Vegan Chocolate Coconut Macaroons

The Sweet Inspiration

I tried made Vegan Chocolate Coconut Macaroons it was easy and I remember the day I came up with the recipe for these Vegan Chocolate Coconut Macaroons. It was one of those rainy afternoons where all you want is a cozy treat to lift your spirits. I wanted something chocolatey but light, something that didn’t require too many ingredients. As I rummaged through my pantry, I found coconut, almond flour, and some dark chocolate. That’s when the idea hit me—why not create a simple, vegan-friendly dessert that would satisfy any chocolate lover?

A Twist on a Classic

I’ve always loved traditional macaroons, but I knew I could put a unique spin on them. Instead of using condensed milk or eggs, I decided to try coconut butter and maple syrup to keep things vegan. The chocolate drizzle was a no-brainer—I mean, who can resist more chocolate? As I mixed the ingredients, I realized this recipe would be naturally gluten-free too, making it perfect for everyone to enjoy. I was excited to see how it would turn out.

Baking with Love

Once the macaroons were in the oven, my kitchen smelled like chocolate heaven! I couldn’t wait to taste them. The key to getting the perfect texture was rotating the pan halfway through baking and making sure the macaroons were just dry to the touch. After they cooled, I dipped each one in melted chocolate and drizzled more on top. They looked so fancy, like something you’d see in a bakery, but they were incredibly easy to make.

Sharing the Joy

When I first shared these Vegan Chocolate Coconut Macaroons with my friends and family, they were amazed by how rich and decadent they tasted. No one could believe they were vegan and gluten-free. Now, I love making these for holidays or when I want to surprise someone with a sweet treat. They’ve become one of my go-to recipes, and I hope they bring as much joy to your table as they do to mine.

Chef’s Notes-Vegan Chocolate Coconut Macaroons

• Make sure to finely grind the almond meal to ensure smooth, even texture. If your almond meal is too coarse, the macaroons may not hold together well.
• Stir the wet and dry ingredients just until combined. Overmixing can cause the macaroons to become too dense.
• If the dough feels too sticky when shaping, you can refrigerate it for 10-15 minutes to make it easier to handle.
• Rotate the baking sheet halfway through the bake time to ensure even cooking, especially if your oven has hot spots.
• For a more controlled chocolate drizzle, use a ziplock bag with the tip cut off or a piping bag to make clean, neat lines.
• If you live in a warm climate, store the macaroons in the fridge to keep the chocolate from melting.

Vegan Chocolate Coconut Macaroons

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Dive into the decadence of these Vegan Chocolate Coconut Macaroons! These delightful treats are bursting with rich chocolate flavor, thanks to a blend of cocoa powder and melted chocolate. Perfectly dipped and drizzled with even more chocolate, these cookies are not only vegan but also naturally gluten-free. A must-try for any chocolate lover!

Course: DessertCuisine: AmericanDifficulty: Easy

Print

Servings

4

macaroons

Prep time

20

minutes

Cooking time

25

minutes

Calories

150

kcal

Resting Time

30

minutes

Total time

1

hour 

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Dry Ingredients

• 1/4 cup finely ground almond meal

• 1/4 cup high-quality cocoa powder

• 1 1/2 cups unsweetened flaked coconut

• 1/2 tsp fine sea salt

• Wet Ingredients

• 1/2 cup pure maple syrup

• 1 oz unsweetened baking chocolate, melted and slightly cooled

• 1/4 cup melted coconut butter (store-bought or homemade)

• 1 tsp pure vanilla essence

• For the Chocolate Drizzle

• 3 oz dairy-free dark chocolate

• 1 tsp organic coconut oil

Directions

• In a large bowl, combine the almond meal, cocoa powder, flaked coconut, and sea salt.
• In another bowl or large measuring cup, whisk together the maple syrup, melted chocolate, melted coconut butter, and vanilla essence.
• Using a small cookie scoop or spoon, form tablespoon-sized balls and place them on the prepared baking sheet.
• Melt the dark chocolate and coconut oil in the microwave in 30-second intervals, stirring in between until smooth.
• Dip each macaroon’s bottom into the melted chocolate and place it on a clean parchment sheet. Optionally, drizzle remaining chocolate over the tops using a zip bag with a snipped corner.
• Store leftovers at room temperature in an airtight container.

Equipment

• mixing bowls
• baking sheet
• parchment paper
• microwave
• cookie scoop

Nutrition Facts

• Calories: 150kcal
• Fat: 9g
• Saturated Fat: 6g
• Cholesterol: 0mg
• Sodium: 50mg
• Potassium: 100mg
• Carbohydrates: 18g
• Fiber: 3g
• Sugar: 12g
• Protein: 2g
• Vitamin A: 0IU
• Vitamin C: 0mg
• Calcium: 2mg
• Iron: 6mg

FAQ- Vegan Chocolate Coconut Macaroons

Can I use sweetened shredded coconut instead of unsweetened?

Yes, you can, but it will make the macaroons sweeter. If you use sweetened coconut, consider reducing the maple syrup slightly to balance the flavors.

How do I make these nut-free?

You can replace the almond flour with sunflower seed flour or oat flour to make these macaroons nut-free.

Can I freeze the macaroons?

Absolutely! Freeze the macaroons in a single layer on a baking sheet. Once frozen, transfer them to an airtight container. They can be stored in the freezer for up to 3 months.

What’s the best way to melt the chocolate?

The easiest method is in the microwave in 30-second intervals, stirring between each interval. You can also melt it using a double boiler for more controlled heat.

Can I make these sugar-free?

Yes! Swap the maple syrup for a sugar-free syrup or a natural sugar substitute like monk fruit syrup. Just note that the flavor and texture might change slightly.