Love vegan desserts? Try my vegan cookies, vegan Snickers, and vegan brownies next. It’s no secret I love all things coconut (looking at you, coconut bars!), and my vegan macaroons are the most coconut-friendly dessert. Made with a shortlist of ingredients, they’re impossible not to love.
Why I love this recipe
No baking needed. Just mix all the ingredients, then roll out your cookies. It’s that simple. A healthier treat. Traditional macaroons are sugar-laden, but these are naturally sweetened with only a touch of maple syrup. They freeze great. I love making double or triple batches of these cookies. I throw a bunch in the freezer and grab a couple whenever I have a craving.
Ingredients needed
Unsweetened shredded coconut. I used finely milled shredded coconut flakes, which you might see labeled as “macaron coconut” or “desiccated coconut.” Whichever shredded coconut you use, make sure there’s no added sugar. Almond flour. Helps hold the macaroons together better! I used blanched almond flour to ensure the macaroons kept their light color. Maple syrup. Adds sweetness and helps hold the macaroons together. Coconut milk. To thicken the batter. Any milk will do, but I used coconut milk for the coconut flavor. Dark chocolate chips. Optional, but recommended! Look for chocolate chips without dairy and/or with at least 60% cocoa content. My vegan chocolate chips would also work very well here.
How to make vegan coconut macaroons
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Macarons are a type of French cookie made from meringue and almond paste. Often dyed in all sorts of colors, they kind of look like a cookie sandwich. Macaroons, on the other hand, are drop cookies made from shredded coconut, egg whites, and condensed milk. Never one to shy away from a challenge, I wanted to make a no-bake vegan version of my favorite cookie. Step 1- Prep. Line a baking sheet with parchment paper. Step 2- Make the coconut mixture. In a large mixing bowl or blender, combine the ingredients. If the batter is too crumbly, add a little more maple syrup and/or coconut milk and stir until a thick batter remains. Step 3- Shape. Using your hands, form into small mounds. Press each ball lightly into a cookie shape. Refrigerate or freeze until firm.
Arman’s recipe tips
Make them nut-free. If I’m making this for a friend with a nut allergy, I’ll use coconut flour instead. If you go this route, remember you’ll need less coconut flour since it’s more absorbent than almond flour. Don’t try to bake them in the oven. I tested baking this recipe and found the cookies tended to fall apart in the oven, so I suggest sticking with my no-bake version. Use a cookie scoop. To get more consistent sizes.
Storage instructions
To store: These macaroons should be kept in the fridge in an airtight container, and they’ll remain fresh for up to 2 weeks.
Make ultra-moist macaroons. Swap the coconut milk for canned coconut cream. Melt the chocolate instead. Melt chocolate chips in the microwave or over a double broiler, then drizzle the chocolate over the macaroons or dip them in it, and refrigerate until firm. Add more almond flavor. Fold in 1 teaspoon of almond extract.
To freeze: Wrap the cookies in parchment paper, transfer them to a freezer-safe container, and freeze them for up to 6 months.
More no-bake cookie recipes to try
Chocolate no-bake cookies Chocolate peanut butter no-bake cookies No-bake oatmeal cookies Coconut snowball cookies
