These Vegan Coconut Macaroons are light, fluffy, moist, perfectly sweet and full of coconut flavor with just the right amount of chocolate. They are super simple to make: just mix the ingredients together, scoop into mounds on a baking sheet and bake for 8 minutes. Dip them in chocolate, drizzle more chocolate on top and let them set in the fridge. Absolutely delicious and they really couldn't be easier!
Vegan Coconut Macaroons
These vegan coconut macaroons are perfect for serving as a Passover dessert or anytime you are craving sweet coconut and rich chocolate together.
They are bite-sized fluffy pieces of heaven and couldn't be easier to make. Just mix the ingredients together and use a cookie dough scoop (1.5 tablespoons) to create the mounds. Bake them for a quick 8 minutes and then allow them to completely cool before dipping in melted chocolate. You can drizzle more chocolate on top and let them set in your refrigerator or freezer. Definitely allow them to come back to room temperature before enjoying or they will be hard.
You will notice this recipe isn't like your typical macaroon recipe which calls for condensed milk and eggs. I kept these entirely vegan and you won't be able to tell the difference. I also used my homemade chocolate recipe to keep the macaroons refined sugar-free.
More Passover recipes
If you are looking for more recipes to serve for your Passover seder, here are some ideas:
- Nana's Famous Charoset
- Cauliflower Steak Marbella with Roasted Chickpeas
- Vegan Mashed Potatoes
- Crispy Smashed Potatoes
- Hasselback Potatoes
- Moroccan Spiced Chickpeas
- Hemp Seed Crusted Whole Roasted Cauliflower with Herbed Tahini Sauce
- Whole Roasted Rainbow Carrots over Israeli-Style Hummus with Green Tahini Sauce Drizzle
- Easy Maple Glazed Carrots
- Simplified Israeli-Style Hummus
And here are some more Passover dessert ideas (all vegan and gluten-free too):
Now, let’s make Vegan Coconut Macaroons!
This Vegan Coconut Macaroon recipe will be an instant favorite to serve for Passover. They are gluten-free, dairy-free, egg-free and refined sugar-free.
I cannot wait for you to give this Vegan Coconut Macaroon recipe a try!
ALL PASSOVER RECIPES
@eatingbyelaine Did someone say MACAROONS?! #vegandesserts #glutenfreedesserts #glutenfreerecipes #easyrecipes #macaroons #coconutrecipe ♬ original sound - eatingbyelaine
Vegan Macaroons (gluten-free + refined sugar-free)
- Total Time: 13 minutes
- Yield: 12 1x
- Diet: Vegan
Description
These Vegan Coconut Macaroons are light, fluffy, moist, perfectly sweet and full of coconut flavor with just the right amount of chocolate. They are super simple to make: just mix the ingredients together, scoop into mounds on a baking sheet and bake for 8 minutes. Dip them in chocolate, drizzle more chocolate on top and let them set in the fridge. Absolutely delicious and they really couldn't be easier!
Ingredients
For the macaroons
- 2 cups unsweetened finely shredded coconut (not flaked)
- ⅓ cup blanched super fine almond flour (not almond meal)
- pinch of fine salt
- 5 tablespoons unrefined coconut oil, melted
- 3 tablespoons pure maple syrup
- 1.5 teaspoons pure vanilla extract
Optional Garnishes
- 1 cup vegan refined sugar-free chocolate, melted [or ½ batch of my homemade vegan chocolate]*
- Flaky sea salt for garnish (optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a rimmed half sheet baking sheet with parchment paper.
- In a medium-sized mixing bowl whisk together the shredded coconut, almond flour and salt. Add the melted coconut oil, maple syrup, and vanilla extract. Stir well.
- Use a 1.5 tablespoon retractable cookie scoop to create mounds of the coconut mixture. Pack the mixture in well for best results. Place on the prepared baking sheet. Use your hands to reform the mounds if they start to fall apart. Bake for 8 minutes until edges are just starting to become golden brown.
- Let them cool fully at room temperature before dipping in the chocolate. For quicker results, stick them in your freezer to chill before dipping.
- While the macaroons cool, make your chocolate following the recipe I linked or using the method below in the notes section if you plan to use packaged chocolate chips.
- Once the macaroons have fully cooled and hardened, dip the bottoms in the melted chocolate. Place on a flat surface lined with parchment paper. Use a fork or spoon to drizzle more chocolate overtop if desired. Sprinkle with flaky sea salt if desired. Allow the chocolate to set before serving.
- If making in advance you can store in an airtight container in your freezer or refrigerator. Allow them to come back to room temperature before enjoying.
Notes
*If you don't want to make homemade chocolate, you can also melt vegan dark chocolate chips in the microwave with 1 tablespoon of coconut oil or avocado oil. I typically microwave for 1 minute, stir and then microwave for another minute. You can also create a double boiler by bringing 2 inches of water to a rolling boil on your stovetop and placing a larger glass bowl overtop the saucepan. Add the chocolate and oil to the bowl and stir regularly until fully melted. Hu chocolate gems work well here if you want to keep it refined sugar-free.
- Prep Time: 5
- Cook Time: 8
- Category: Dessert
- Method: Oven Baked
Keywords: Vegan Coconut Macaroons
Alexandra says
Super easy and amazing passover (or anytime) recipe! Definitely going to make these again.
Elaine Gordon says
Thank you so much, Alexandra! So happy you loved them and found them simple. They are favorite for us too! Happy Passover!
Cindy Allwell says
Hi! I just pulled these out of the oven. When they went in the oven, they were beautiful little mounds, but now they look like hats....flat brims around the mounds. Is there a trick to getting them to look as pretty as yours?
Elaine Gordon says
Hi Cindy, Thank you so much for messaging me about this. Did you use parchment paper? The only thing that would make them spread is too much liquid ingredient and specifically the coconut oil. Be sure the measurements are exact and don't round out your measurements at all. That is all I can think of that would cause this to happen. It could also potentially be your oven temperature or climate? Please let me know more and I can try and help from afar! Best, Elaine
Cindy Allwell says
Thanks Elaine. Maybe I should have packed the coconut a bit more? That way there wouldn't be as much liquid.
Elaine Gordon says
Yes, good point! That could be it as well. Either way, I'm sorry this happened to you... macaroons are so delicate since coconut doesn't really absorb the way flours/oats do. Were you using shredded or flaked coconut?