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Easy Vegan Coconut Macaroons with Chocolate Glaze

These easy Vegan Coconut Macaroons are not only vegan but gluten-free, and refined sugar-free! Even better, these eggless macaroons come together in a few easy steps and store well, so you can always have a sweet treat on hand.

Coconut Vegan Macaroons are one of those sweet treats I whip up when I’m craving something that’s light, sweet, and with that delicious toasted coconut flavor. Think a healthier, vegan version of a bounty bar (or Mounds)!

These eggless macaroons are slightly golden crunchy on the outside and deliciously chewy on the inside with hints of coconut and cacao that make you want to savor every bite.

I’ve found that gluten-free coconut macaroons have become one of my go-to, safe options when preparing a dessert for friends with varying food and dietary restrictions and needs. I mean, they’re dairy-free, egg-free, refined sugar-free – what’s not to love?!

Of course, they’re so tasty that even my non-vegan or gluten-free friends devour them. They’re really just a win all around!

Another thing to love about these dairy-free coconut macaroons is that they store so well! I like to keep a batch in the freezer to always have something on hand for surprise guests. They always go down a treat.

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Why You’ll Love Vegan Coconut Macaroons

  • Easy gluten-free macaroons!
  • Slightly sweet – without any refined sugars!
  • Light coconut flavor
  • So quick to make & no complicated ingredients

Ingredients for Gluten Free Coconut Macaroons

  • Shredded coconut
  • Agave nectar
  • Coconut extract (optional)
  • Vanilla
  • Salt
  • Coconut oil
  • Cacao powder
  • Maple syrup – or additional agave nectar

How To Make Vegan Coconut Macaroons

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 completely before transferring them to a cooling rack (otherwise they may break).

Using a spoon, drizzle the chocolate sauce on top of your macaroons, and let it cool before serving.

Tips for the Best Eggless Macaroons

  • Use an ice cream scoop for the dough to ensure each coconut macaroon is the same size.
  • Be aware that they do not spread or change shape on the cookie sheet.
  • Brown is okay! Ideally you want the coconut a little toasted. But do keep an eye out for burning!

How To Store Vegan Macaroons

Macaroons can be stored in the fridge for up to a week. You can also freeze these easy coconut vegan macaroons for around 3 months. Just pull from the freezer and allow them to come to room temperature before enjoying.

Other Vegan Cookie Recipes You May Enjoy:

vegan chocolate coconut macaroons

Easy Vegan Coconut Macaroons

Yield: 12 macaroons
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Chewy, delicious vegan coconut macaroons that are also sugar-free and gluten-free. Enjoy as a healthy treat, or make some for a special gift.

Ingredients

Coconut Macaroons

  • 3 cups shredded coconut
  • 1/4 cup agave nectar
  • 2 tbsp coconut oil
  • 1 tsp coconut extract (optional)
  • 1 tsp vanilla
  • pinch of salt

Chocolate sauce

  • 1/2 cup coconut oil
  • 1/2 cup cacao powder
  • 1/4 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

These vegan coconut macaroons will last in the fridge for up to 3 weeks.

The coconut extract gives these macaroons a more intense coconut flavor, but it's not necessary if you don't have it on hand.

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