Craving a delicious, plant-based dessert that’s both simple and impressive? These vegan coconut macaroons are everything you love about the classic treat — sweet, chewy, and packed with coconut flavor — but made without any eggs or dairy.
Let’s jump into the recipe and discover how you can make these irresistible vegan coconut macaroons at home!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Difficulty: Easy
Ingredients
To make 24 vegan coconut macaroons, you’ll need:
- 1 tablespoon ground flaxseed (flaxseed meal)
- 3 tablespoons water
- 1/2 cup pure maple syrup (or agave syrup)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 1/2 cups sweetened shredded coconut
- 1/4 cup almond flour or coconut flour (for added structure)
- Optional: 1/2 cup vegan dark chocolate, melted for drizzling or dipping
Step-by-Step Instructions
Step 1: Preheat the Oven
First, preheat your oven to 325°F (163°C). While the oven heats up, line a baking sheet with parchment paper or a silicone baking mat. This step prevents the macaroons from sticking and makes for easy cleanup.
Step 2: Prepare the Flaxseed Egg
In a small bowl, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Stir the mixture well and let it sit for about 5–10 minutes. This will create a gel-like consistency known as a “flax egg,” which serves as the binding agent in these vegan macaroons, replacing traditional eggs.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, combine the flax egg, maple syrup, vanilla extract, and salt. Whisk the ingredients together until they are fully blended. The maple syrup provides natural sweetness while the vanilla adds a wonderful aroma and flavor to your macaroons.
Step 4: Add the Coconut and Flour
Next, fold in the shredded coconut and almond flour (or coconut flour) into the wet mixture. Use a spatula to gently combine the ingredients until the coconut is evenly coated and the mixture holds together well. The flour helps give the macaroons a bit more structure, ensuring they don’t fall apart when baked. Almond flour also adds a slight nuttiness that complements the coconut beautifully.
Step 5: Shape the Macaroons
Using a small cookie scoop or a tablespoon, scoop mounds of the coconut mixture onto your prepared baking sheet. Each macaroon should be about 1 inch apart, as they won’t spread much during baking. Lightly press the tops to create a slightly domed shape. Be sure not to press them too hard, as the airy texture is key to their delightful chewiness.
Step 6: Bake the Macaroons
Place the baking sheet in the preheated oven and bake the macaroons for 18–20 minutes. You’ll know they’re done when the tops and edges are golden brown. The baking time ensures a crispy exterior and a chewy interior, giving these macaroons their characteristic texture.
Step 7: Cool the Macaroons
Once the macaroons are baked to golden perfection, remove them from the oven and allow them to cool on the baking sheet for 5 minutes. Afterward, transfer them to a wire rack to cool completely. Letting them cool properly helps the macaroons firm up and prevents them from becoming soggy.
Step 8: Optional Chocolate Drizzle or Dip
For a rich and decadent twist, you can add melted vegan dark chocolate to your macaroons. Melt 1/2 cup of vegan chocolate in the microwave, heating in 30-second intervals and stirring until smooth. Drizzle the chocolate over the macaroons using a spoon or dip the bottoms of each macaroon into the melted chocolate. Allow the chocolate to set by placing the macaroons on a parchment-lined tray and chilling them in the refrigerator for 10–15 minutes.
Serving Suggestions and Storage
Vegan coconut macaroons are a versatile treat that can be enjoyed in many ways:
- Serve them as a sweet snack with a cup of tea or coffee.
- Pair them with fresh berries for a light, refreshing dessert.
- Offer them as a party favor or holiday gift when packaged in a beautiful tin.
Storage Tips:
To store your vegan coconut macaroons, place them in an airtight container at room temperature for up to 5 days. Alternatively, you can refrigerate them for up to a week or freeze them in a single layer for up to 3 months. When you’re ready to enjoy them, simply thaw the macaroons at room temperature or warm them slightly in the oven for a freshly-baked texture.
Recipe Tips and Variations
- Chocolate Coconut Macaroons: Stir 1/4 cup of cocoa powder into the mixture for a chocolaty twist, or fold in vegan chocolate chips for a rich surprise in every bite.
- Lemon-Coconut Macaroons: Add the zest of one lemon for a zesty citrus flavor that balances the sweetness of the coconut.
- Sugar-Free Option: Use a sugar-free liquid sweetener, like monk fruit syrup, instead of maple syrup for a lower-sugar version of these macaroons.
Troubleshooting
- Too Dry? If your macaroons seem too dry or crumbly, try adding an extra tablespoon of maple syrup or a touch more flax egg. The moisture from these ingredients will help bind the mixture and prevent dryness.
- Not Holding Together? If your macaroons fall apart, you may need to chill the mixture in the fridge for 15–20 minutes before baking. This helps firm up the batter and keeps the macaroons in shape.
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Conclusion
These vegan coconut macaroons are a delightful and easy-to-make treat that is perfect for any occasion. With a handful of simple ingredients and just 30 minutes of time, you can create a batch of sweet, chewy macaroons that are sure to please everyone, whether they follow a vegan diet or not. Plus, with endless variations and optional chocolate drizzle, this recipe is as customizable as it is delicious.
So the next time you’re in the mood for a quick dessert, give these vegan coconut macaroons a try!
