Vegan Coconut Macaroons
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!
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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 that are made from egg whites and almond flour that are sandwiched together with a filling. Vegan macarons are tricky and a true science and art form combined. 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 want 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 want a less sweet cookie, you can leave it out. You can also use coconut sugar, but it will give your cookies a darker color.
- Chickpea Flour or Corn Starch – to replace the egg in traditional macaroon recipes. I like to use chickpea flour since it has the most authentic taste and texture, but you can also use cornstarch instead. (Check out my post about using chickpea flour to relace 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 in vegan salted caramel sauce or peanut butter caramel instead of chocolate.
- Coconut Oil – to melt with the chocolate chips to make 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.
🥄 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 it’s well combined and there are no lumps 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 until your mixture is thick and smooth.
Step 5 – Remove from the heat and add 2 teaspoons vanilla and still well. Then stir in 3 cups of shredded coconut 1 cup at a time until it’s well combined.
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 your macaroons are toasted and light brown.
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.)
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.
👩🏻🍳 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.
🌟 More vegan cookies
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan coconut macaroons recipe
Vegan Coconut Macaroons
Ingredients
- 1/2 cup coconut milk
- 1/4 cup sugar
- 2 tablespoons chickpea flour, or 1 tablespoon corn starch
- 3 cups sweetened coconut shreds
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips
- 1 teaspoon coconut oil
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 until your mixture is thick and smooth.
- Remove from the heat and add 2 teaspoons vanilla and still 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 light brown.
- 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.
Delicious and easy to make! Will make it again for sure. My husband gives it a 10 on 10!
I’m so happy that you guys liked the recipe!
Hi Monica,
I can’t get sweetened coconut shreds where I live (indonesia), just the plain ones. Any ideas how I can work around this and still get same result?
Thanks !
You can use unsweetened coconut shreds instead. Just add 1 tablespoon additional sugar to compensate for the sweetness. Enjoy! PS- I love that you live in Indonesia and found my blog! 🙂
I just made these for Halloween! They were a hit! I love your creative way of using chickpea flour instead of eggs in this recipe!
I’m so happy that the recipe worked well for you, Mary! 🙂