Vegan Coconut Macaroons

These vegan coconut macaroons (yes, macaroons not macarons) are delicious, packed with coconut flavour and super easy to make. And if you want a little something extra you can even add a few chocolate chips in the middle while you’re scooping like I did with the one in the pictures. But you can also keep them plain if you’d like, they’re good either way!

This recipe actually came about when I was making a coconut cake (recipe coming soon) and miscalculated the quantities. So i ended up with a batter as thick as cookie dough, but I decided to bake it anyway in little balls. And they came out delicious! After a bit of finessing, the recipe was complete and ready to be made time and time again.

Why make these vegan coconut macaroons?

They’re incredibly simple to make and there’s no need to whip egg whites or aquafaba. It’s just basic ingredients and some coconut milk, which is what enhnaces the coconut flavour even more in these. Besides that, it’s just a matter of combining all the ingredients and then scooping away.
I’ve always found coconut macaroons to be quite sweet so I’ve also cut back on the sugar in these (*ahem* so I could eat more of them *ahem*). And honestly it makes them addictive since you don’t get sugared out as fast.

Now these do contain some flour which I know is not typically called for in coconut macaroons. But since this recipe has coconut milk in it, it needs more binding power. You could replace the flour with your go-to gluten-free one, I don’t see why it wouldn’t work. Although, fair warning, I haven’t tested it.

If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!

Vegan Coconut Macaroons

Tatyana

Fluffy and packed with coconut flavour, these macaroons are a go-to for a quick treat.

5 from 1 vote

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Course Dessert

Total Time 25 minutes mins

Servings 20

Ingredients

  

• 50 g all-purpose flour
• 75 g white granulated sugar, make sure it’s vegan
• 1 ½ tsp baking powder
• pinch of salt
• 160 g full fat coconut milk
• 180 g fine shredded coconut, unsweetened

Instructions

 

• Preheat your oven to 165°C or 330°F and line a baking sheet with parchment paper or a silicone mat.
• Whisk together the flour, sugar, baking powder and salt. Then add the coconut milk and whisk until smooth.
• Stir in the shredded coconut until it’s all coated and you have an even mixture.
• If your mixture is quite soft, stick it in the fridge for 30 minutes. If not, portion it with a 2tbsp scoop onto your prepared baking sheet. If you want to add chocolate, fill half your scoop with batter and place 2 to 3 chocolate chips or a chocolate chunk in the middle then finish it off with more batter. Make sure there are no cracks where the chocolate might melt out.
• Bake for 15 to 20 minutes or until lightly golden and place them on a wire rack to cool.

Notes

• *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
  
• I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
• The finer your shredded coconut is the more pillowy your macaroon will be. If that’s what you want you can place the quantity of shredded coconut in a food processor and pulse a few times to make it finer.