Save My friend Sarah showed up at my door one afternoon with a bag of coconut macaroons she'd made, and I was instantly skeptical—how could something so simple be good? The moment I bit into one, that chewy coconut middle with the crispy edges changed my mind completely. Now I make these whenever I need to prove that vegan baking isn't about sacrifice; it's about discovering what actually tastes incredible. The chocolate drizzle isn't just decoration, it's the moment these humble little treats become something you can't stop eating.
I brought a batch to a potluck last spring where someone had brought a fancy vegan cheesecake, and honestly, my macaroons disappeared faster. People kept coming back asking what was in them, surprised they were dairy-free and gluten-free without tasting like it was trying too hard. That's when I realized these aren't health food masquerading as treats—they're actual desserts that happen to be kind to everyone's dietary needs.
Ingredients
- Unsweetened shredded coconut (2 1/2 cups): This is the star, so don't skip the unsweetened part or your macaroons become candy rather than a proper coconut treat; toasted coconut adds deeper flavor if you have it.
- Almond flour (1/2 cup): It binds everything together and adds richness without being heavy, though if you're nut-free, ground sunflower seeds work in a pinch.
- Salt (pinch): Just enough to make the coconut taste more like itself, not salty.
- Full fat canned coconut milk (3/4 cup): The thick part matters here—stir it well or use the cream that rises to the top for extra moisture.
- Maple syrup (1/2 cup): Gentler than sugar and gives a subtle sweetness that lets the coconut shine through.
- Vanilla extract (1 tsp): A small amount that whispers rather than shouts, balancing the richness of the coconut.
- Vegan dark chocolate (100 g): Choose one you actually like eating on its own, because that's what you're tasting here.
Instructions
- Preheat and prep:
- Set your oven to 350°F and line a baking sheet with parchment paper while you gather your bowls. This takes two minutes and saves you from scrambling later.
- Combine the dry mixture:
- Toss the shredded coconut, almond flour, and salt together in a large bowl, making sure the flour is evenly distributed so you don't get clumps. You're looking for a slightly sandy texture at this point.
- Whisk the wet ingredients:
- In another bowl, whisk the coconut milk, maple syrup, and vanilla until it's smooth and slightly thickened. This takes about a minute and ensures everything mixes evenly.
- Bring it together:
- Pour the wet mixture into the dry ingredients and stir until you have a thick, sticky dough that holds together when you squeeze it. Don't overmix—just until combined.
- Shape with care:
- Using a small cookie scoop or tablespoon, form mounds and place them on your sheet with a little space between each one. Gently press each macaroon down slightly so it won't tumble apart during baking.
- Golden brown moment:
- Bake for 18 to 20 minutes until the tops and edges turn golden—they'll still feel slightly soft, which is exactly right. Don't overbake or they become hard rather than chewy.
- Cool completely:
- Let them sit on the baking sheet until they're room temperature, which takes about 30 minutes. This is when they firm up and become easier to handle.
- Melt the chocolate:
- If using a double boiler, hold the bowl above simmering water and stir until smooth; in the microwave, melt in 20-second bursts so it doesn't seize. Either way, you want it silky, not scorched.
- Drizzle with intention:
- Using the back of a spoon or a piping bag, create thin chocolate lines across each macaroon. Let it set at room temperature for 10 minutes before serving.
Save One evening I made these for my partner while they were working late, and they came home to the smell of toasted coconut filling the kitchen. They ate three in a row while standing at the counter, barely tasting them because they were too busy asking about my day—but then went back for a fourth. That's when I knew these macaroons had become part of our rhythm, the kind of simple treat that makes an ordinary evening feel a little more special.
The Chew Factor
The secret to that addictive chewy texture is the ratio of coconut milk to coconut—not too wet, not too dry. I learned this the hard way after making a batch that turned out more like coconut rocks because I'd used unsweetened almond milk instead of the full fat kind. Now I understand that canned coconut milk isn't just an ingredient, it's the whole reason these taste like indulgence rather than health food.
Chocolate as the Final Touch
The chocolate drizzle seems simple, but it changes everything—it adds richness and makes them look fancy enough to gift or serve at a gathering. I've noticed that people who claim they don't like coconut still eat these because the chocolate is the first thing their taste buds meet. It's a small detail that proves how much finishing touches matter in baking.
Storage and Keeping
These actually stay fresher longer than you'd expect, keeping their chewiness in an airtight container at room temperature for up to three days. Refrigerating extends their life if you want them around longer, though they're so easy to make that I usually just bake a fresh batch when the craving hits. The beauty of simplicity is that you're never more than 35 minutes away from having them.
- Store in an airtight container to lock in moisture and keep them from drying out.
- Room temperature is fine for three days, but the fridge adds a week of freshness if you need them to last.
- You can make the dough a day ahead and bake it fresh, which is perfect for when you want warm macaroons without the full time commitment.
Save These macaroons have become my go-to whenever I need to remind someone (or myself) that vegan baking is delicious, uncomplicated, and worth your time. They're the kind of recipe that sticks around not because it's trendy, but because it actually tastes like something you'd want to eat again and again.
Recipe Guide
- → How do I store these coconut macaroons?
Store in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week. The chocolate may firm up in the refrigerator but will soften at room temperature.
- → Can I use sweetened shredded coconut instead?
Yes, you can substitute sweetened shredded coconut, but reduce the maple syrup to 1/4 cup to prevent the mixture from becoming too sweet. The texture may also be slightly softer due to added moisture.
- → What's the best way to melt the chocolate for drizzling?
Use a double boiler by placing chopped chocolate in a heatproof bowl over simmering water, stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between each interval to prevent scorching.
- → Can I make these without almond flour?
You can substitute with additional shredded coconut, though the texture will be slightly less cohesive. Alternatively, use an equal amount of finely ground sunflower seeds for a nut-free option that maintains similar binding properties.
- → Why did my macaroons spread too much while baking?
This usually happens if the mixture is too warm or wet. Ensure you're using full-fat coconut milk and compact each mound firmly before baking. If your kitchen is warm, chill the mixture for 15 minutes before shaping.
- → Can I freeze these macaroons?
Yes, freeze undrizzled macaroons in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature and add chocolate drizzle before serving.