These vegan coconut macaroons are remarkably easy to make and require just a few simple ingredients. They bake up chewy, sweet, and satisfying — and you won’t miss the eggs or dairy. Enjoy a gluten-free, eggless cookie that’s perfect for snacking, gifting, or serving with coffee.
Ready to make one of the simplest cookie recipes you’ll ever try? The dough comes together in minutes, and the macaroons bake into golden, coconut-forward bites. Warning: you may find yourself making them again and again.
Originally published February 14, 2020. Updated with new photos and tips December 11, 2022.
Why you’ll love this vegan coconut macaroons recipe
These macaroons are a great choice when you want a fast, crowd-pleasing treat that accommodates common dietary needs. Highlights include:
- Quick & easy – Minimal ingredients and about five minutes of hands-on prep time to make the dough.
- Kid-friendly – Simple steps make this a fun recipe to share with children: mixing, scooping, and decorating are easy tasks for little hands.
- Allergen-friendly – The cookies are dairy-free, egg-free, soy-free, and gluten-free when you use gluten-free desiccated coconut.
Are macaroons and macarons the same thing?
No — they are different cookies with distinct textures and ingredients. Macarons (the French almond meringue cookies) are delicate, made from egg whites, powdered sugar, and almond flour, and are typically sandwiched with filling. Macaroons are chewy, dense coconut cookies, often made with shredded or desiccated coconut and a sweet binder such as sweetened condensed milk or egg whites.
Are macaroons naturally vegan?
Most traditional macaroons are not vegan because they use egg whites or dairy-based sweetened condensed milk. However, they are easy to make vegan by substituting sweetened condensed coconut milk or another dairy-free condensed milk alternative.
Ingredients & substitutions
This recipe calls for just three main ingredients, with chocolate as an optional fourth for dipping or drizzling. Use the best-quality ingredients you can find for the best flavor.
- Desiccated coconut – Use desiccated (fine shredded) coconut rather than large flakes or coarsely shredded coconut. Desiccated coconut helps the macaroons hold their shape and creates a chewy texture.
- Sweetened condensed coconut milk – A dairy-free sweetened condensed coconut milk binds the coconut and provides sweetness and moisture. Brands vary, but look for a labeled sweetened condensed coconut milk or similar dairy-free condensed product.
- Vanilla extract – Pure vanilla extract or vanilla paste adds depth of flavor. One teaspoon is enough to complement the coconut.
- Melted chocolate (optional) – For a finishing touch, dip the bottoms or drizzle melted vegan dark or semi-sweet chocolate over the cooled macaroons.
How to make vegan macaroons
- Preheat the oven to 350°F (175–180°C). Line a baking sheet with parchment paper.
- In a bowl, mix the desiccated coconut, sweetened condensed coconut milk, and vanilla extract until evenly combined. The mixture will form a sticky, cohesive dough.
- Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheet. Each mound should be roughly a heaped tablespoon. Leave about an inch of space between each one.
- Bake until the macaroons are golden on the edges and lightly browned on top, about 14–18 minutes. Baking time may vary by oven; watch for a pleasant golden color.
- Let the macaroons cool completely on the baking sheet or a wire rack before dipping in chocolate.
- If using chocolate, melt it in a heat-proof bowl until smooth. Dip the bottoms of cooled macaroons into the chocolate or drizzle chocolate over the tops. Allow chocolate to set before serving.
Recipe pro-tips
- Use a cookie scoop. A scoop keeps portions uniform and the process tidy.
- Space them out. These macaroons don’t spread much, but leaving an inch between mounds prevents them from touching.
- Bake to your preference. Without eggs, the texture remains safe even if slightly underbaked. Bake until they reach your preferred shade of golden for chewiness versus crispness.
How to dip macaroons in chocolate
Make sure macaroons are completely cool before dipping. Melt chocolate gently—either in a microwave in short intervals, stirring between bursts, or over a double boiler—until smooth. Dip the bottoms and place each macaroon on parchment to set, or drizzle chocolate over the tops for decoration.
Storage and freezing directions
Store leftover macaroons in an airtight container at room temperature for up to 3 days. For longer storage, freeze in an airtight container for up to one month. Thaw at room temperature before serving.
Frequently Asked Questions
Can vegans eat macaroons?
Traditional macaroons often contain egg whites or dairy-based condensed milk, but this vegan version uses sweetened condensed coconut milk and no eggs, making it suitable for vegans.
What’s the difference between macaroons and coconut macaroons?
Coconut macaroons are a type of macaroon that uses coconut as the main ingredient. Historically, some macaroons were made with almond paste and egg whites, which is a different preparation entirely.
Why didn’t my coconut macaroons hold their shape?
If you used large shredded or flaked coconut instead of desiccated (fine shredded) coconut, the mixture may not bind properly. Use desiccated coconut for the best structure.
Recipe
Coconut Macaroons (Vegan)
Course: Dessert, Snack • Cuisine: American
Prep time: 5 minutes • Cook time: 15 minutes • Total time: 20 minutes
Servings: About 27 macaroons • Calories: ~134 kcal per cookie
Ingredients
- 9 oz desiccated coconut (increase to 10 oz/300g for denser macaroons)
- 1 can sweetened condensed coconut milk (dairy-free)
- 1 teaspoon vanilla extract
- 1/2 cup melted chocolate (optional)
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the desiccated coconut and sweetened condensed coconut milk. Stir in the vanilla, if using. The mixture should form a sticky dough.
- Portion the dough with a cookie scoop or tablespoon onto the prepared sheet. Each portion should be a heaped tablespoon.
- Bake until golden around the edges, about 14–18 minutes. Remove from the oven and cool completely on the sheet or a wire rack.
- When cool, dip the bottoms in melted chocolate or drizzle chocolate over the tops, if desired. Let the chocolate set before serving.
Nutrition (per cookie)
Calories: 134 kcal • Carbohydrates: 5 g • Protein: 1 g • Fat: 9 g • Sodium: 12 mg • Fiber: 2 g • Sugar: 9 g
More gluten-free cookie ideas
- Try gluten-free chocolate chip cookies or almond flour chocolate chip cookies for a soft, chewy classic.
- Chickpea cookies are an option if you want a lower-sugar treat.
- Gluten-free sugar cookies are a great base for decorating, and they also work well as a thumbprint cookie base filled with jam or fruit preserves.
If you try this recipe, take a photo and enjoy sharing it with friends and family. These vegan coconut macaroons are simple, satisfying, and perfect whenever you want a quick homemade cookie.
