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A white bowl filled with several chocolate and vanilla marble cookies, including vegan coconut macaroons, is placed on a gray and white surface with a blurred white pitcher in the background.

Vegan Coconut Macaroons

I love making Vegan Coconut Macaroons for simple, delicious treats that always impress. They bake up golden on the outside with a tender, chewy center. That dark chocolate drizzle adds richness without overpowering the coconut flavor. I bake them for Christmas cookie trays, Easter, potlucks, and afternoon snacks because they're so easy to make.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
Keyword: Vegan Coconut Macaroons
Servings: 12
Calories: 250kcal
Author: Mandy Applegate

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
US Customary - Metric

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

Here are my best tips for perfect vegan coconut macaroons every time:
  • 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

Calories: 250kcal | Carbohydrates: 21g | Protein: 1g | Fat: 20g | Saturated Fat: 17g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 61mg | Potassium: 147mg | Fiber: 2g | Sugar: 17g | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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