Vegan Coconut Macaroons Chocolate (Printable)

Chewy coconut macaroons drizzled with dark chocolate, offering a sweet, vegan-friendly indulgence.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/2 cups unsweetened shredded coconut
02 - 1/2 cup almond flour
03 - Pinch of salt

→ Wet Ingredients

04 - 3/4 cup canned full-fat coconut milk, well stirred
05 - 1/2 cup maple syrup
06 - 1 teaspoon vanilla extract

→ Topping

07 - 3.5 ounces vegan dark chocolate, chopped

# Step-by-step Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine shredded coconut, almond flour, and salt. Mix thoroughly until evenly distributed.
03 - In a separate bowl, whisk together coconut milk, maple syrup, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry mixture and stir until fully combined and mixture begins to adhere together.
05 - Using a small cookie scoop or hands, form heaping tablespoon-sized mounds and place on prepared baking sheet with slight spacing between each.
06 - Gently press each mound to ensure it holds its shape during baking.
07 - Bake for 18 to 20 minutes until tops and edges achieve golden brown coloring.
08 - Remove from oven and allow macaroons to cool completely on the baking sheet before handling.
09 - Melt vegan dark chocolate in a heatproof bowl using a double boiler method over simmering water, or microwave in 20-second intervals, stirring between each burst.
10 - Drizzle melted chocolate over cooled macaroons using a spoon or piping bag in desired pattern.
11 - Allow chocolate coating to set completely before serving or storing.

# Expert Advice:

01 -
  • They're naturally vegan and free of dairy or gluten, yet taste indulgent enough to fool anyone expecting traditional macaroons.
  • The whole process takes less time than scrolling through your phone, but the chocolate drizzle makes them look like you spent all afternoon on them.
  • One batch yields eighteen treats, which means you can eat a few guilt-free and still have plenty to share or stash away.
02 -
  • Don't skip the cooling step on the baking sheet—transferring warm macaroons will cause them to break apart, and nobody wants crumbled coconut instead of a neat little mound.
  • Coconut milk separates naturally, so stir it thoroughly before measuring or you'll end up with a mixture that's too dry or too wet and wondering why the texture went wrong.
03 -
  • Keep your oven temperature honest by using an oven thermometer, since even a 10-degree difference can mean the difference between perfectly golden edges and burnt coconut.
  • If you want to make these ahead, shape and freeze the unbaked mounds, then bake from frozen (just add 2 to 3 extra minutes to the baking time).
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