Easy Vegan Coconut Macaroons
Crunchy on the outside, soft in the middle—these coconut macaroons are proof that simple ingredients can create pure magic. No eggs, no dairy, no nonsense—just golden, toasty coconut bliss. These bite-sized treats come together in minutes and taste like something straight out of a fancy bakery (minus the price tag). Whether you’re craving a sweet snack or trying to impress guests, these macaroons deliver without effort. So, if you’re ready to ditch store-bought sweets and embrace homemade greatness, grab some coconut and let’s make dessert happen.
Easy Vegan Coconut Macaroons
Light, chewy coconut macaroons made with simple plant-based ingredients—easy to make, impossible to resist.
Ingredients
- 2 cups shredded unsweetened coconut the star of the show
- ¼ cup maple syrup for natural sweetness
- ¼ cup coconut milk for moisture and richness
- 1 teaspoon vanilla extract for extra depth
- Pinch of salt to enhance flavor
Instructions
Step 1: Mix the Ingredients
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a bowl, combine shredded coconut, maple syrup, coconut milk, vanilla, and salt.
- Stir well until everything sticks together.
Step 2: Shape and Bake
- Scoop small portions of the mixture onto the prepared baking sheet.
- Shape into little mounds, pressing lightly to hold them together.
- Bake for 18-20 minutes until the tops turn golden brown.
Step 3: Cool and Serve
- Remove from the oven and let them cool on the baking sheet.
- Enjoy as is or drizzle with melted dark chocolate for extra indulgence.
Notes
Nutritional Information (Per Macaroon)
- Calories: ~90
- Total Fat: 6g
- Saturated Fat: 5g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
Extra Tips for the Best Coconut Macaroons
- For extra crispiness, toast the shredded coconut before mixing.
- If the mixture is too dry, add a little more coconut milk.
- Let them cool completely before storing to keep them crisp.
- Dip them in melted chocolate for next-level deliciousness.
