperature or refrigerate for 15 to 20 minutes until firm.
Notes
- Pressing firmly when scooping makes a big difference in texture and prevents spreading.
- For extra vegan chocolate, drizzle remaining melted vegan chocolate over the tops.
- Store in an airtight container at room temperature for up to 4 days or refrigerate for longer storage.
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