Vegan Coconut Macaroons
My easy 7-ingredient chocolate-dipped vegan coconut macaroons are chewy, sweet, and delicious. Perfect for coconut lovers!
Servings: 18 to 20 macaroons
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.