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    Home » Cookies

    Vegan Coconut Macaroons

    Published: Apr 21, 2020 Updated: Dec 24, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe
    Vegan Macaroons

    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! 

    Vegan macaroons drizzled with chocolate stacked up on top of each other.

    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 then I had a brainwave and remembered our vegan coconut truffles, which worked so great with just two ingredients: dessicated coconut and vegan condensed milk. 

    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!

    Vegan macaroons drizzled with chocolate stacked up on black tissue paper.

    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.
    Two photo collage showing vegan condensed milk and dessicated coconut added to mixing bowl and mixed.
    • 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.
    Two photo collage showing coconut macaroons on a baking tray before and after baking.
    • 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.
    Vegan macaroons
    • Place into the fridge for the chocolate to set.
    Vegan macaroons drizzled with chocolate on a parchment lined baking tray.

    Ingredient Notes

    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. 

    Vegan macaroons drizzled with chocolate and stacked up on top of each other.

    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! 

    Vegan macaroon cut in half to show the center.

    More Vegan Coconut Desserts

    1. Vegan Coconut Cream Pie
    2. Vegan Coconut Cake
    3. Vegan Coconut Cookies
    4. Vegan Coconut Ice Cream
    5. Vegan Bounty Bars
    6. Vegan Coconut Pancakes

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan coconut macaroons in a stack.

    Vegan Coconut Macaroons

    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!
    4.75 from 12 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 16
    Calories: 342kcal
    Author: Alison Andrews

    Ingredients

    For the Macaroons:

    • 4 cups Dessicated Coconut (320g) Finely Shredded Coconut
    • 1 ½ cups Vegan Condensed Milk (360ml)

    For the Chocolate:

    • 1 ¾ cups Chopped Vegan Chocolate (300g) or Vegan Chocolate Chips
    • 1 teaspoon Coconut Oil
    Prevent your screen from going dark

    Instructions

    • 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.

    Video

    Notes

    1. Dessicated Coconut is also called Finely Shredded Coconut. It’s the dried, very finely shredded coconut
    2. 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.
    3. Vegan Chocolate. You can use any good tasting vegan chocolate to melt down for this recipe or you can use vegan chocolate chips.
    4. 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. 
    5. 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 
    6. This recipe was first published in December 2018.

    Nutrition

    Serving: 1Serve | Calories: 342kcal | Carbohydrates: 26.9g | Protein: 3.5g | Fat: 25.5g | Saturated Fat: 19.9g | Sodium: 90mg | Fiber: 4.7g | Sugar: 14.2g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Sarah says

      January 01, 2023 at 2:37 am

      I made mine with canned condensed coconut milk and unsweetened shredded coconut and the first tray that went in I had the melting problem too.

      I added a little more coconut to the other half that was left, and about 2-3 tbsp cornstarch to help bind – turned down the oven closer to 300 and they came out perfect 🙂 Kept their shape and browned nicely on the bottom.4 stars

      Reply
    2. Catherine says

      May 15, 2022 at 12:30 am

      Delicious! I see that many had problems with them spreading. I used unsweetened desiccated coconut and canned condensed coconut milk and with a pinch of salt. No problems at all.5 stars

      Reply
      • Alison Andrews says

        May 16, 2022 at 10:56 am

        So glad they worked out great Catherine! Thanks so much!

        Reply
    3. Jemma says

      August 14, 2021 at 12:25 am

      Hi! My name is Jemma, and I’m 11 years old. My issue with these is that they pretty much melted in the oven. Do you think it had something to do with the fact that I used coconut condensed milk? I also had a little less milk than needed. Otherwise, great recipe!4 stars

      Reply
      • Alison Andrews says

        August 14, 2021 at 12:03 pm

        Hi Jemma, sorry to hear they melted! I don’t think the coconut condensed milk would be to blame, though it could be that if the mix was a bit too wet then they wouldn’t hold their shape as well. You can combat this by adding more dessicated coconut to make the mix quite dry and also by placing them into the fridge or freezer for 10 minutes to set more before baking. It can also be an issue of over-baking, ovens can differ a lot, it could be that they needed a shorter baking time.

        Reply
    4. Raahat says

      December 22, 2020 at 3:23 pm

      Loved this recipe! Turned out great the first time. Thanks so much.5 stars

      Reply
      • Alison Andrews says

        December 23, 2020 at 9:42 am

        Wonderful! Thank you!

        Reply
    5. Deborah says

      June 29, 2020 at 3:57 pm

      These are in the oven now, going on 30 minutes. I could not get the “batter” to stick together, it was super crumbly. I didn’t want to waste it so I tried adding a little coconut oil, still crumbly. I put it in a food processor and added bits of almond milk until it stuck together. After 20 minutes in the oven it still felt a little damp, certainly not brown so I gave it another 5 minutes and then another 5 minutes. We shall see oh, I am hopeful. Wonder what I might have done for it to turn out so crumbly and dry? And what I should have added to it to salvage it?

      Reply
      • Alison Andrews says

        June 30, 2020 at 10:33 am

        Hi Deborah, hope they still worked out okay in the end. What condensed milk did you use?

        Reply
    6. Anna says

      May 07, 2020 at 1:33 pm

      One of the few recipes of vegan and gluten free sweets I can eat and so mouthwateringly tasty too!5 stars

      Reply
      • Alison Andrews says

        May 08, 2020 at 10:04 am

        Awesome! Thanks Anna!

        Reply
    7. Bernie says

      May 01, 2020 at 11:27 am

      Hi, very excited about this recipe. Just wondering if your recipe for vegan condensed milk but made with dried coconut milk would work in these beautiful looking treats. I know you say it comes out thinner. I live in Ireland and we don’t have vegan condensed milk here yet.

      Reply
      • Alison Andrews says

        May 01, 2020 at 1:11 pm

        Hi Bernie, I think it would be okay, but I haven’t tried these with a homemade coconut condensed milk so I’m not certain.

        Reply
    8. Ranjit singh says

      April 30, 2020 at 8:48 am

      can I use a stainless steel ice cream scoop instead of a cookie scoop.

      Reply
      • Alison Andrews says

        May 01, 2020 at 1:39 pm

        Sure!

        Reply
    9. Mai-Li Dyer says

      April 29, 2020 at 11:26 am

      Hi there, I just made these with Nature’s Charm canned condensed milk and my macaroons fell completely flat. The taste was still great! I refrigerated the 2nd batch before putting them in the oven, but the same thing happened. I rechecked the recipe and all measurements. What do you suggest? I was thinking of refrigerating the condensed milk before mixing, and / or adding more coconut and / or compressing the domes more before baking. Thanks!4 stars

      Reply
      • Alison Andrews says

        May 01, 2020 at 1:57 pm

        So glad the taste was good but sorry to hear they collapsed. You can try refrigerating them first as well as possibly adding more coconut so your mixture is a little drier and they hold their shape better. They need to hold their shape well before they go into the oven.

        Reply
    10. Karen says

      April 22, 2020 at 11:19 am

      They look delicious with the chocolate but hubby asked to make without chocolate.. what do you think!? Would they still be good and hold together?

      Reply
      • Alison Andrews says

        April 23, 2020 at 1:35 pm

        Hi Karen, yes you can definitely just have them plain, no chocolate! 🙂

        Reply
    11. Lisa says

      April 22, 2020 at 3:10 am

      Hi,
      Can I make this recipe with sweetened condensed coconut milk instead of the soy? I usually buy it, not make it myself. Or will it be too oily or something. Thanks.

      Reply
      • Alison Andrews says

        April 23, 2020 at 1:43 pm

        Yes you can definitely use ready-made condensed milk.

        Reply
    12. Mark Gershkovich says

      September 22, 2019 at 1:53 am

      What size cookie scoop did you use for the macaroons?

      Thanks!

      Reply
      • Alison Andrews says

        September 22, 2019 at 10:51 am

        Hi Mark, it was the large cookie scoop so it holds about 3 tablespoons worth of cookie dough.

        Reply
    13. Sam says

      April 30, 2019 at 7:26 am

      Love that its so easy to make. Definitely making this again.5 stars

      Reply
    14. Amanda says

      December 21, 2018 at 4:15 pm

      So easy! And delicious. I don’t think these are going to last long in my house at all! ?5 stars

      Reply
      • Alison Andrews says

        December 22, 2018 at 9:05 am

        Haha yes, these are always popular! 🙂

        Reply
    15. Ilse Gonzalez says

      December 20, 2018 at 9:02 pm

      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

      Reply
      • Alison Andrews says

        December 21, 2018 at 9:13 am

        Hi Illse, coconut flour would not work. If you can get finely shredded dried coconut that is the same thing. 🙂

        Reply

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