These melt-in-your-mouth vegan coconut macaroons are crispy on the outside and soft on the inside. They’re also dipped in chocolate for the most divine dessert ever!
Aren’t they just gorgeous? I am in love with these vegan macaroons!
And I don’t know if you’re even going to believe me when I tell you that there are only 3-ingredients in them. Amazing right?
My first attempt at these was to try them with aquafaba. I whipped aquafaba up with some cream of tartar and sugar, the way I would if I was going to make vegan meringue, and then stirred in some coconut.
The result was very tasty, but didn’t stick together well enough, they were super crumbly.
So we tried that and suddenly…perfection. Crispy on the outside, soft and tender on the inside, exactly as you want a macaroon to be!
How To Make Vegan Coconut Macaroons
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add dessicated coconut and vegan condensed milk to a mixing bowl and mix together.
- Use a cookie scoop to scoop the coconut mix onto a parchment lined baking tray. Aim to get around 16 macaroons. Use your hands to pat them into a sort of dome shape.
- Bake at 320°F for 20 minutes until they’re crispy on the bottom and lightly browned on the top.
- Remove them from the oven and allow to cool completely.
- When the macaroons are cooled, break up vegan chocolate into pieces and place it into a microwave safe dish with coconut oil. Microwave in 30-second intervals bringing it out to stir every 30-seconds until melted and smooth.
- Dip the bottoms of the macaroons in the chocolate and place them back onto the parchment lined tray. Use the remaining chocolate to drizzle over the top of the macaroons.
- Place into the fridge for the chocolate to set.
The Coconut: We used dessicated coconut in these macaroons. Dessicated coconut is also called finely shredded coconut. It’s the dried, very finely shredded coconut.
The Vegan Condensed Milk: We have an awesome recipe for a homemade vegan condensed milk that you make in the blender jug and it’s ready in minutes. There is absolutely no requirement to stand over a hot stove waiting for milk to reduce. It’s just a case of adding the ingredients to the blender, blending it and voila! Vegan condensed milk at the ready.
I do recommend you let it chill in the fridge for a bit, so it can cool, firm up and thicken before you use it.
Alternatively, you can buy ready-made cans of coconut condensed milk and you can certainly use it in this recipe.
Vegan Chocolate or Chocolate Chips: I used a melted down vegan chocolate for this recipe, but you can certainly use vegan chocolate chips as well.
Storing and Freezing
Keep them stored in an airtight container in the fridge where they will stay good for up to a week.
They are also freezer friendly if you’d like to freeze some!
More Vegan Coconut Desserts
- Vegan Coconut Cream Pie
- Vegan Coconut Cake
- Vegan Coconut Cookies
- Vegan Coconut Ice Cream
- Vegan Bounty Bars
- Vegan Coconut Pancakes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Coconut Macaroons
For the Macaroons:
For the Chocolate:
- 1 ¾ cups Chopped Vegan Chocolate (300g) or Vegan Chocolate Chips
- 1 teaspoon Coconut Oil
- Preheat the oven to 320°F (160°C).
- Add the coconut and vegan condensed milk to a mixing bowl and mix together.
- Use a cookie scoop to scoop the coconut mix onto a parchment lined baking tray. Aim for around 16 macaroons (a few more is also fine). Use your hands to pat them into a sort of dome shape (*see notes).
- Bake for 20 minutes or until crispy on the bottom and lightly browned on the top.
- Remove from the oven and allow to cool completely before dipping in chocolate.
- Add the chocolate and coconut oil to a microwave safe dish. Microwave in 30-second intervals bringing it out to stir every 30-seconds until it’s melted and smooth.
- Dip the bottoms of the macaroons in the melted chocolate and then place them back onto the parchment lined tray. Use the remaining chocolate to drizzle over the top of the macaroons.
- Place into the fridge for the chocolate to set.
- Store in an airtight container in the fridge and enjoy.
- Dessicated Coconut is also called Finely Shredded Coconut. It’s the dried, very finely shredded coconut
- Condensed Milk. You can make your own vegan condensed milk, in a blender, within minutes with our recipe for vegan condensed milk. If you don’t want to make your own, you can also buy ready-made vegan condensed milk and use that.
- Vegan Chocolate. You can use any good tasting vegan chocolate to melt down for this recipe or you can use vegan chocolate chips.
- Consistency. If the macaroons seem quite soft/floppy after scooping them onto the baking tray, then place the whole tray into the freezer for 15 minutes before baking so that they hold their shape. We didn’t do this but our macaroons were holding together very well before baking.
- Storing and freezing. Keep leftovers in an airtight container in the fridge where they will stay good for up to a week. They are also
- This recipe was first published in December 2018.