• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Cookbook
  • Veganuary
  • FREE ebook
  • Shop

A Virtual Vegan

menu icon
go to homepage
  • Recipes
  • About
  • Cookbook
  • Veganuary
  • FREE ebook
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbook
    • Veganuary
    • FREE ebook
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Cookies & Scones

    Published: Apr 12, 2021 · Modified: May 30, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 16 Comments

    Vegan Coconut Macaroons

    JUMP TO RECIPE PIN WATCH VIDEO
    5 from 15 votes
    Vegan Coconut Macaroons

    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!

    a chocolate covered vegan coconut macaroon

    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 they come with a refined sugar-free option too. 

    In this post:

    Jump to:
    • Are Coconut Macaroons Vegan?
    • Ingredients
    • How do you make Vegan Coconut Macaroons?
    • How to dip in chocolate
    • Success tips
    • Variations
    • How to store & freeze
    • Recipe FAQs
    • Recipe Video
    • Recipe
    • Comments & Reviews
    coconut macaroons on a tray

    These vegan macaroons are sweet, coconutty and delicious. They are perfectly sweet and moist in the middle and slightly chewy on the outside.

    Are Coconut Macaroons Vegan?

    Regular coconut macaroons are not vegan because they are bound together with egg-white. In this recipe though, I use a combination of coconut milk and cornstarch to bind them. It works incredibly well. 

    These are also gluten-free vegan coconut macaroons. Lots of recipe use flour as a binder but as I use cornstarch to make them completely gluten-free. Using cornstarch improves the texture a lot too. 

    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 coconut, walk away now ... These are not for you. But if you do, you're going to love them! 

    Here's what you will be needing to make this recipe:

    ingredients for vegan coconut macaroons
    • Shredded coconut - Preferably unsweetened as other wise they will be too sweet, and it must be finely shredded/desiccated coconut. The coarser shredded coconut with larger shredded pieces won't work so well and you risk your macaroons falling apart. Let's Do Organic Shredded Coconut is my go-to brand.
    • Sugar - White sugar, brown sugar or coconut sugar. Any of those are fine. I like to use coconut sugar to keep the coconut theme going and for the lovely golden, toasty colour 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.
    • And maybe some 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:

    process photos of how to make vegan macaroons
    1. Add the dry ingredients to a mixing bowl then add the coconut milk
    2. Stir together really well.
    3. Scoop up with an ice cream scoop or cookie scoop making sure it's packed in tightly.
    4. Use the scoop to place mounds of the mixture on the baking tray.
    5. Bake.
    6. Optional but recommended. Dip or drizzle in melted chocolate.

    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 simmering water or really gently in the microwave. Then dip the bottom of each macaroon into the chocolate and place on a parchment paper or silicone mat lined baking tray. Then pop in the fridge or freezer just until the chocolate is set. It will only take a few minutes.

    Success tips

    1. Line your baking sheet with parchment paper or a silicone baking mat. If you don't, these macaroons will stick to the tray. 
    2.  Use finely shredded/desiccated coconut, not the large coarser shreds.
    3. Use an ice cream scoop or cookie scoop for perfectly domed macaroons.
    4. Pack the mixture into the scoop really tightly each time so they look neat and tidy and stay together well.
    5. Don't over-bake as it will dry them out. 
    6. Do not attempt to substitute any ingredients or to reduce the amount of sugar. Sugar doesn't just function as a sweetener, it also helps hold them together.  There are such few ingredients that changing one will really affect how the recipe turns out.

    Variations

    Some ways you can adapt this recipe include:

    • Make vegan chocolate coconut macaroons. Simply dip the baked and cooled macaroons in a puddle of melted chocolate, or drizzle it over them.
    • Add ½ a teaspoon of vanilla extract (or any other extract).
    • Drizzle with melted vegan white chocolate.
    • Make them refined sugar-free by using coconut sugar.
    a coconut macaroon being dipped into a bowl of chocolate

    How to store & freeze

    Allow to cool completely on a cooling rack, then store in an airtight container for up to 1 week at room temperature. They don't require refrigeration, so are a great choice when you need to make a dessert for a party or potluck. That is unless you use the optional chocolate and the temperature is high enough to melt it. If so keep them in a container in the fridge.

    To freeze, place in a freezer-safe container or freezer bag in a single layer and freeze for up to 3 months. Eat them straight from the freezer or leave them to defrost at room temperature for about an hour.

    Recipe FAQs

    Here you will find frequently asked questions I have received regarding this vegan coconut macaroon recipe:

    Why didn't my macaroons hold together?

    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 won't hold together securely and could crumble.
    The macaroons can also be crumbly and fall apart if you don't measure the ingredient 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.

    What can I use instead of coconut milk?

    Nothing. It absolutely has to be full-fat canned coconut milk or the macaroons won't hold together properly.

    Can I use arrowroot instead of cornstarch?

    I have only tested the recipe with cornstarch so I don't know if arrowroot will work as well.

    Can I reduce the sugar or use artificial sweeteners?

    No. The sugar isn't just for sweetness. It also helps hold everything together.

    Recipe Video

    Recipe

    a chocolate covered vegan coconut macaroon

    Vegan Coconut Macaroons

    Author: Melanie McDonald
    5 from 15 votes
    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!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes
    COOK TIME: 25 minutes
    TOTAL TIME: 35 minutes
    Servings: 10 macaroons

    Ingredients
      

    • 2 packed cups (180 g) finely shredded/desiccated coconut , not the larger, coarser shreds
    • ½ cup (100 g) 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

    • USA Pan Baking Tray
    • Silicone Baking Mat
    • Cookie Scoop
    Prevent your screen from going dark

    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.
    • 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 - 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.
    • Optional - See recipe notes for how to dip in chocolate.

    NOTES

    How to dip the macaroons in chocolate
    Melt some dairy-free chocolate in a bowl over a pan of simmering water or really gently in the microwave. Then dip the bottom of each macaroon into the chocolate and place on a parchment paper or silicone mat-lined baking tray. Then pop in the fridge or freezer just until the chocolate is set. It will only take a few minutes.

    Do not attempt to substitute any ingredients or to reduce the amount of sugar. Sugar doesn't just function as a sweetener, it also helps hold them together.  There are such few ingredients that changing one will really affect how the recipe turns out.

    How to store & freeze
    Allow to cool completely on a cooling rack, then store in an airtight container for up to 1 week at room temperature. They don't require refrigeration, so are a great choice when you need to make a dessert for a party or potluck. That is unless you use the optional chocolate and the temperature is high enough to melt it. If so keep them in a container in the fridge.
    To freeze, place in a freezer-safe container or freezer bag in a single layer and freeze for up to 3 months. Eat them straight from the freezer or leave them to defrost at room temperature for about an hour.

    NUTRITION

    Serving: 1macaroonCalories: 200kcalCarbohydrates: 17gProtein: 2gFat: 15gSaturated Fat: 13gSodium: 87mgPotassium: 137mgFiber: 3gSugar: 8gVitamin C: 1mgCalcium: 7mgIron: 1mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    This recipe was originally published on July 18th, 2019. I've updated the post with new information and now I am republishing it for you. The actual recipe remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!

    Hungry For More?

    • Vegan Ginger Cookies
    • Healthier Chocolate Caramel Cookie Cups
    • Peanut Butter Banana Oatmeal Cookies
    • Vegan Brown Butter
    2.6K shares

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Franny says

      December 16, 2022 at 2:30 pm

      5 stars
      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

      Reply
    2. Lori says

      November 04, 2022 at 1:40 pm

      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.

      Reply
    3. Natasha says

      April 05, 2022 at 5:56 pm

      5 stars
      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!

      Reply
    4. Katie Filley says

      August 16, 2021 at 1:47 pm

      Hello. Does the desiccated coconut need to be sweetened or unsweetened?

      Reply
      • Melanie McDonald says

        August 16, 2021 at 2:51 pm

        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.

        Reply
    5. Jan Heslop says

      May 26, 2021 at 2:42 am

      5 stars
      Absolutely gorgeous . A great favourite with our friends and neighbours.

      Reply
    6. Ellie says

      May 02, 2021 at 10:06 am

      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.

      Reply
      • A Virtual Vegan says

        May 03, 2021 at 11:26 am

        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.

        Reply
    7. FLORENCIA AGOTE says

      April 15, 2021 at 6:22 am

      Thank you for responding. I can not buy it where I live but I can make it! Let me know if you need the recipe!

      Reply
    8. FLORENCIA AGOTE says

      April 13, 2021 at 10:19 am

      Hi, Thanks for this recipe! I am very excited to try it. Can i substitute the coconut milk for vegan condense milk?

      Reply
      • A Virtual Vegan says

        April 13, 2021 at 2:02 pm

        I haven't tried the recipe with vegan condensed milk because I'm not able to buy it here but it would probably work. Can't guarantee though.

        Reply
    9. Karen says

      February 10, 2021 at 1:28 pm

      What is the purpose of the corn starch? Can it be left out?

      Reply
      • A Virtual Vegan says

        February 10, 2021 at 7:50 pm

        No it can't be left out. It's essential in this recipe for binding/glueing everything together. Without it there is nothing to hold them together.

        Reply
    10. BARBARA DUNCAN says

      May 06, 2020 at 9:22 am

      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.

      Reply
      • A Virtual Vegan says

        May 06, 2020 at 9:56 am

        I'm glad they worked out ok with date sugar. I bet it gave them a lovely flavour!

        Reply
    11. Marianne says

      July 20, 2019 at 7:59 pm

      5 stars
      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.

      Reply

    Primary Sidebar

    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

    More about me →

    Trending now!

    • Perfect Vegan Yorkshire Puddings
    • Lentil Shepherd's Pie
    • Cinnamon Roll in a Mug
    • Vegan Potato Soup
    • Vegan Butter
    • Vegan Banana Pancakes

    ❊ GET MY COOKBOOK ❊

    Vegan Comfort Cooking Melanie McDonald

    Amazon / Book Depository / Books-A-Million / Barnes & Noble / Indigo

    "Meaty' Vegan Recipes

    • Vegan Ham
    • Vegan Chicken Breasts
    • Vegan Sausage Recipe
    • Vegan Beef
    • Vegan Roast
    • Gluten-Free Seitan Roast

    See more →

    Footer

    ↑ back to top


    About Me
    My Cookbook
    Privacy

    Subscribe
    Contact me
    Work With Me

    Accessibility
    Nutrition
    Media

    Copyright © 2023 A Virtual Vegan- All Rights Reserved.