Description
These easy vegan coconut macaroons are light, fluffy, moist, perfectly sweet and full of coconut flavor. Simply mix the ingredients, scoop into mounds and bake for 8 minutes. Take them to the next level by dipping or drizzling them with homemade chocolate!
Ingredients
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
- 1 cup vegan refined sugar-free chocolate, melted [or 1/2 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.
- Process the ingredients. Add all ingredients (shredded coconut, almond flour, salt, melted coconut oil, maple syrup, and vanilla extract) to a 7-cup food processor and process for 30 seconds. Scrap down the sides and process again if needed to fully incorporate everything.
- Form the macaroons. 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 cookie sheet. Use your hands to reform the mounds if they start to fall apart.
- Bake. Bake for 8 minutes until the edges are just starting to become golden brown.
- Allow macaroons to cool. Transfer to a cooling rack and let them cool fully at room temperature before dipping in chocolate. For quicker results, stick them in your freezer to chill before dipping. I prefer to freeze them for at least one hour before dipping.
- Make or melt the chocolate. While the macaroons cool, make the homemade chocolate or melt chocolate chips (see note below).
- Dip and drizzle with chocolate. Once the macaroons have fully cooled and hardened, dip the bottoms in the melted chocolate and 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 as well. Allow the chocolate to set before serving.
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 and you don't need to add any coconut oil to the Hu chocolate gems - they melt perfectly on their own.
The original recipe hand mixed the ingredients together. The recipe process photos in the blog post above show the hand mixing method. This will work but for best results, I recommend using a food processor.
- Prep Time: 5
- Cook Time: 8
- Category: Dessert
- Method: Oven Baked
