Easy Vegan Coconut Macaroons - only FOUR ingredients!

This Vegan Coconut Macaroons recipe is made without condensed milk. This recipe is gluten-free and naturally sweetened with no refined sugar.

Course Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 25

Cool 25

Total Time 1 5

Servings

Calories 202kcal

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.

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.