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Vegan Coconut Macaroons {Gluten-Free}

by Capri Lilly

Gluten-Free Vegan Coconut Macaroons are super easy to make, especially with this 6-ingredient recipe! These homemade sweet, toasty macaroons are perfect for dessert or to fulfill your sweet tooth craving!

bob's red mill coconut macaroon recipe

This is definitely one of the easiest desserts you will ever make! This vegan coconut macaoon recipe is a simple one-bowl dessert, meaning all you have to do is mix all the ingredients together in one bowl, form cute balls with the mixture, and bake!

Usually, macaroons are made with condensed milk and eggs, but since I don’t do either of those, I used full-fat coconut cream, gluten-free flour, and maple syrup to turn these sweet treats into vegan coconut macaroons!

 

These Vegan Coconut Macaroons are perfectly baked with a golden crust, soft interior, sweet caramel flavor from the coconut sugar, and a rich chocolatey base using vegan chocolate!

close up picture of chocolate dipped vegan coconut macaroons

This recipe gives you delicious Coconut Macaroons that are:

Dairy-Free

Egg-Free

Gluten-Free

Vegan

Refined Sugar-Free

And Insanely Good!

Ingredients to make vegan coconut macaroons coconut cream, coconut sugar, maple syrup, vanilla extract, gluten free flour, coconut shavings

What you will need to make these Gluten-Free Vegan Coconut Macaroons:

  • Unsweetened coconut flakes: Make sure to purchase finely shredded coconut flakes, like these Terrasoul Finely Shredded Macaroon Cut Coconut Flakes. If your coconut flakes are large, you can blend them in the food processor to get your desired texture. (I like my shredded coconut to vary in size for the look and texture.)
  • Canned coconut milk, full-fat: Coconut milk helps to give the macaroons a rich flavor, while keeping the inside soft and perfectly moist. Use full-fat coconut milk like this one, for the best flavor. 
  • Pure maple syrup: These coconut macaroons are perfectly sweetened with maple syrup (and coconut sugar), making them completely refined sugar-free. 
  • Coconut sugar: The coconut sugar gives these macaroons the BEST flavor. You can use coconut sugar like this one, or substitute with brown sugar
  • Gluten-Free All Purpose Flour: I use Bob’s Red Mill Gluten-Free 1:1 Baking Flour for this recipe. If you are not sensitive to gluten, you can use regular flour, like this one
  • Vanilla extract: You’ll need just a teaspoon of vanilla extract to give the coconut macaroons a warm, rich flavor. 
  • Pinch of Salt: Completely optional, but it helps to bring out all of the flavors.
  • Vegan dark chocolate bar or chocolate chips: Because chocolate! Right!? If you want to dip or drizzle chocolate onto your macaroons, make sure to use Vegan chocolate to keep these macaroons vegan. I like to use Hu Chocolate Bars (so good!).

How to make Vegan Coconut Macaroons

ingredients fully mixed together for macaroons gluten free

Add all the ingredients (except for the chocolate) to a large bowl and mix until fully incorporated. The mixture should form a sticky consistency. 

Scoop out 2 tablespoons of the mixture at a time and form small balls. Make sure to pack tightly so that the macaroons do not fall apart while baking. Place the coconut macaroons on the baking sheet.

Transfer the baking sheet to the oven and bake for 25 minutes, rotating halfway through. When the macaroons are done baking, remove them from the oven and allow them to cool completely, about 10 minutes. 

how to make coconut macaroons

If you are making chocolate dipped macaroons, melt the chocolate using the double boil method or microwave method (described below). Dip the macaroons into the melted chocolate and place them on a parchment lined baking sheet. Place them in the fridge for 5-8 minutes, or until the chocolate hardens. 

chocolate dipped macaroons

How to make chocolate dipped macaroons?

Double Boiling Method

Add crushed chocolate or chocolate chips to a heatproof glass bowl. Place the glass bowl over a pot with simmering water. Using a rubber spatula or whisk, gently stir the chocolate until it is completely melted, about 1-2 minutes. DO NOT add water when mixing the chocolate because this will cause the chocolate to harden. 

Microwave Method

Add crushed chocolate or chocolate chips to a bowl. Place the bowl in the microwave and heat the chocolate for 30 seconds at a time, removing and stirring between each time. Continue to repeat this method until the chocolate has melted.

Once you have your melted chocolate, dip your beautiful macaroons in it and place them on a parchment lined baking sheet! Place the macaroons in the fridge for about 5-8 minutes, or until the chocolate hardens.

How to store Coconut Macaroons

These Vegan Coconut Macaroons easily last quite a while stored at room temperature. Simply store them in an airtight container and they will last up to 5 days. 

I like to keep my macaroons in the refrigerator where they last up to 2 weeks! You can eat them cold (which tastes delish!) or let them sit at room temperature before enjoying. 

You can also freeze these macaroons, which is perfect if you want to make a large batch and save some for those days when you have a craving for macaroons. To freeze, place them in an airtight container or a Ziploc bag, for up to 3 months. When you are ready to enjoy them, place the macaroons on the counter to thaw first.

Vegan Coconut Macaroons {Gluten-free}

Gluten-Free Vegan Coconut Macaroons are super easy to make, especially with this 6-ingredient recipe! These homemade sweet, toasty macaroons are perfect for dessert or to fulfill your sweet tooth craving!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert, Snack
Cuisine: American, French
Keyword: chocolate, coconut, easy recipe, gluten-free, good food baddie, goodfoodbaddie, macaroon, vegan
Servings: 12 macaroons
Calories: 260kcal

Ingredients

  • 3 cups Unsweetened Coconut Flakes, finely shredded
  • 1 cup Canned Coconut Milk or cream, full-fat
  • 1/4 cup Maple Syrup
  • 1/3 cup Coconut Sugar (or brown sugar)
  • 2/3 cup Gluten-Free All Purpose Flour, (or regular flour)
  • 1 tsp Vanilla Extract
  • Pinch of Sea Salt, optional
  • 1 cup Vegan Chocolate (optional)

Instructions

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Add all the ingredients (except for the chocolate) to a large bowl and mix until fully incorporated. The mixture should form a sticky consistency.
  • Scoop out 2 tablespoons of the mixture at a time and form small balls. Make sure to pack tightly so that the macaroons do not fall apart while baking. Place the coconut macaroons on the baking sheet.
  • Transfer the baking sheet to the oven and bake for 25 minutes, rotating halfway through. When the macaroons are done baking, remove them from the oven and allow them to cool completely, about 10 minutes.
  • If you are making chocolate-dipped macaroons, melt the chocolate using the double boil method or microwave method (described above). Dip the macaroons into the melted chocolate and place them on a parchment-lined baking sheet. Place them in the fridge for 5-8 minutes, or until the chocolate hardens.
  • Enjoy!

Notes

How to store Coconut Macaroons
  • These Vegan Coconut Macaroons easily last quite a while stored at room temperature. Simply store them in an airtight container and they will last up to 5 days. 
  • I like to keep my macaroons in the refrigerator where they last up to 2 weeks! You can eat them cold (which tastes delish!) or let them sit at room temperature before enjoying. 
  • You can also freeze these macaroons, which is perfect if you want to make a large batch and save some for those days when you have a craving for macaroons. To freeze, place them in an airtight container or a Ziploc bag, for up to 3 months. When you are ready to enjoy them, place the macaroons on the counter to thaw first.

Looking for more delicious Vegan & Gluten-Free Dessert to try? Try these!

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