Vegan Coconut Macaroons (refined sugar-free, paleo, egg-free, gluten-free)

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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 Gluten-Free Macaroons

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.

Vegan Coconut Macaroon Recipe

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.

Vegan Coconut Macaroons for Passover

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.

Vegan Coconut Macaroons for Passover

More Passover recipes

If you are looking for more recipes to serve for your Passover seder, here are some ideas:

And here are some more Passover dessert ideas (all vegan and gluten-free too):

Dairy-Free Coconut Macaroons

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

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Vegan Gluten-Free Macaroons

Vegan Macaroons (gluten-free + refined sugar-free)


  • Author: Elaine Gordon
  • Prep Time: 5
  • Cook Time: 8
  • 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

Scale

For the macaroons

  • 2 cups unsweetened finely shredded coconut (not flaked)
  • 1/3 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


Instructions

  1. Preheat oven to 350 degrees Fahrenheit.  Line a rimmed half sheet baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Let them cool fully at room temperature before dipping in the chocolate.  For quicker results, stick them in your freezer to chill before dipping.
  5. 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.
  6. 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.
  7. 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.

  • Category: Dessert
  • Method: Oven Baked

Keywords: Vegan Coconut Macaroons

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6 Comments

  1. Alexandra

    Super easy and amazing passover (or anytime) recipe! Definitely going to make these again.






    Reply
    • Elaine Gordon

      Thank you so much, Alexandra! So happy you loved them and found them simple. They are favorite for us too! Happy Passover!

      Reply
  2. Cindy Allwell

    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?






    Reply
    • Elaine Gordon

      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

      Reply
  3. Cindy Allwell

    Thanks Elaine. Maybe I should have packed the coconut a bit more? That way there wouldn’t be as much liquid.

    Reply
    • Elaine Gordon

      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?

      Reply

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