These vegan coconut macaroons have a sweet and chewy middle with a toasted coconut outer layer that is dipped and drizzled in chocolate. They are naturally gluten-free and are made with just a few simple ingredients. If you like coconut, you’ll love these cookies!

A top view of a plate of dairy-free coconut macaroon cookies with chocolate drizzle on top of them.

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Vegan macaroons vs macarons

First, let’s talk about the difference between macaroons and macarons. These cookies have similar ingredients and names; however, they are totally different things.

Traditional macarons are airy meringue cookies made from egg whites and almond flour, and are typically sandwiched together with a filling. Vegan macarons are a tricky blend of science and art. If you want to try these cookies, I suggest using Camila’s recipe from Pies and Tacos for vegan strawberry macarons.

Macaroons are much easier to make and more forgiving. They are made with shredded coconut formed into mounds and usually dipped in chocolate.

Ingredients and substitutions

  • Coconut Milk – this replaces the sweetened condensed milk in traditional macaroon recipes. If you’d like to use vegan sweetened condensed milk, I have a recipe for it in my Homemade Vegan Staples cookbook.
  • Sugar – to sweeten the coconut milk. If you are using vegan sweetened condensed milk or prefer a less sweet cookie, you can omit it. You can also use coconut sugar, but it will result in a darker-colored cookie.
  • Chickpea Flour or Cornstarch – to replace eggs in traditional macaroon recipes. I prefer to use chickpea flour since it has the most authentic taste and texture, but you can also use cornstarch as an alternative. (Check out my post about using chickpea flour to replace eggs for more information about it.)
  • Sweetened Coconut Shreds – these are the bagged coconut shreds that you find in the baking aisle of most grocery stores. You can also use unsweetened, but you may want to add more sugar if you do that.
  • Vanilla Extract – for flavor.
  • Salt – for flavor.
  • Vegan Chocolate Chips – to dip the cookies in after baking. This is optional, and you can omit it if you want. You can also drizzle your cookies with vegan salted caramel sauce or peanut butter caramel instead of chocolate.
  • Coconut Oil – to melt with the chocolate chips, making the chocolate smoother. You can also use vegan butter for this.

Did you know that not all brands of coconut milk use ethical treatment of animals and therefore not truly vegan? Read more about it and see which brands of coconut milk are vegan.

Vegan coconut macaroons on a piece of parchment paper drizzled in chocolate.

How to make vegan macaroons

Step 1 – Preheat your oven to 325°F (162 °C) and line a cookie sheet with parchment paper or a silicone mat.

Step 2 – Add 1/2 cup of coconut milk, 1/4 cup sugar, 2 tablespoons chickpea flour, and 1/4 teaspoon of salt to a saucepan.

Step 3 – Stir with a whisk until well combined and no lumps remain before turning on the heat.

Step 4 – Once it’s smooth, turn the heat to medium and stir frequently until it starts to boil. Then, stir constantly for 2 minutes, or until the mixture is thick and smooth.

Step 5 – Remove from the heat and add 2 teaspoons of vanilla, stirring well. Then stir in 3 cups of shredded coconut, 1 cup at a time, until it’s well combined.

A collage of 4 images showing the process steps for making the vegan macaroon cookie dough from coconut milk, sugar, chickpea flour, and coconut shreds.

Step 6 – Use a cookie scoop to make balls of the dough and place them on a parchment-lined cookie sheet.

Step 7 – Bake at 325°F (162°C) for 22-25 minutes, until the macaroons are toasted and lightly browned.

Adding the chocolate

Step 8 – While your cookies are cooling, prepare the chocolate. Melt 1/2 cup of vegan chocolate chips with 1 teaspoon of coconut oil or vegan butter. You can do this by microwaving it for about 1 1/2 minutes, or you can use a double boiler.

Step 9 – Dip the bottoms of the coconut macaroons into the melted chocolate, then place them back onto the parchment paper. (Don’t pick them back up again until they cool completely and the chocolate is set.)

A collage of 4 pictures showing the steps of forming the macaroons, baking them until toasted, melting the chocolate, and dipping the bottoms of the cookies into the chocolate.

Step 10 – Use a fork dipped in the melted chocolate to drizzle more chocolate over the top of the cookies if desired.

Step 11 – Place them in the fridge for about 30 minutes until the chocolate firms up and sets.

A coconut macaroon being drizzled with melted vegan chocolate.

Pro tips

  • Be sure to add the chickpea flour (or starch) to cold coconut milk. Stir it until it’s well combined with no lumps before turning on the heat.
  • Once your coconut milk begins to bubble, stir constantly for 2 more minutes to thoroughly cook the chickpea flour.
  • With just a few little changes to the recipe, you can make homemade vegan Mounds or Almond Joy bars.

How to store vegan macaroons

Countertop: These vegan coconut macaroons will keep well for 3 – 5 days in a sealed container.

Freeze: You can freeze these cookies in an airtight container for up to 3 months.

A blue plate filled with egg-free coconut macaroon cookies.

More vegan cookies

Vegan coconut macaroons recipe

A pile of vegan coconut macaroon cookies with chocolate drizzled on top piled on a blue plate.
Diet
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5 from 2 rating

Vegan Coconut Macaroons

Yield: 16 cookies
Prep: 5 minutes
Cook: 5 minutes
Baking time: 23 minutes
Total: 33 minutes
Author: Monica Davis
A toasted coconut cookie dipped in chocolate.
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Ingredients

Instructions
 

  • Preheat your oven to 325° F (162° C) and line a cookie sheet with parchment paper or a silicone mat.
  • Add 1/2 cup of coconut milk, 1/4 cup sugar, 2 tablespoons chickpea flour, and 1/4 teaspoon of salt to a saucepan.
  • Stir with a whisk until it's well combined and there are no lumps before turning on the heat.
  • Once it's smooth, turn the heat to medium and stir frequently until it starts to boil. Then, stir constantly for 2 minutes, or until your mixture is thick and smooth.
  • Remove from the heat and add 2 teaspoons of vanilla, stirring well. Then stir in 3 cups of shredded coconut, 1 cup at a time, until it's well combined.
  • Use a cookie scoop to make balls of the dough and place them on a parchment-lined cookie sheet.
  • Bake at 325°F (162 °C) for 22-25 minutes, until your macaroons are toasted and lightly browned.
  • While your cookies are cooling, prepare the chocolate. Melt 1/2 cup of vegan chocolate chips with 1 teaspoon of coconut oil or vegan butter. You can do this by microwaving it for about 1 1/2 minutes, or you can use a double boiler.
  • Dip the bottoms of the coconut macaroons into the melted chocolate, then place them back onto the parchment paper. (Don't pick them back up again until they cool completely and the chocolate is set.)
  • Use a fork dipped in the melted chocolate to drizzle more chocolate over the top of the cookies if desired.
  • Place them in the fridge for about 30 minutes until the chocolate firms up and sets.

Notes

  • Be sure to add the chickpea flour (or starch) to cold coconut milk. Stir it until it’s well combined with no lumps before turning on the heat.
  • Once your coconut milk begins to bubble, stir constantly for 2 more minutes to thoroughly cook the chickpea flour.
Serving: 1cookie, Calories: 146kcal, Carbohydrates: 15g, Protein: 1g, Fat: 10g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 82mg, Potassium: 81mg, Fiber: 1g, Sugar: 13g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 12mg, Iron: 1mg
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