Vegan Coconut Macaroons Dark Chocolate Drizzle (Printable)

Chewy coconut treats topped with rich dark chocolate, ready in 35 minutes.

# Components:

→ Dry Ingredients

01 - 2 1/2 cups unsweetened shredded coconut
02 - 1/2 cup almond flour
03 - Pinch of salt

→ Wet Ingredients

04 - 3/4 cup canned coconut milk, full fat, well stirred
05 - 1/2 cup maple syrup
06 - 1 teaspoon vanilla extract

→ Topping

07 - 3.5 ounces vegan dark chocolate, chopped

# Method:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine shredded coconut, almond flour, and salt. Mix thoroughly until evenly distributed.
03 - In a separate bowl, whisk together coconut milk, maple syrup, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into the dry mixture and stir until fully combined. The mixture should begin to stick together.
05 - Using a small cookie scoop or heaping tablespoon, form mounds of mixture and place on prepared baking sheet with slight spacing between each piece.
06 - Gently compress each macaroon to ensure it holds its shape during baking.
07 - Bake for 18 to 20 minutes until the tops and edges achieve a golden brown color.
08 - Allow macaroons to cool entirely on the baking sheet before handling.
09 - Melt vegan dark chocolate using a double boiler over simmering water or in the microwave in 20-second intervals, stirring between bursts.
10 - Drizzle melted chocolate over cooled macaroons using a spoon or piping bag in an even, decorative pattern.
11 - Allow chocolate topping to set completely before serving. Serve at room temperature.

# Expert Advice:

01 -
  • They're genuinely chewy in the way that makes you want just one more, but you'll eat three.
  • No fancy equipment or techniques—just stirring and baking, which means you can make these on a Tuesday without stress.
  • The chocolate drizzle transforms them from simple to elegant, perfect for impressing people or just treating yourself.
02 -
  • Coconut milk separation is normal and actually helpful—that thick cream at the top is what makes these chewy rather than dry.
  • Overbaking turns them from tender to crunchy, so set a timer and pull them out the moment the edges color up golden.
03 -
  • If you want to experiment with flavor, add 1/2 teaspoon of almond extract to the wet mixture for a subtle nod toward marzipan.
  • A slight underbake is better than overbaking—they continue to firm up as they cool, so pull them out when they look just barely done.
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