These vegan macaroons are crispy on the outside and soft on the inside. Simple 2-ingredient recipe dipped in chocolate for a decadent dessert experience.
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 then I had a brainwave and remembered our vegan coconut truffles, which worked so great with just two ingredients, coconut and vegan condensed milk.
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!
These vegan macaroons are just 2 ingredients: dessicated coconut and vegan condensed milk. That’s mixed together in a bowl and then scooped with a cookie scoop onto a parchment lined tray.
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.
Absolute heaven.
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
- Coconutty
- Super easy
- Totally divine!
Keep them stored in an airtight container in the fridge where they will stay good for up to a week.
More Vegan Desserts!
- 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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Vegan Macaroons
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 16
Print Recipe
Pin RecipeDescription
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.
Ingredients
For the Macaroons:
- 4 cups (320g) Dessicated Coconut
- 1 and 1/2 cups (360ml) Vegan Condensed Milk*
For the Chocolate:
- 10.5oz (300g) Vegan Chocolate
- 1 tsp Coconut Oil (Optional)
Instructions
- 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.
Notes
*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.
- Category: Dessert, Gluten-Free
- Method: Bake
- Cuisine: Vegan
Nutrition
- 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
What size cookie scoop did you use for the macaroons?
Thanks!
Hi Mark, it was the large cookie scoop so it holds about 3 tablespoons worth of cookie dough.
Love that its so easy to make. Definitely making this again.
★★★★★
Hey Alison, Hello from Ireland 🙂 I absolutely adore your website and how fantastic all your recipes are.
In the macaroons, I used shredded coconut, and they fell apart when baked. I saved them by squeezing them into little balls and dipping them in chocolate anyways 🙂 They were still divine. I’ve found it difficult to find dessicated coconut and am wondering if shredded coconut is a total no-no or what you might do in the case that it was the only option?
Hi Niamh! So glad you like the blog, thank you! Okay shredded coconut is a wetter ingredient so I’m thinking that is what caused them to fall apart. If you were trying again, using shredded coconut, I would make the mix drier, so use less condensed milk (or add more coconut) so they are more compact and drier before going into the oven. Dessicated coconut is of course going to work best since that is what I used when testing this recipe. You can definitely get dessicated coconut on Amazon UK if you buy from Amazon. All the best! 🙂
So easy! And delicious. I don’t think these are going to last long in my house at all! ?
★★★★★
Haha yes, these are always popular! 🙂
Hello I’m trying out your vegan macaroons and I was wondering if coconut flour works as a replacement of the desiccated coconut since where I live they don’t sell that around in my area? Hope to hear for you soon
Hi Illse, coconut flour would not work. If you can get finely shredded dried coconut (very similar) that should work too. 🙂