Easy Coconut Macaroons – only FOUR ingredients!
This Vegan Coconut Macaroons recipe is easy, delicious, and is made without condensed milk. This recipe is dairy-free, gluten-free, and naturally sweetened without refined sugar.
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This vegan macaroons recipe is a favorite dessert around our house. For healthier sweet treats we also love this Tahini Fudge and these Gluten Free Brownies. Check out all of our Dessert Recipes for inspiration.
IN THIS POST: Everything you need to make Coconut Macaroons Vegan
Ingredients
- shredded unsweetened coconut
- pure maple syrup
- pure vanilla extract
- sea salt
Instructions to make this recipe
Let’s make some vegan gluten free macaroons!
First, add shredded coconut to a food processor.
Next, process the coconut into a smooth butter. You will need to scrape the sides down every so often to keep things moving.
This is how you want it to look.
Meanwhile, in a large mixing bowl, stir the remaining shredded coconut together with maple syrup, vanilla, and sea salt.
Then add the processed coconut butter mixture to the bowl and blend it all together to incorporate everything
Scoop heaping tablespoons of the mixture onto a prepared baking sheet that is lined with parchment paper.
I use a small cookie scoop.
Finally, pop the baking tray into the preheated oven to bake.
Watch closely not to burn. You want golden bottoms that look like this.
Chewy deliciousness.
After they have baked they must rest on a cooling rack for at least 25 minutes to set. This is an important step as they will fall apart if you try to cheat on the cooling time.
They will not feel firm to the touch until after they cool.
FAQs, Tips, + Substitutions
- What is the difference between macaroons and macarons? Macarons are typically made with blanched almond flour and with vegan macaroons – coconut. Macarons have quite a bit more sugar and use egg whites also. Macaroons are also more of a beginner recipe and macarons require a bit more baking skills.
- Remember to allow these to rest after baking for the best results!
- Add a chocolate element by dipping these in vegan chocolate or drizzle with melted chocolate. You can make it easily in a microwave with dark chocolate chips and a teaspoon of coconut oil.
- Store these in an air-tight container at room temperature. I find they get a little too hard when stored in the fridge.
More vegan dessert recipes
- Double Chocolate Hazelnut Torte
- Chocolate Chip Freezer Fudge
- Thumbprint Cookies
- Chocolate Chip Chickpea Cookie Bars
- Instant Pot Apple Crumble – Vegan
**This recipe was originally posted on April 10, 2013, and updated on August 7, 2019, and again on October 12, 2022, with updated recipe notes, writing, and photos.**
If you’ve tried our vegan coconut macaroons without condensed milk, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Easy Vegan Coconut Macaroons – only FOUR ingredients!
Equipment
Ingredients
- 2 ⅔ cups shredded unsweetened coconut *to process
- 2 cups shredded unsweetened coconut
- 1 cup maple syrup
- 1 tbsp pure vanilla extract
- ½ tsp sea salt
Instructions
- Preheat the oven to 300 and line 2 baking sheets with parchment paper. Set them aside.
- Process 2 ⅔ cups shredded coconut in a food processor for around 5 minutes until it is smooth, scraping down the sides occasionally.
- In the meantime, mix the other ingredients in a large bowl. Add in the processed coconut and mix it all together.
- Scoop heaping tablespoons onto the parchment-lined cookie sheets.
- Bake for 20-25 minutes. Cook time can vary with your oven so watch closely after 20 minutes so that the bottoms don't burn. They should be golden blonde. The top will not really change in color.
- The tops will not feel set. This is normal. They will firm up once they have cooled.
- Let cool for 25 minutes. This is important as they will fall apart without the cooling stage. Cool on the baking sheet or on a rack.
- Store in a sealed container at room temperature for up to a week.
Video
Notes
- Remember to allow these to rest after baking for the best results!
- Add a chocolate element by dipping these in vegan chocolate or drizzle with melted chocolate. You can make it easily in a microwave with dark chocolate chips and a teaspoon of coconut oil.
- Store these in an air-tight container at room temperature. I find they get a little too hard when stored in the fridge.
These are delicious, however, mine spread and flattened into coconut crispies! I’m guessing that’s because I live at 7500’ elevation…any idea how I could fix that for next time (and there will be a next time!)
Hmmmm. Maybe try refrigerating before baking?
Tjease were so good. Its the closest thing my boyfriend and I have had to non-AIP food. These did, however, spread out and I even put some extra coconut flake in to ensure the consistency was right. Not sure if it was because I used pre-made coconut butter or not. either way, delicious.
That’s interesting about the premade coconut butter! I have made these dozens of times (and a friend actually uses this recipe for her catering business) and never had issues with them spreading but someone else mentioned they spread when she made them which perplexed me – but perhaps it was the premade coconut butter. I’ve only made this recipe using the homemade variety. Thanks for letting me know, Danielle! 🙂
I made these before and I told myself unless it’s a special occasion I will not make them again because I ate sooo many they are delicious!!!
Well it’s Christmas Eve and I have all the ingredients but I don’t have maple syrup can I use honey?
Hi Elise! Merry Christmas to you. 🙂 I have never made these with honey so I can’t vouch for it. I think it would work but it would definitely taste a bit different as maple is a big flavor in these. Let us know if you try it!
I used the full 1 tbsp and should have used less for personal taste. But others at the party loved them. I followed the recipe pretty closely but my cookies ran once they got in the oven and I struggled to get the bottoms to brown up at all. Suggestions?
Hey Ty! The salt is definitely a personal taste thing. I love it. 🙂 As far as them running on you, maybe they are too liquidy? Did you use coconut butter or process your own? If you made your own, perhaps it was to thin. Try processing less for a thicker butter. Hope that helps!
Can I use agave syrup instead of maple syrup?
I haven’t tried personally but I feel confident it should be fine to use. Agave is generally good for baking and should leave you with a nice, chewy macaroon. Please let me know if you try it! 🙂
These taste good, but waaaay too salty.
Might do 1/2 or 1 tsp next time. And mine spread everywhere. I should have gently cut them into squares while hot though because they’re tough to cut when cool. I didn’t press the balls together tightly so maybe that would help.
Yes, I’ve heard that these can be a tad salty. I like it, but cutting down would be good if you found them to be too much. Thanks Sarah! 🙂
Holy cow! These are incredible! I made the first batch just like the recipe says to make it. They were so good! But personal preferences made me adjust the next batch. I reduced the coarse salt and the maple syrup a bit. So a double batch had 1 1/2 cups of maple syrup and 2 tsp of really coarse salt. It is just right for us! They get rave reviews everywhere I bring them! Thank you for a fabulous vegan potluck offering! I don’t normally get drawn to sweets, and I daydream about these!
Hey Bethany! So glad you had success. These are such a great whole foods option. Enjoy the week! 🙂
What kind of shredded coconut? Sweetened, or unsweetened?
Good point! I use unsweetened. Thanks Jeanette. 🙂
Really wish I’d seen this/thought about this. My coconut wouldn’t turn into butter and I couldn’t figure out why. Turns out, according to lots of other websites, sweetened coconut won’t work to make coconut butter! Recipe ruined. 🙁
I should probably clarify: I could have dumped the coconut out after 15 minutes of blending with no results. Instead, I read somewhere that you can just add coconut oil. 1 Tbsp, blend 2-3 minutes, slightly better, blend 2-3 more, no change. Add 2 Tbsp, blend 2-3 minutes. Slightly better. Blend 5 minutes– no change. It seems blending has no effect, but adding oil does. Okay, we’ll add oil until this thing turns into a liquid.
Not a good idea. Here is what I came away with: https://plus.google.com/109555152111682469728/posts
I removed it from the oven, poured it through a sieve to get rid of the oil, added almond flour and corn starch, and tried again. A little better the second time. Tastes good. But man… what a frustrating experience!
Yikes! So sorry about all the fuss. I have modified the recipe to state UN-sweetened coconut. I’ve since made homemade coconut butter –> <--if you wanted to give that a whirl. 😉 Sorry again, Drew. I hope it doesn't deter you. 🙂
These came out way too salty. Was the 1 tbsp of salt a typo?
Definitely way too much salt!!!