Vegan Coconut Macaroons
Add Preferred SourceI’ve tried a lot of coconut treats, but nothing hits the spot like these Vegan Coconut Macaroons. The outside turns golden and slightly crispy while the inside stays soft and chewy. That dark chocolate glaze adds rich, bittersweet flavor that balances the natural sweetness perfectly. They’re tender and completely irresistible once you take that first bite.
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I make these for holiday cookie trays, potlucks, afternoon snacks, and whenever I need a crowd-pleasing dessert. They’re naturally gluten-free, and the chocolate glaze makes them look bakery-quality. You can make them ahead and they actually get better after sitting for a day. They stay fresh at room temp for about 4 days or in the freezer for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Coconut Macaroons with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through each step so your macaroons turn out perfectly golden and chewy every time.
Preheat the Oven
Set your oven to 360°F so it’s ready when you finish forming the macaroons. I like using this oven thermometer to help ensure your temperature is accurate for perfect golden browning.
Mix the Macaroon Base
Add the shredded coconut, agave nectar, coconut oil, coconut extract, vanilla, and salt to a food processor and pulse until everything’s combined and the mixture holds together when you press it. A food processor makes quick work of blending everything into a cohesive mixture.
If you don’t have one, you can stir everything together in a bowl with a sturdy spoon.
Prepare Your Baking Sheet
Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. This silicone baking mat is reusable and gives you perfect browning every time.
Shape the Macaroons
Use your hands to scoop and roll the mixture into 12-14 balls, then place them on the baking sheet and press lightly on the tops to create an oval shape. I always use a cookie scoop to make portioning them evenly so much easier.
Bake Until Golden
Bake for 15 minutes or until the tops start to turn golden brown. Keep an eye on them toward the end since coconut can go from golden to burned quickly.
Make the Chocolate Sauce
While the macaroons bake, whisk together the melted coconut oil, cacao powder, and maple syrup until smooth and glossy.
Cool Completely
Let the macaroons cool on the baking sheet for a few minutes, then transfer them to a cooling rack to finish cooling. Moving them too soon can cause them to fall apart.
Drizzle and Serve
Use a spoon to drizzle the chocolate sauce over the cooled macaroons in a zigzag pattern, then let the chocolate set at room temp or in the fridge for faster hardening. The chocolate will firm up into a beautiful, glossy finish that cracks when you bite in. Enjoy!
Once the chocolate has set completely, you can arrange them on a serving platter or pack them in a container for gifting or transporting. Kraft gift boxes with clear windows are perfect for presenting them as homemade gifts while keeping the chocolate drizzle protected.
Equipment
Ingredients
Coconut Macaroons
- 3 cups shredded coconut
- ¼ cup agave nectar
- 2 tablespoons coconut oil
- 1 teaspoon coconut extract optional
- 1 teaspoon vanilla
- pinch of salt
Chocolate sauce
- ½ cup coconut oil
- ½ cup cacao powder
- ¼ cup maple syrup or agave nectar
Instructions
- Preheat your oven to 360°F (180°C)
- Put all of your macaroon ingredients in a food processor (or bowl if you don’t have one) and pulse/stir until combined.
- Line a baking sheet with baking paper or a silicone baking mat
- Use your hands to form 12-14 balls of the macaroon mixture, and place them on your baking sheet, pressing lightly on the tops to create an oval shape.
- Bake the macaroons for 15 minutes or until they start to turn golden on top.
- While the macaroons are baking, whisk the melted coconut oil, cacao powder and maple syrup until combined.
- Let the macaroons cool properly before transferring them to a cooling rack.
- Using a spoon, drizzle the chocolate sauce on top of your macaroons, and let it cool before serving.
Notes
- Use unsweetened shredded coconut: Sweetened coconut can make them too sugary and throw off the texture balance.
- Press them firmly: When shaping the macaroons, press the mixture together tightly so they hold their shape and don’t crumble after baking.
- Don’t skip the cooling step: Let them cool completely before adding the chocolate drizzle, or the chocolate will melt and slide off rather than harden into a shell.
- Melt the coconut oil gently: If your coconut oil is solid, microwave it for 15-20 seconds, or set the jar in warm water to blend it smoothly into the chocolate sauce.
- Flash freeze for easier storage: Freeze macaroons on a baking sheet for 1 hour before transferring to containers so the chocolate doesn’t smudge and they don’t stick together.
- Customize the drizzle: You can use white chocolate, dark chocolate chips, or even peanut butter for the topping instead of the cacao powder mixture.
Nutrition
How to Store Leftovers
Keep your macaroons in an airtight container at room temp for up to 4 days, and they’ll stay chewy with crispy edges. Airtight food storage containers with snap lids keep food fresh. If you’re stacking them, place parchment paper between layers to prevent the chocolate from sticking.
For longer storage, freeze them in a freezer-safe container for up to 2 months. Let them thaw at room temp for about 30 minutes before serving, and the texture will be just as good as fresh. The chocolate might bloom slightly in the freezer, but the taste won’t change.
What to Serve With Vegan Coconut Macaroons
I love serving them alongside fresh berries and a cup of herbal tea or coffee for an afternoon treat. They’re also perfect for parties and gatherings on a dessert platter with vegan brownies, fruit tarts, or chocolate-covered strawberries.
You can also pair them with coconut milk ice cream or a scoop of dairy-free vanilla for something a little richer. The chewy coconut and rich chocolate work beautifully with the cold, creamy texture.
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