Vegan Coconut Macaroons are so easy to make, irresistibly chewy with crisp edges and sweet coconut flavor. These delicious macaroons are shaped into nests and the addition of chocolate eggs makes them perfect for Easter.
This is definitely one of the easiest cookies you will ever make! This vegan coconut macaroon recipe is a simple one-bowl dessert, meaning all you have to do is mix all the ingredients together in one bowl, use a cookie scoop to form cute nests with the mixture, and bake!
The result is perfectly baked macaroons with a golden crust, soft interior, and a rich chocolatey filling using vegan chocolate!
How to make Vegan Coconut Macaroons
Add all the ingredients (except for the chocolate and eggs) to a large bowl and mix until fully incorporated. The mixture should form a sticky consistency.
Scoop out 2 tablespoons (tbsp) of the mixture at a time and form small balls. Make sure to pack tightly so that the macaroons do not fall apart while baking. Place the coconut macaroons on the baking tray.Use a small cookie scoop or a tablespoon to form 20 balls. Place at least 2″ apart of the cookie sheet. Use a teaspoon measuring spoon to form a little indentation in the center of each cookie.
Transfer the baking sheet to the oven and bake for 15 minutes until lightly browned. When the macaroons are done baking, remove them from the oven and allow them to cool completely.
Let cool completely before adding the chocolate. Add chocolate peices or chocolate chips to a bowl. Place the bowl in the microwave and heat the chocolate for 30 seconds at a time, removing and stirring between each time. Continue to repeat this method until the chocolate has melted.
I used about a teaspoon per nest, but you might only be able to use 1/2 teaspoon depending on how deep your holes are.Add the chocolate eggs, 3 per nest looks best. Let chocolate harden.
You do not have to make nests. You can leave the macaroons as balls then dip in chocolate and drizzle them with chocolate.
If you are making chocolate-dipped macaroons, melt the chocolate using the microwave. Dip the macaroons into the melted chocolate and place them on a parchment lined baking sheet. Drizzle the chocolate off a spoon over them. Place them in the fridge for 5-8 minutes, or until the chocolate hardens.
How To Make Coconut Macaroons Vegan
Usually, macaroons are made with condensed milk and eggs. To make vegan macaroons, full-fat coconut cream, almond flour, and maple syrup are used to bind and naturally sweet the macaroon mixture.
- Unsweetened coconut flakes: Make sure to use desiccated coconut as these won’t come out properly if you don’t use desiccated coconut. Flaked coconut (those are the longer strands) definitely wouldn’t work.
- Canned coconut cream, full-fat: Coconut cream helps to give the macaroons a rich flavor while keeping the inside soft and perfectly moist. Use full-fat coconut cream for the best flavor. You can also get coconut cream by placing a can of full-fat coconut milk in the fridge overnight. The top will solidify, making coconut cream for you to use.
- Pure maple syrup: These coconut macaroons are perfectly sweetened with maple syrup.
- Brown sugar: The brown sugar gives these macaroons a hint of caramel flavour.
- Almond Flour: This adds flavour but you can also use plain flour instead if you like.
- Vanilla extract: You’ll need just a teaspoon of vanilla extract to give the coconut macaroons a warm, rich flavor. (Almond Extract is a great substitute)
- Pinch of Salt: Completely optional, but it helps to bring out all of the flavors.
- Vegan dark chocolate bar or chocolate chips: Make sure to use Vegan chocolate to keep these macaroons vegan.
- Vegan chocolate eggs: these are what make this a perfect Easter recipe!
How to store Vegan Coconut Macaroons
These Vegan Coconut Macaroons last quite a while stored at room temperature. Simply store them in an airtight container and they will last up to 5 days.
Macaroons can be kept in the refrigerator where they last up to 2 weeks. You can eat them cold or let them sit at room temperature before enjoying.
You can also freeze these macaroons, which is perfect if you want to make a large batch. To freeze, place them in an airtight container or a freezer bag in the freezer, for up to 3 months. When you are ready to enjoy them, place the macaroons on the counter to thaw first.
These are the best vegan coconut macaroons—chewy, moist centers, and deliciously crispy edges!
Vegan Coconut Macaroons
Ingredients
- 280 gm Dessicated coconut
- 250 ml Coconut cream
- 75 ml Maple syrup
- 70 gm BRown sugar
- 100 gm GRound almonds
- 1 teaspoon Vanilla
- 130 gm Vegan chocolate mini eggs
Instructions
- Preheat oven to 180℃/350℉/Gas Mark 4 and line a baking sheet with parchment paper.
- The mixture should form a sticky consistency.
- Scoop out 2 tablespoons of the mixture at a time and form small balls. Make sure to pack tightly so that the macaroons do not fall apart while baking. Place the coconut macaroons on the baking sheet.
- Using a measuring spoon make hallows in the balls. Push the nests back together if there are cracks.
- Transfer the baking sheet to the oven and bake for 15 minutes, until lightly browned. When the macaroons are done baking, remove them from the oven and allow them to cool completely,
- Melt the chocolate in the microwave at 30 second intervals. Fill the hallows with chocolate and add 3 eggs to each
Did you make this recipe? Take a pic and share it on Instagram with the hashtag #aveggiecooks__ and tag @aveggiecooks__. I would love to see it!
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