Vegan Coconut Macaroons Chocolate (Printable Version)

Delightful vegan coconut macaroons finished with a luscious dark chocolate drizzle.

# What You 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 coconut milk, full fat, well stirred
05 - 1/2 cup maple syrup
06 - 1 teaspoon vanilla extract

→ Topping

07 - 3.5 ounces vegan dark chocolate, chopped

# How-To Steps:

01 - Preheat your oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine shredded coconut, almond flour, and salt. Mix thoroughly.
03 - In a separate bowl, whisk together coconut milk, maple syrup, and vanilla extract until smooth.
04 - Pour the wet ingredients into the dry mixture and stir until fully combined and the mixture begins to stick together.
05 - Using a small cookie scoop or your hands, form heaping tablespoon-sized mounds of the mixture and place them onto the prepared baking sheet, spacing them slightly apart.
06 - Gently compact each macaroon so it holds its shape.
07 - Bake for 18 to 20 minutes, or until the tops and edges are golden brown.
08 - Let the macaroons cool completely on the baking sheet.
09 - Melt the vegan dark chocolate in a heatproof bowl over a pot of simmering water using a double boiler method, or in the microwave in 20-second bursts, stirring between each interval.
10 - Drizzle the melted chocolate over the cooled macaroons using a spoon or piping bag.
11 - Allow the chocolate to set before serving.

# Expert Advice:

01 -
  • They're ready in under 40 minutes and taste like you spent way more time on them than you actually did.
  • No eggs, no butter, no dairy—just real coconut flavor that somehow feels more luxurious than the traditional version.
  • The chocolate topping transforms them from simple to something you'd order from a bakery, except these cost pennies to make.
02 -
  • Don't skip the step of letting these cool all the way—they firm up as they cool, and warm macaroons will collapse when you try to drizzle chocolate on them.
  • Full-fat coconut milk is the difference between chewy and dense—lite coconut milk will give you hockey pucks, and that's a lesson I learned the hard way.
03 -
  • Stir your canned coconut milk thoroughly before measuring—the cream separates, and you want that full-fat richness distributed evenly.
  • If your chocolate is too thick to drizzle, add a tiny bit of coconut oil—just half a teaspoon—to thin it out without compromising flavor.
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