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 coconut macaroons 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 too crumbly.
So I tried that, but my ratio of coconut to condensed milk was too high and I baked them too long as well, the result was just too dry and crispy.
Tried again, adjusting the ratios so there was less coconut, more condensed milk, for a ‘wetter’ consistency and lowered the heat when baking and suddenly…perfection.
Crispy on the outside, soft and tender on the inside, exactly as you want a macaroon to be!
The easiest vegan coconut macaroons!
It’s ideal to scoop it so you get the nice domed shape to these macaroons.
Bake them for 20 minutes at low heat until nicely browned, and then dip the base of the macaroons in melted vegan chocolate, and drizzle more chocolate over the top.
They are deliciously soft on the inside and almost melt in your mouth.
What kind of coconut to use in vegan macaroons?
From what I’ve seen from other recipes, it’s more common to use shredded coconut in macaroons than dessicated coconut.
But I had a hard time finding shredded coconut, so I used dessicated instead and I was thrilled with the result.
Dessicated coconut is drier than shredded coconut, so if you were to try it with shredded coconut, the ratios may not work out quite the same or you may need to bake it for a bit longer, but I can’t say exactly since I haven’t tried it like that.
Where do you get vegan condensed milk?
I make it myself! 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 and firm up before you use it. When it’s freshly blended, it’s warm (hot water is one of the ingredients) and more runny. It’s preferable for it to cool down and thicken before you use it in this recipe.
Alternatively, you can buy ready-made cans of vegan condensed milk these days. So if you’re keen to use that instead, you are most welcome to do so.
I hope you’ll LOVE these vegan macaroons! They are:
- Crispy on the outside
- Deliciously soft on the inside
- Dipped in chocolate
- Super easy
- Totally divine!
Keep them stored in an airtight container in the fridge where they will stay good for up to a week.
For more delicious coconutty vegan desserts, take a look at these great options:
- Vegan Coconut Cream Pie
- Vegan Coconut Cake
- Vegan Coconut Cookies
- Vegan Coconut Ice Cream
- Vegan Bounty Bars
- Vegan Coconut Pancakes
Let us know what you think of this recipe in the comments and please rate the recipe too! Thanks.
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These vegan macaroons are crispy on the outside and deliciously soft on the inside. Super simple 2-ingredient recipe dipped in chocolate for a decadently delicious dessert experience.
For the Macaroons:
For the Chocolate:
- 10.5oz (300g) Vegan Chocolate
- 1 tsp Coconut Oil (Optional)
- Add the dessicated coconut to a mixing bowl. Add the vegan condensed milk and mix in.
- Preheat the oven to 320°F (160°C).
- Use a cookie scoop to scoop the coconut mix onto a parchment lined baking tray and aiming for around 16 macaroons (a few more is also fine). Use your hands to pat them into a sort of dome shape.
- Bake for 20 minutes until crispy on the bottom and lightly browned on the top.
- Remove from the oven and allow to cool completely before dipping in chocolate.
- Break up the chocolate into small pieces and place into a microwave safe dish. Microwave for 30-second intervals bringing it out to stir every 30-seconds until it’s melted and smooth. If it’s a little thick, then add in a teaspoon of coconut oil to thin it out and make it easier to work with.
- Dip the bottoms of the macaroons in the chocolate and place 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.
*You can make your own vegan condensed milk, in a blender, within minutes with our recipe for vegan condensed milk. The linked recipe has full instructions and a video. If you don’t want to make your own, you can also buy ready-made vegan condensed milk and use that.
- Serving Size: 1 Macaroon (of 16)
- Calories: 342
- Sugar: 14.2g
- Sodium: 90mg
- Fat: 25.5g
- Saturated Fat: 19.9g
- Carbohydrates: 26.9g
- Fiber: 4.7g
- Protein: 3.5g
Keywords: vegan macaroons, vegan coconut macaroons