Vegan Coconut Macaroon Recipe Easy and Delicious Treats

If you have a sweet tooth but prefer to keep your treats plant-based, these vegan coconut macaroons are the perfect indulgence. Bursting with the tropical flavor of shredded coconut and naturally sweetened, these delightful cookies are chewy on the inside and slightly crisp on the outside.

What’s more, they’re incredibly simple to make, requiring just a handful of wholesome ingredients that you probably already have in your pantry. Whether you’re new to vegan baking or just looking for a quick and delicious snack, this recipe is sure to become a favorite.

Perfect for holiday celebrations, afternoon tea, or just a sweet pick-me-up, these macaroons offer a wonderful way to enjoy dessert without any dairy or eggs. Plus, they’re gluten-free and refined sugar-free, making them a healthier alternative to traditional macaroons.

Ready to whip up a batch? Let’s dive right into this easy, crowd-pleasing vegan coconut macaroon recipe that will satisfy your cravings and impress your friends and family alike.

Why You’ll Love This Recipe

This vegan coconut macaroon recipe is a winner for several reasons. First, it’s incredibly simple—no complicated techniques or hard-to-find ingredients.

Second, the texture is spot on: chewy, moist, and just the right amount of crispy on the edges. Third, it’s versatile enough to customize with add-ins like vegan chocolate or nuts.

Because it’s naturally sweetened with maple syrup and uses aquafaba (the liquid from chickpeas) as an egg substitute, it’s both healthier and allergy-friendly. This makes it an excellent dessert option for anyone avoiding eggs, dairy, or gluten.

Plus, it stores well and freezes beautifully, so you can enjoy these treats anytime. If you love coconut and crave a guilt-free sweet, this recipe is made just for you.

Ingredients

• 2 ½ cups unsweetened shredded coconut
• ⅓ cup aquafaba (chickpea liquid)
• ½ cup pure maple syrup
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Optional: ½ cup vegan chocolate chips or chopped nuts for coating or mixing in

Equipment

• Mixing bowl
• Electric mixer or whisk
• Baking sheet
• Parchment paper or silicone baking mat
• Spoon or cookie scoop
• Cooling rack

Instructions

1. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Whip the aquafaba: Pour the aquafaba into a large mixing bowl. Using an electric mixer or whisk, beat it on high speed until stiff peaks form. This usually takes about 5-7 minutes and is similar to whipping egg whites.
3. Add the maple syrup and vanilla: Gently fold in the maple syrup, vanilla extract, and salt to the whipped aquafaba. Be careful not to deflate the foam too much.
4. Fold in the shredded coconut: Gradually add the shredded coconut, folding it in gently but thoroughly until the coconut is evenly coated and the mixture is sticky enough to hold together.
5. Scoop the macaroons: Using a spoon or cookie scoop, drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
6. Bake: Place the baking sheet in the oven and bake for 25-30 minutes, or until the edges of the macaroons turn golden brown.
7. Cool: Remove the macaroons from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Optional chocolate dip: If desired, melt vegan chocolate chips and dip the bottoms of cooled macaroons in the chocolate. Place them on parchment paper and let them set before serving.

Tips & Variations

For the best texture, make sure to whip the aquafaba until stiff peaks form. This step is crucial for the macaroons to hold their shape.

Tip: If you prefer a sweeter cookie, add a tablespoon more maple syrup. For a nutty twist, fold in chopped almonds or pecans with the coconut.

Variation ideas:

• Chocolate Drizzle: Instead of dipping, drizzle melted vegan chocolate over the top for a pretty finish.
• Citrus Zest: Add 1 teaspoon of lemon or orange zest to the batter to brighten the flavor.
• Tropical Mix: Mix in dried pineapple or mango bits along with the coconut for extra tropical vibes.
• Spiced Macaroons: Add a pinch of cinnamon or cardamom for a warm, aromatic twist.

These macaroons freeze well. Store them in an airtight container in the freezer for up to 3 months.

Thaw at room temperature before enjoying.

Nutrition Facts

Serving Suggestions

These vegan coconut macaroons are perfect on their own with a cup of tea or coffee. For a special treat, serve them alongside a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream.

They also pair wonderfully with fresh fruit, such as berries or sliced mango, for a tropical-themed dessert plate. For festive occasions, arrange them on a platter with other vegan sweets like Vegetarian Date Cake or Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to impress your guests with a variety of tastes and textures.

Conclusion

Vegan coconut macaroons are a delightful, easy-to-make treat that brings a touch of tropical sweetness to any occasion. With just a few simple ingredients and no complicated baking skills required, these cookies provide a perfect way to enjoy a sweet, plant-based snack that’s both satisfying and wholesome.

Whether you’re vegan, gluten-free, or simply looking to try something new, this recipe is an excellent addition to your baking repertoire.

By using aquafaba as a clever egg substitute and natural sweeteners like maple syrup, these macaroons strike a beautiful balance between indulgence and health. You can customize the recipe to your liking with chocolate, nuts, or spices, making it a versatile choice for any season.

Once you try these, you’ll be reaching for this recipe again and again. For more delicious vegan treats, be sure to explore our Vegan Bread Machine Recipe for Soft, Delicious Loaves and Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

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