Homemade vegan coconut macaroons that are toasty and golden on the outside and sweet, moist, and chewy on the inside. Made with just 4 simple ingredients (plus a tiny pinch of salt) and naturally gluten-free!
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Hey friends it's coconut time!! And it's all squashed up in perfect vegan coconut macaroon form. Not your regular coconut macaroons though, because these are egg-free and come with a refined sugar-free option too.
Regular coconut macaroons are not vegan because they are bound together with egg whites. In this vegan recipe though, I use a combination of coconut milk and cornstarch to bind them. It works incredibly well.
The finished macaroons are so coconutty, and delicious. They are perfectly sweet and moist in the middle and slightly chewy on the outside. You're going to love them!
Mel x
Ingredients
These macaroons are ALL about the coconut! We've got shredded coconut and coconut milk going on, and the option of using coconut sugar too if you want to. If you don't like coconuts, walk away now. These are not for you. But if you do, you're going to love them!
Here is what you need at a glance, along with some important ingredient notes:
- Shredded coconut - This recipe will work with sweetened or unsweetened so use whichever you prefer. Sweetened for an extra sweet macaroon, unsweetened for a not-quite-so-sweet macaroon. The coconut must be finely shredded/desiccated coconut. The coarser shredded coconut with large shredded pieces won't work well and you risk your macaroons falling apart. Let's Do Organic Shredded Coconut is my go-to brand.
- Sugar - White sugar, cane sugar, brown sugar, or coconut sugar. Any of those are fine but bear in mind that the flavour will change with each one. I like to use coconut sugar to keep the coconut theme going and for the lovely golden, toasty colour and caramel flavour it gives the finished macaroons.
- Coconut milk - Canned and full fat not light. The fat helps hold these vegan macaroons together as they cool and it gives them amazing flavour.
- Cornstarch - Acts as glue in this recipe in combination with the coconut milk and replaces the egg whites that would otherwise be used.
- Salt - Just a pinch. It's as important in sweet recipes as it is in savoury ones.
- Optional dairy-free chocolate to dip or drizzle!
What makes this recipe really fantastic is that there are only 4 ingredients (plus a tiny bit of salt) and no special equipment is needed to make them. Just a baking tray, some parchment paper or a Silpat, and an ice cream or cookie scoop if you have one as it makes it easier to shape them.
How Do You Make Vegan Coconut Macaroons?
Here's how to make vegan macaroons step by step:
- Add everything to a mixing bowl, stir together really well then scoop mounds onto a baking tray.
- Bake until golden.
- Leave to cool on the tray.
- Enjoy as they are or drizzle or dip in chocolate.
Important Success Tips
- There are so few ingredients and they are all necessary. CHanging or omitting any of them will affect how the recipe turns out.
- Line your baking sheet with parchment paper or a silicone baking mat. If you don't, these macaroons will stick to the tray.
- Use finely shredded/desiccated coconut, not the large coarser shreds.
- Use an ice cream scoop or cookie scoop for perfectly domed macaroons.
- Pack the mixture into the scoop really tightly each time so they look neat and tidy and stay together well.
- Don't over-bake as it will dry them out.
- Do not attempt to substitute any ingredients or reduce the amount of sugar. Sugar doesn't just function as a sweetener, it also helps hold them together.
- Ensure your oven temperature is correct. If it is too high the macaroons will probably spread and form one giant flat cookie as they bake.
How To Dip In Chocolate
As lovely as they are plain, they are like OMG over the top if you dip the bottoms in some melted chocolate or drizzle it over the top of them.
Melt some dairy-free chocolate in a bowl over a pan of gently simmering water or gently in the microwave. Then either drizzle the chocolate over each macaroon or dip the bottom of each one into the chocolate and place it on a parchment paper or silicone mat-lined baking tray. Then pop them in the fridge or freezer until the chocolate is set. It will only take a few minutes.
Recipe FAQs
Here you will find frequently asked questions I have received regarding this vegan coconut macaroon recipe:
You need to really pack the mixture into the ice cream scoop when portioning these macaroons out onto the baking tray. If you don't they could crumble. The macaroons can also be crumbly and fall apart if you don't measure the ingredients accurately, change any of the ingredients (even a small change), or if you use the wrong type of shredded coconut. It absolutely has to be finely shredded. The coconut milk also has to be full-fat canned coconut milk.
Nothing. It absolutely has to be full-fat canned coconut milk or the macaroons won't hold together properly.
I have only tested this recipe with cornstarch. Some readers in the comments have used arrowroot and tapioca starch with success but I have not tested it that way so can't personally vouch for it.
No. The sugar isn't just for sweetness. It also helps hold everything together.
Recipe
Vegan Coconut Macaroons
Author:WATCH HOW TO MAKE IT
Ingredients
- 2 packed cups (180 grams) finely shredded/desiccated coconut , not the larger, coarser shreds
- ½ cup (100 grams) sugar , white sugar, cane sugar, coconut sugar or brown sugar are all fine
- 5 tablespoons (37.5 grams) cornstarch , (cornflour in the UK)
- ¼ teaspoon fine salt
- ½ cup & 2 tablespoons (150 mls) canned coconut milk , full fat not light
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 325°F (162 °c) and line a baking tray with a silicone baking mat or parchment paper.
- To a medium sized mixing bowl, add the coconut, sugar, cornstarch and salt. Stir together really well.
- Be sure to stir your coconut milk well to combine the fatty layer at the top of the can.
- Gradually add the coconut milk, stirring as you go until the mixture is wet enough that you can squeeze it together in your hand and it stays mostly in one piece. You might not need all of the milk.
- With an ice cream scoop or cookie scoop that holds about 2 to 2½ tablespoons, scoop out the mixture, and press it in really tightly with your fingers or the back of a spoon or spatula to compact it. Then dollop it out gently onto the lined baking tray.
- Bake for 25 minutes, then remove from the oven and leave to cool on the tray. Don't try to move them because they need time to set and will be too fragile.
- Optional - See recipe notes for how to dip in chocolate.
NOTES
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Monique says
I had a problem with the coconut milk oozing out of of the macaroons.
Amy says
Easy to follow, no fuss ingredients and delicious! Toddler approved!
Melanie McDonald says
So pleased you're enjoying them, Amy!
Melanie McDonald says
Sorry for the delay in replying. I missed this comment.
As per the recipe instructions, you might not need all of the coconut milk. You only add as much as it takes to hold everything together. It sounds like you added too much.
Maus says
I had two issue with this recipe. I used coconut sugar as recommended, and it was very overpowering (and too sweet as well). Second was partly user error, but I baked them for 25 minutes and they were still squishy. I didn't realize they need to "set" and I added 5 minutes, wondering it was maybe my often, and now they are too hard.
Melanie McDonald says
As per the notes in the post, you can use "white sugar, cane sugar, brown sugar or coconut sugar. Any of those are fine but bear in mind that the flavour will change with each one."
You should only use coconut sugar if you really like the flavor it gives baked goods because this is a minimal ingredient recipe so it's going to come through a lot in the finished macaroon.
As for the squishiness issue, sugar turns to liquid when baking which is why you need to leave them to cool on the baking tray when removed from the oven as per the directions. Hope that helps!
Jeanne says
I thought it sounded so easy.
So I gathered all ingredients and put them together. That was simple .
Shaped them and put in the oven.
What came out was a slab coconut macaron. They just flattened out like a big square pizza.
Have no idea what happened, other than i thought there was too much coconut milk.
Wanted to make them for a surprise for my vegan son for Christmas.
Help!!
Melanie McDonald says
If there seemed like there was too much canned full fat coconut milk then it sounds like something was mis-measured or a mistake was made with the ingredients. Canned coconut milk is so thick, and there is only a little over half a cup of it in the recipe. The instructions also state that you might not need it all and to only add as much as needed.
Anna says
Excellent results, amazing treats!! I cut back on the coconut sugar, used arrowroot (I do not have cornstarch), used the thick cream from canned coconut milk. I used a 2 Tbsp scoop which made 19 mounds. The macaroons are crispy on the outside and softer inside. The dome mounds held their shape perfectly. I baked for 25 minutes. I think my first batch is a great success however as my yield was higher than the recipe (meaning my mounds were smaller) next batch I might try baking for less time (as I see your note that over baking will make them dry - Yes, I’m the nerdy geek who reads entire recipes 🤓)Thanks Melanie for your great posts with helpful hints and tips!! ☺️
Luka Laylie says
Send help, they melted and now i just have a cookie sheet sized glob, I followed the recipe exactly but i used Sweetened condensed coconut milk. Was that the wrong thing to add? Everything else was exact so now I'm totally lost.
Melanie McDonald says
The recipe doesn't call for condensed milk. It calls for regular canned coconut milk. Condensed milk is super sweet. You probably pretty much doubled the sugar in the recipe. That will be why they collapsed/melted.
I'd try to make it at least useable because I hate wasting anything. Try baking til crispy. Cool, then break up into chunks, or pulse in a blender then serve sprinkled over ice cream or yogurt or something.
Alison says
Very good! The kids watched a cooking show where someone made pina colada macaroons. So we added 3/4 cup well drained crushed pineapple and scraped the cream off the top of the coconut milk (so there would still be a lot of fat) and they came out beautifully! Thanks for a great recipe!
Sheila says
Yummy but mine don't get crispy on the outside. I baked for 30 mins. What am I doing wrong?
Rupali says
Thank you for the recipe, they turned out perfect! I had to make a little change because I only had about 120g coconut, so I made up the shortfall with ground almonds. I will definitely be making these again!
Helen B says
Can I use oat milk instead of coconut milk?
Melanie McDonald says
No, you need to follow the recipe. The fat in the coconut milk is essential for holding them together.
Jill says
I just made these and it was simple. However, the recipe does not indicate if you're supposed to use sweetened or unsweetened coconut shreds; I had unsweetened on hand and it turned out great. I dipped some in chocolate and the others in butterscotch. Delicious!
Melanie McDonald says
So pleased you enjoyed them! I do recommend reading my posts before making the recipe. All of the information and questions you have will more than likely be answered there. There is always an "ingredients" heading under which there is detailed info about each key ingredient (including the coconut) and my recommendations, substitution ideas, etc. Sweetened or unsweetened isn't specified in the actual recipe because it doesn't matter which you use. It's down to personal preference. Hope that helps!
Franny says
Oh, Mel … swoon! 🤩 These are the best coconut macaroons, ever! Super easy to make. I followed the recipe exactly and they turned out great. Dunked the bottoms in melted bittersweet chocolate chips and also drizzled the tops, then chilled them for an hour. Absolutely divine! Thanks, dear Mel, for a keeper recipe. Happy Yuletide! 🌟🎄 Hugs, Franny
Lori says
I substituted arrowroot flour for the cornstarch and added 1/2 tsp guar gum and they came out great. They are holding together with no issues. Taste amazing. I used coconut sugar.
Natasha says
I used tapioca starch instead of cornstarch, and it worked perfectly! I did have to broil them for a minute at the end to get that golden colour though (I used light brown sugar). Regardless, these are super easy to make and delicious!
Katie Filley says
Hello. Does the desiccated coconut need to be sweetened or unsweetened?
Melanie McDonald says
That's up to you. It depends on how sweet you want them to be. For me though, they are plenty sweet enough with unsweetened coconut.
Jan Heslop says
Absolutely gorgeous . A great favourite with our friends and neighbours.
Ellie says
Hi,
I love coconut macaroons, I jumped at the thought of making this recipe.
Now everything was done according to the recipe, they looked wonderful. But, as they cooked, they spread out, and got crispy.
What caused that? They didn't end up looking like the photograph on this site. But they did taste good.
A Virtual Vegan says
I've never had that happen in testing or when I've made them since. Did you change anything at all, no matter how small? And did you really pack them into the scoop tight?
Also is your oven temperature correct? These are cooked really low for a reason. If the oven is too high that could cause issues, like making the sugar dissolve fast which would make them spread. Highly recommend checking it with an oven thermometer as most ovens unless calibrated tend to be a bit off. Some by quite a lot.
FLORENCIA AGOTE says
Hi, Thanks for this recipe! I am very excited to try it. Can i substitute the coconut milk for vegan condense milk?
Karen says
What is the purpose of the corn starch? Can it be left out?
A Virtual Vegan says
No it can't be left out. It's essential in this recipe.
BARBARA DUNCAN says
I have made coconut macaroons for years. The "other" kind with sweetened coconut, condensed milk and sour cream. I have been waiting for a vegan macaroon. I didn't have coconut sugar so I used date sugar. This worked fine. I will make these again. Thanks.
A Virtual Vegan says
I'm glad they worked out ok with date sugar. I bet it gave them a lovely flavour!
Marianne says
Re coconut macaroons: best I ever had not too sweet / sticky. Easy quick . No recipe for chocolate . I used vegan choc chips w/ a tad coconut oil to thin.