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! This recipe is completely gluten-free and refined sugar-free, making it a delicious, guilt-free treat!

Here at GFB, we love baking vegan, gluten-free desserts, especially quick and easy beginner-friendly recipes like this one! If you do too, you’ll definitely want to check out our Ultra-Fudgy Vegan Brownies, Pumpkin Snickerdoodle Cookies, or Eggless Chocolate Chip Cookies next!

bob's red mill coconut macaroon recipe

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Easy Vegan Macaroons

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

The result is perfectly baked macaroons with a golden crust, soft interior, sweet caramel flavor from the coconut sugar, and a rich chocolatey base using vegan chocolate!

This recipe gives you delicious Coconut Macaroons that are:

  1. Dairy-Free
  2. Egg-Free
  3. Gluten-Free
  4. Vegan (no egg whites or condensed milk needed!)
  5. Refined Sugar-Free (naturally sweetened with maple syrup and coconut sugar!)
  6. And Insanely Good!
close up picture of chocolate dipped vegan coconut macaroons

The difference between a coconut macaroon and a macaron

Macaron is a French dessert made of two round almond flour-based cookies and filled with ganache or buttercream. Macaroon is a mounded drop cookie made with a base of shredded coconut. While the names may sound similar, they are very different, especially because one is very delicate and challenging to make and the other simple and easy.

How To Make Coconut Macaroons Vegan?

Usually, macaroons are made with condensed milk and eggs. To make vegan macaroons, full-fat coconut cream, gluten-free flour, and maple syrup are used to bind and naturally sweeten the macaroon mixture.

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

Ingredients Needed To Make This Gluten-Free Vegan Coconut Macaroon Recipe:

  • 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 cream, full-fat: Coconut cream helps to give the macaroons a rich flavor while keeping the inside soft and perfectly moist. Use full-fat coconut cream like this one, for the best flavor. You can also get coconut cream by placing a can of full-fat coconut milk in the fridge overnight. The top will solidify, making coconut cream for you to use.
  • 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. You can also use almond flour instead if you like. If you are not sensitive to gluten, you can use regular flour.
  • Vanilla extract: You’ll need just a teaspoon of vanilla extract to give the coconut macaroons a warm, rich flavor. (Almond Extract is a great substitute)
  • 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
  1. Add all the ingredients (except for the chocolate) to a large bowl and mix until fully incorporated. The mixture should form a sticky consistency.
coconut macaroons before baking

2. Scoop out 2 tablespoons (tbsp) 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 tray.

coconut macaroons after baking

3. 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.

chocolate coconut macaroons on parchment paper

4. 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 coconut macaroons

chocolate dipped macaroons

How to make chocolate dipped macaroons? (2 ways!)

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.

close up of chocolate dipped coconut macaroons with plate of macaroons in the background

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 in the freezer, for up to 3 months. When you are ready to enjoy them, place the macaroons on the counter to thaw first.

stack of chocolate dipped vegan coconut macaroons

I hope you enjoy this Vegan Coconut Macaroons Recipe!

If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love seeing my recipes come to life in your kitchen.

More Delicious Baked Vegan Treats!

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!
5 from 13 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: American, French
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 macaroons
Calories: 260kcal

Ingredients

  • 3 cups Unsweetened Coconut Flakes, finely shredded
  • 1 cup Canned Coconut 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 the baking sheet 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.

Nutrition

Calories: 260kcal

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

Double Chocolate Chip Cookies

The Ultimate Fudgy Brownies 

Homemade Ice cream Snickers Bars

Chocolate Avocado Bread

rich chocolate bread homemade


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25 Comments

  1. 5 stars
    I love these, took me back to my childhood when I used to eat them a lot! We used rice paper to put them on whilst the chocolate hardens so it sticks to the bottom!

  2. 5 stars
    Oh, my! These look incredible. Adding the ingredients to my grocery list so I can make them this weekend. Yum!

  3. 5 stars
    10 minutes for prep??? No way! They look amazing! Can’t believe it’s such a simple recipe yet so big in flavour. They look gorgeous too and perfect for dinner parties. My daughter can help me make them too as it’s easy enough. Yum!

  4. Made mine with oat and coconut flour instead of Bob’s and no chocolate. Had to adjust by adding more dry. Was a wet consistency. Still delicious!

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