Vegan Coconut Macaroons
These vegan coconut macaroons are proof that dessert can be simple, delicious, and still pretend to be healthy. No eggs, no dairy, no guilt—just crispy, golden coconut goodness with a chewy center. They come together in minutes and taste like something straight out of a fancy bakery. Whether you’re dunking them in chocolate or eating them straight from the tray (let’s be honest, you will), these macaroons deliver. They’re sweet, crunchy, and dangerously addictive. Bonus: they make your kitchen smell like a tropical paradise without the overpriced plane ticket. You deserve these.
Vegan Coconut Macaroons
Crispy-on-the-outside, chewy-on-the-inside coconut macaroons made with simple, plant-based ingredients.
Ingredients
- 1 ½ cups shredded coconut unsweetened, because we’ll add our own sugar drama
- ¼ cup maple syrup or agave for a twist
- ¼ cup coconut flour absorbs moisture, keeps them from being a mess
- ½ teaspoon vanilla extract because it makes everything better
- Pinch of salt brings out the flavors
- ¼ cup melted coconut oil for richness
- 2 tablespoons plant-based milk for the perfect texture
- Optional: Melted dark chocolate for dipping
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix shredded coconut, coconut flour, and salt.
- Add maple syrup, coconut oil, vanilla extract, and plant-based milk. Stir until well combined.
- Scoop tablespoon-sized portions onto the baking sheet, shaping them into small mounds.
- Bake for 15 minutes or until golden brown.
- Let them cool completely before dipping in melted chocolate (if you have self-control).
Notes
Nutritional Information (Per Macaroon)
- Calories: ~110
- Total Fat: 9g
- Saturated Fat: 7g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
Bonus Tips for Maximum Flavor
- Drizzle with melted dark chocolate for an extra treat.
- Add a sprinkle of sea salt to enhance the sweetness.
- Store in an airtight container to keep them crisp.
- Double the batch because 12 won’t last long.
