I absolutely love how coconut macaroons bring a touch of tropical sweetness to any dessert table. Their crisp edges and chewy centers make them a favorite for both special occasions and everyday treats. When I first tried making a vegan version I was amazed at how easy and delicious they turned out—no eggs or dairy needed.
Ingredients
I make these vegan coconut macaroons with simple pantry staples. Every ingredient supports clean eating and keeps the texture chewy and irresistible.
- 2 cups unsweetened shredded coconut
- 1/2 cup canned coconut milk (full-fat, stirred well)
- 1/3 cup pure maple syrup
- 1/4 cup almond flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
Optional for dipping:
- 1/2 cup vegan dark chocolate chips
I always choose high-quality coconut and real maple syrup for natural sweetness. Almond flour lends structure and a lovely nutty flavor. The optional chocolate step adds a decadent touch if you want a bakery-style finish.
Tools and Equipment Needed
To make perfect vegan coconut macaroons at home, I keep my kitchen stocked with practical tools that help me achieve just the right texture and shape every time. Here are the essentials I use for this recipe:
- Large mixing bowl – for combining the shredded coconut, almond flour, and wet ingredients evenly.
- Silicone spatula – for folding and mixing without sticking or losing any batter.
- Measuring cups and spoons – to ensure precise amounts for each ingredient.
- Baking sheet – lined with parchment paper or a reusable silicone baking mat for easy cleanup and to prevent sticking.
- Small cookie scoop or tablespoon – for forming consistent macaroon shapes.
- Cooling rack – to allow the macaroons to cool and set after baking.
- Microwave-safe bowl or double boiler (optional) – for melting vegan chocolate chips if you want that decadent chocolate dip.
Using these simple tools helps keep the process smooth and the results reliably delicious. Clean, organized equipment also makes baking much more enjoyable and efficient.
Make-Ahead Tips
I love prepping these vegan coconut macaroons ahead of time. The flavors actually develop more as they rest, making them even better for sharing or entertaining.
- Prepare the macaroon mixture up to two days in advance. Store it tightly covered in the refrigerator until you are ready to bake.
- Scoop and shape the unbaked macaroons onto a parchment-lined tray, then freeze them for up to one month. When you are ready to bake, arrange directly from the freezer to the oven. Add two or three extra minutes to the baking time if baking from frozen.
- Baked macaroons keep well at room temperature in an airtight container for up to four days. For longer storage, refrigerate them for up to one week or freeze for up to one month. Let them come to room temperature before serving for the best texture and flavor.
- If you plan to dip them in chocolate, wait until just before serving if possible. This keeps the chocolate coating glossy and smooth.
| Stage | Method | Storage Duration |
|---|---|---|
| Unbaked dough | Refrigerator | Up to 2 days |
| Shaped, unbaked | Freezer | Up to 1 month |
| Baked, undipped | Room temperature | Up to 4 days |
| Baked, undipped | Refrigerator | Up to 1 week |
| Baked, undipped/dipped | Freezer | Up to 1 month |
Instructions
These vegan coconut macaroons come together quickly with a simple process. I rely on easy steps to ensure you get golden, chewy, and beautiful treats every time.
Prep the Baking Sheet and Oven
I preheat my oven to 325°F for a gentle bake that preserves moisture in the macaroons. Then I line a baking sheet with parchment paper to prevent sticking and make cleanup quick.
Mix the Macaroon Dough
In a large mixing bowl I add 2 ½ cups of unsweetened shredded coconut. I pour in ⅔ cup of canned coconut milk and ½ cup of pure maple syrup. I add ⅓ cup of almond flour, 1 ½ teaspoons of vanilla extract, and ¼ teaspoon of sea salt. Using a silicone spatula I mix until the coconut is evenly coated and the mixture holds together when pressed.
Shape the Macaroons
With a small cookie scoop or a packed tablespoon I portion out the dough and shape each ball firmly in my palm to help them bind. I set the mounds onto the prepared baking sheet, spacing them at least an inch apart for even baking.
Bake the Macaroons
I transfer the baking sheet to the center rack and bake for 22 to 25 minutes. The edges turn golden and the tops look slightly toasted when ready. If preferred, I rotate the pan once halfway through for even color.
Cool and Serve
After baking I place the sheet on a cooling rack for 5 minutes so the macaroons set. I gently lift each one with a spatula and transfer to the rack to cool completely. For an extra treat, I melt vegan dark chocolate chips and dip the bottoms of each macaroon, letting them set on parchment before serving. Eating vegan has never tasted so decadent.
Optional Variations and Add-Ins
I love inspiring home cooks to get creative with vegan recipes. Here are some of my favorite ways to take these vegan coconut macaroons to the next level while keeping them healthy and completely plant-based.
Chocolate Drizzle or Dip
For chocolate lovers, melt vegan dark chocolate and either drizzle it over the cooled macaroons or dip just the bottoms before setting them on parchment to harden. Use semi-sweet or bittersweet for a richer taste without too much extra sweetness.
Citrus Zest
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Add finely grated lemon, lime, or orange zest to the batter—about 1 tablespoon—for a bright, tangy flavor that pairs beautifully with coconut.
Almond or Hazelnut Crunch
Stir in 1/4 cup finely chopped toasted almonds or hazelnuts to the mix before baking. The nuts add a pleasant crunch and extra protein.
Dried Fruit Add-Ins
Mix in 1/3 cup finely diced dried fruit such as cherries, cranberries, or apricots. This boosts natural sweetness and provides chewy bursts of flavor.
Spices for Warmth
Sprinkle 1/2 teaspoon ground cinnamon or cardamom into the dough for a warm and aromatic twist. These spices complement the earthy coconut flavor.
Seed Boost
For a nutrient punch, gently fold in 2 tablespoons chia seeds or hemp hearts. This addition gives the macaroons a subtle crunch and healthy omega-3s.
| Variation | Add-In Amount | Flavor/Texture Benefits |
|---|---|---|
| Chocolate Drizzle | 1/2 cup chips | Richness, indulgence |
| Citrus Zest | 1 tbsp zest | Freshness, tangy brightness |
| Almonds/Hazelnuts | 1/4 cup chopped | Crunch, nuttiness, protein boost |
| Dried Fruit | 1/3 cup diced | Chewy, sweet pops, color |
| Cinnamon/Cardamom | 1/2 tsp ground | Warmth, aroma, complexity |
| Chia/Hemp Seeds | 2 tbsp | Crunch, nutrition, mild earthy notes |
Feel free to try one variation or combine a few to find your favorite blend. Macaroons can be customized to suit your mood or whatever you have on hand. As someone who believes that vegan food belongs on every table, I encourage you to add your own creative spin to these coconut macaroons.
Storage and Freezing Tips
When I want my vegan coconut macaroons to stay fresh and delicious, I always store them in an airtight container. At room temperature, these macaroons keep their chewy centers and crisp edges for up to four days. If I plan to enjoy them all week, I tuck them in the refrigerator. The cool air helps preserve their texture for up to seven days.
For longer storage, I freeze the baked macaroons. I line a baking sheet with parchment paper, arrange the cooled macaroons in a single layer, and freeze until solid. Once frozen, I transfer them to a zip-top freezer bag or freezer-safe container. Labeled with the date, they keep their flavor and texture for up to one month.
To enjoy, I let the macaroons thaw at room temperature for about 30 minutes. If I added dark chocolate, I make sure they are separated with parchment to prevent sticking. I wait to dip or drizzle them with chocolate until after thawing for a glossy, fresh finish. Proper storage keeps every batch tasting as vibrant and satisfying as the day I baked them.
| Storage Method | Time | Container Type | Notes |
|---|---|---|---|
| Room Temperature | Up to 4 days | Airtight container | Keeps texture crisp and centers chewy |
| Refrigerator | Up to 7 days | Airtight container | Preserves moisture and flavor |
| Freezer | Up to 1 month | Freezer bag or box | Freeze in layers with parchment paper, thaw before serving, chocolate after thawing |
Conclusion
Baking vegan coconut macaroons has become one of my favorite ways to enjoy a sweet treat that feels both wholesome and a little indulgent. I love how easy it is to play with flavors and textures so every batch feels unique and special.
Whether you’re making them for a celebration or just craving something cozy with your afternoon coffee these little bites always deliver. I hope you’ll give them a try and have as much fun making them as I do.
