These are the best vegan coconut macaroons and are super easy to make. Just a few ingredients is all it takes and you’ll be eating these in no time. Now these are macaroons not macarons which are French meringue confections and a different dessert entirely. Some people confuse the two, but these are soft moist coconut pillows that are a perfect snack and make an impressive presentation!
These coconut macaroons obviously start with coconut! The classic type of coconut to use is sweetened flaked coconut and it keeps these extra soft. You could probably use unsweetened desiccated coconut but I think the recipe will suffer. It might wind up being too dense. Another ingredient you’ll need to find is sweetened condensed coconut milk. It’s getting more widely available and you can find it at Walmart and Whole Foods Market often in the international foods aisle. Then we’re going to use the magical aquafaba (liquid from canned chickpeas) instead of egg whites. I prefer to use unsalted chickpeas and you just drain off the liquid. It will actually whip to stiff peaks and people make French style macarons with it! A little extract and salt and that’s it, told you it was easy!
After baking, you’re going to let the macaroons cool then dip each one into chocolate then drizzle some more on top. Yum. It’s pretty simple to do. I just gently dipped each macaroon into the melted chocolate just to cover the bottoms of each one. You could also lift them in and out of the chocolate using a fork. If you’re feeling lazy, you could just add some chocolate chips into the coconut mixture before baking or just leave chocolate out all together, but why would you?!
I’ve added a small amount of almond extract (think almond joy!) but you can leave it out if you’re allergic or just don’t like almond flavor. It’s very faint in the finished bake but it adds another depth of flavor to these almost like how coffee does with chocolate. You don’t necessarily taste it but it adds complexity. Highly recommended.
Make sure to let the macaroons cool completely before dipping into chocolate and if you’re in a hurry, you can pop them into the fridge to cool. After dipping, placing in the fridge again will help the chocolate set faster but fair warning, it might look duller when chilled. If you don’t temper chocolate, this happens. Use a good bittersweet chocolate for these. The macaroons are so sweet that a darker less sweet chocolate is a better match than a semisweet chocolate. I hope you enjoy these!
Vegan Chocolate Dipped Coconut Macaroons
14
servings10
minutes24
minutesThe most delicious and easy coconut macaroons you’ll ever make!
Ingredients
1 bag bag sweetened flaked coconut
1 can can sweetened condensed coconut milk
1/4 cup aquafaba (liquid from canned chickpeas)
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract (optional)
1/4 teaspoon salt
8 oz bittersweet chocolate, chopped
1/2 teaspoon coconut oil
Directions
- In a medium bowl, whisk the Aquafaba for a minute until just slightly frothy. Not need to to whip to any peaks. Add the salt and extracts and whisk to dissolve. Add the sweetened condensed coconut milk and whisk to combine. Fold in the coconut and mix well.
- Preheat your oven to 325°. Line a large baking sheet with parchment paper and using a 2 inch ice cream scoop, pack the coconut mixture into the scoop firmly with your hand. Release and place onto the sheet flat side down. Evenly space macaroons out on the sheet. They won’t spread much so they can be closer together than cookies would be. If you don’t have an ice cream scoop with a release, use a spoon and from into a ball then flatten on the bottom on your hand before placing on the sheet.
- Bake for 23-24 minutes until lightly browned on the tops and bottoms. Cool completely on the sheets.
- In a microwave safe bowl, add the chopped bittersweet chocolate and cook in 39 second intervals until almost melted. You still want to see some chunks of chocolate and continuing to stir and the residual heat will finish the job of melting them completely. Add the coconut oil and mix well. Dip the bottoms of each cooled macaroon into the chocolate and place on a sheet lined with more parchment or wax paper. Drizzle more chocolate on top if desired. Cool in the fridge or at room temperature until the chocolate is set. Enjoy!Loading gallery media…
Notes
- You can try using unsweetened desiccated coconut but it may result in a drier macaroon.
- Use a good quality bittersweet chocolate for these. It’s a nice foil to the sweet macaroons.
- Store uneaten macaroons in the fridge and these can be frozen.
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