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These vegan macaroons are naturally sweetened and have the perfect texture. Crisp on the outside yet chewy and soft on the inside, I love how there’s no baking needed!
Love vegan desserts? Try my vegan cookies, vegan Snickers, and vegan brownies next.
It’s no secret I love all things coconut (looking at you, coconut bars!), and my vegan macaroons are the most coconut-friendly dessert. Made with a shortlist of ingredients, they’re impossible not to love.
What’s the difference between a coconut macaroon and macarons?
Macarons are a type of French cookie made from meringue and almond paste. Often dyed in all sorts of colors, they kind of look like a cookie sandwich. Macaroons, on the other hand, are drop cookies made from shredded coconut, egg whites, and condensed milk.
Never one to shy away from a challenge, I wanted to make a no-bake vegan version of my favorite cookie.
Table of Contents
Why I love this recipe
- No baking needed. Just mix all the ingredients, then roll out your cookies. It’s that simple.
- A healthier treat. Traditional macaroons are sugar-laden, but these are naturally sweetened with only a touch of maple syrup.
- They freeze great. I love making double or triple batches of these cookies. I throw a bunch in the freezer and grab a couple whenever I have a craving.
Ingredients needed
- Unsweetened shredded coconut. I used finely milled shredded coconut flakes, which you might see labeled as “macaron coconut” or “desiccated coconut.” Whichever shredded coconut you use, make sure there’s no added sugar.
- Almond flour. Helps hold the macaroons together better! I used blanched almond flour to ensure the macaroons kept their light color.
- Maple syrup. Adds sweetness and helps hold the macaroons together.
- Coconut milk. To thicken the batter. Any milk will do, but I used coconut milk for the coconut flavor.
- Dark chocolate chips. Optional, but recommended! Look for chocolate chips without dairy and/or with at least 60% cocoa content. My vegan chocolate chips would also work very well here.
How to make vegan coconut macaroons
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Line a baking sheet with parchment paper.
Step 2- Make the coconut mixture. In a large mixing bowl or blender, combine the ingredients. If the batter is too crumbly, add a little more maple syrup and/or coconut milk and stir until a thick batter remains.
Step 3- Shape. Using your hands, form into small mounds. Press each ball lightly into a cookie shape. Refrigerate or freeze until firm.
Arman’s recipe tips
- Make them nut-free. If I’m making this for a friend with a nut allergy, I’ll use coconut flour instead. If you go this route, remember you’ll need less coconut flour since it’s more absorbent than almond flour.
- Don’t try to bake them in the oven. I tested baking this recipe and found the cookies tended to fall apart in the oven, so I suggest sticking with my no-bake version.
- Use a cookie scoop. To get more consistent sizes.
Variations
- Make ultra-moist macaroons. Swap the coconut milk for canned coconut cream.
- Melt the chocolate instead. Melt chocolate chips in the microwave or over a double broiler, then drizzle the chocolate over the macaroons or dip them in it, and refrigerate until firm.
- Add more almond flavor. Fold in 1 teaspoon of almond extract.
Storage instructions
To store: These macaroons should be kept in the fridge in an airtight container, and they’ll remain fresh for up to 2 weeks.
To freeze: Wrap the cookies in parchment paper, transfer them to a freezer-safe container, and freeze them for up to 6 months.
More no-bake cookie recipes to try
- Chocolate no-bake cookies
- Chocolate peanut butter no-bake cookies
- No-bake oatmeal cookies
- Coconut snowball cookies
Vegan Macaroons
Ingredients
- 3 cups unsweetened shredded coconut
- 1 cup blanched almond flour
- 3/4 cup maple syrup
- 1/4 cup canned coconut milk
Instructions
- Line a large plate or baking tray with parchment paper and set aside.
- In a large mixing bowl or high-speed blender, combine the coconut, almond flour, maple syrup, and coconut milk until fully incorporated. If the batter is too crumbly, add a little more sticky sweetener and/or coconut milk until a thick batter remains.
- Using your hands, form into small balls. Press each ball lightly into a cookie shape. Refrigerate or freeze until firm.
Hi! Do you think one could add an egg and bake them??
Haven’t tried so feel free to experiment and see!
Hi i tried this recipe but is it ok if i used the coconut flour:)Thank you for the very delicious recipe♥️
Hi Johanna, I haven’t tried, but if you do, you’d need to increase the milk/liquid 🙂
Can I use coconut cream (canned) instead? Accidentally purchased that instead of the canned milk ??♀️
Hi! I don’t see why not, it will be nice and thick 🙂
Would the low fat coconut milk in the can work?
That isn’t recommended, it is soo flimsy : )
I just now discovered you and will following you forever, I think! But I have a question. How can these cookies be low carb with 3/4 cup of the sticky sweetener?
It uses monk fruit sweetened maple syrup
These look delicious! Would I be able to use sweetened coconut instead of adding sweetener? Thanks!
Hi there- I haven’t tried, but the sticky sweetener helps hold it!
Do you need to store this in refrigerator then? Room temp to serve?
It is best to be kept refrigerated 🙂
Arman, you never cease to amaze me…..I can’t wait to make these and I am running to BAM to see if they have your first cookbook!!!!!
That is so sweet of you, Dianna!
Hi, can I use coconut flour instead of almond flour? I see so many recipes I’d like to try, but we have nut allergies in the house. Thanks! These really look good!
Hi there! I haven’t tried, you could- But you’d need to cut down on it!
when you say coconut milk do you mean full fat coconut milk or is almond milk unsweetened fine too?
I prefer full fat coconut milk, based on the texture 🙂
Can I use sugar free maple syrup?
Hi! It won’t hold up well.
These cookies are simply beautiful! I love the black and white and chocolate and coconut is always a great combo ♥