These melt-in-your-mouth vegan coconut macaroons are crispy on the outside and soft on the inside. They’re also dipped in chocolate for the most divine dessert ever!
Aren’t they just gorgeous? I am in love with these vegan macaroons!
And I don’t know if you’re even going to believe me when I tell you that there are only 3-ingredients in them. Amazing right?
My first attempt at these was to try them with aquafaba. I whipped aquafaba up with some cream of tartar and sugar, the way I would if I was going to make vegan meringue, and then stirred in some coconut.
The result was very tasty, but didn’t stick together well enough, they were super crumbly.
So then I had a brainwave and remembered our vegan coconut truffles, which worked so great with just two ingredients: dessicated coconut and vegan condensed milk.
So we tried that and suddenly…perfection. Crispy on the outside, soft and tender on the inside, exactly as you want a macaroon to be!
How To Make Vegan Coconut Macaroons
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add dessicated coconut and vegan condensed milk to a mixing bowl and mix together.
- Use a cookie scoop to scoop the coconut mix onto a parchment lined baking tray. Aim to get around 16 macaroons. Use your hands to pat them into a sort of dome shape.
- Bake at 320°F for 20 minutes until they’re crispy on the bottom and lightly browned on the top.
- Remove them from the oven and allow to cool completely.
- When the macaroons are cooled, break up vegan chocolate into pieces and place it into a microwave safe dish with coconut oil. Microwave in 30-second intervals bringing it out to stir every 30-seconds until melted and smooth.
- Dip the bottoms of the macaroons in the chocolate and place them back onto the parchment lined tray. Use the remaining chocolate to drizzle over the top of the macaroons.
- Place into the fridge for the chocolate to set.
Ingredient Notes
The Coconut: We used dessicated coconut in these macaroons. Dessicated coconut is also called finely shredded coconut. It’s the dried, very finely shredded coconut.
The Vegan Condensed Milk: We have an awesome recipe for a homemade vegan condensed milk that you make in the blender jug and it’s ready in minutes. There is absolutely no requirement to stand over a hot stove waiting for milk to reduce. It’s just a case of adding the ingredients to the blender, blending it and voila! Vegan condensed milk at the ready.
I do recommend you let it chill in the fridge for a bit, so it can cool, firm up and thicken before you use it.
Alternatively, you can buy ready-made cans of coconut condensed milk and you can certainly use it in this recipe.
Vegan Chocolate or Chocolate Chips: I used a melted down vegan chocolate for this recipe, but you can certainly use vegan chocolate chips as well.
Storing and Freezing
Keep them stored in an airtight container in the fridge where they will stay good for up to a week.
They are also freezer friendly if you’d like to freeze some!
More Vegan Coconut Desserts
- Vegan Coconut Cream Pie
- Vegan Coconut Cake
- Vegan Coconut Cookies
- Vegan Coconut Ice Cream
- Vegan Bounty Bars
- Vegan Coconut Pancakes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Coconut Macaroons
Ingredients
For the Macaroons:
- 4 cups Dessicated Coconut (320g) Finely Shredded Coconut
- 1 ½ cups Vegan Condensed Milk (360ml)
For the Chocolate:
- 1 ¾ cups Chopped Vegan Chocolate (300g) or Vegan Chocolate Chips
- 1 teaspoon Coconut Oil
Instructions
- Preheat the oven to 320°F (160°C).
- Add the coconut and vegan condensed milk to a mixing bowl and mix together.
- Use a cookie scoop to scoop the coconut mix onto a parchment lined baking tray. Aim for around 16 macaroons (a few more is also fine). Use your hands to pat them into a sort of dome shape (*see notes).
- Bake for 20 minutes or until crispy on the bottom and lightly browned on the top.
- Remove from the oven and allow to cool completely before dipping in chocolate.
- Add the chocolate and coconut oil to a microwave safe dish. Microwave in 30-second intervals bringing it out to stir every 30-seconds until it’s melted and smooth.
- Dip the bottoms of the macaroons in the melted chocolate and then place them back onto the parchment lined tray. Use the remaining chocolate to drizzle over the top of the macaroons.
- Place into the fridge for the chocolate to set.
- Store in an airtight container in the fridge and enjoy.
Video
Notes
- Dessicated Coconut is also called Finely Shredded Coconut. It’s the dried, very finely shredded coconut
- Condensed Milk. You can make your own vegan condensed milk, in a blender, within minutes with our recipe for vegan condensed milk. If you don’t want to make your own, you can also buy ready-made vegan condensed milk and use that.
- Vegan Chocolate. You can use any good tasting vegan chocolate to melt down for this recipe or you can use vegan chocolate chips.
- Consistency. If the macaroons seem quite soft/floppy after scooping them onto the baking tray, then place the whole tray into the freezer for 15 minutes before baking so that they hold their shape. We didn’t do this but our macaroons were holding together very well before baking.
- Storing and freezing. Keep leftovers in an airtight container in the fridge where they will stay good for up to a week. They are also
- This recipe was first published in December 2018.
I made mine with canned condensed coconut milk and unsweetened shredded coconut and the first tray that went in I had the melting problem too.
I added a little more coconut to the other half that was left, and about 2-3 tbsp cornstarch to help bind – turned down the oven closer to 300 and they came out perfect 🙂 Kept their shape and browned nicely on the bottom.
Delicious! I see that many had problems with them spreading. I used unsweetened desiccated coconut and canned condensed coconut milk and with a pinch of salt. No problems at all.
So glad they worked out great Catherine! Thanks so much!
Hi! My name is Jemma, and I’m 11 years old. My issue with these is that they pretty much melted in the oven. Do you think it had something to do with the fact that I used coconut condensed milk? I also had a little less milk than needed. Otherwise, great recipe!
Hi Jemma, sorry to hear they melted! I don’t think the coconut condensed milk would be to blame, though it could be that if the mix was a bit too wet then they wouldn’t hold their shape as well. You can combat this by adding more dessicated coconut to make the mix quite dry and also by placing them into the fridge or freezer for 10 minutes to set more before baking. It can also be an issue of over-baking, ovens can differ a lot, it could be that they needed a shorter baking time.
Loved this recipe! Turned out great the first time. Thanks so much.
Wonderful! Thank you!
These are in the oven now, going on 30 minutes. I could not get the “batter” to stick together, it was super crumbly. I didn’t want to waste it so I tried adding a little coconut oil, still crumbly. I put it in a food processor and added bits of almond milk until it stuck together. After 20 minutes in the oven it still felt a little damp, certainly not brown so I gave it another 5 minutes and then another 5 minutes. We shall see oh, I am hopeful. Wonder what I might have done for it to turn out so crumbly and dry? And what I should have added to it to salvage it?
Hi Deborah, hope they still worked out okay in the end. What condensed milk did you use?
One of the few recipes of vegan and gluten free sweets I can eat and so mouthwateringly tasty too!
Awesome! Thanks Anna!
Hi, very excited about this recipe. Just wondering if your recipe for vegan condensed milk but made with dried coconut milk would work in these beautiful looking treats. I know you say it comes out thinner. I live in Ireland and we don’t have vegan condensed milk here yet.
Hi Bernie, I think it would be okay, but I haven’t tried these with a homemade coconut condensed milk so I’m not certain.
can I use a stainless steel ice cream scoop instead of a cookie scoop.
Sure!
Hi there, I just made these with Nature’s Charm canned condensed milk and my macaroons fell completely flat. The taste was still great! I refrigerated the 2nd batch before putting them in the oven, but the same thing happened. I rechecked the recipe and all measurements. What do you suggest? I was thinking of refrigerating the condensed milk before mixing, and / or adding more coconut and / or compressing the domes more before baking. Thanks!
So glad the taste was good but sorry to hear they collapsed. You can try refrigerating them first as well as possibly adding more coconut so your mixture is a little drier and they hold their shape better. They need to hold their shape well before they go into the oven.
They look delicious with the chocolate but hubby asked to make without chocolate.. what do you think!? Would they still be good and hold together?
Hi Karen, yes you can definitely just have them plain, no chocolate! 🙂
Hi,
Can I make this recipe with sweetened condensed coconut milk instead of the soy? I usually buy it, not make it myself. Or will it be too oily or something. Thanks.
Yes you can definitely use ready-made condensed milk.
What size cookie scoop did you use for the macaroons?
Thanks!
Hi Mark, it was the large cookie scoop so it holds about 3 tablespoons worth of cookie dough.
Love that its so easy to make. Definitely making this again.
So easy! And delicious. I don’t think these are going to last long in my house at all! ?
Haha yes, these are always popular! 🙂
Hello I’m trying out your vegan macaroons and I was wondering if coconut flour works as a replacement of the desiccated coconut since where I live they don’t sell that around in my area? Hope to hear for you soon
Hi Illse, coconut flour would not work. If you can get finely shredded dried coconut that is the same thing. 🙂