These vegan coconut macaroons are chewy in the center, golden at the edges, and simple to prepare with whipped aquafaba and coconut milk. Add a dairy-free chocolate dip for a rich, bakery-style finish.
When you need a dependable dessert for a party, holiday tray, or afternoon treat, these coconut macaroons are a wonderful choice. They require only a short ingredient list, and shaping the mixture into rustic mounds is much simpler than preparing a delicate piped cookie.
The combination of sweet shredded coconut and rich coconut cream produces a moist, pleasantly chewy center. Almond flour adds tenderness, while whipped aquafaba helps the mounds hold their shape as they bake. The edges become lightly crisp and toasted without drying out the middle.
You can serve the macaroons plain, but dipping the bottoms in melted dairy-free chocolate makes them feel a little more special. The dark, smooth coating also balances the sweetness of the coconut and creates a satisfying contrast in every bite.
Ingredients
Full-fat coconut milk: Use mostly the thick coconut cream for richness and enough moisture to bind the shredded coconut. A small amount of the thinner liquid can be added when needed.
Sweetened shredded coconut: Forms the base of the macaroons and provides their characteristic sweetness, chewiness, and toasted exterior.
Almond flour: Softens the texture and helps absorb some of the moisture without making the coconut mixture heavy.
Aquafaba: The liquid drained from canned chickpeas is whipped into a foam and folded into the coconut mixture to give the macaroons structure.
Cream of tartar: Stabilizes the aquafaba so it can reach stiff peaks and retain more of its volume.
Vanilla extract: Adds warmth and rounds out the sweet coconut flavor.
Almond extract: An optional addition that gives the macaroons a deeper, slightly nutty aroma. Use it sparingly because its flavor is concentrated.
Fine salt: Prevents the sweetness from tasting flat and highlights the toasted coconut.
Dairy-free chocolate chips: Create an optional coating on the bottom or sides of each cooled macaroon.
Cooking Steps
STEP 1: Heat your oven to 325°F (163°C), with a rack positioned near the center. Line a large baking sheet with parchment paper. The parchment is important because the sticky coconut mixture can cling firmly to an unlined pan.
STEP 2: Open the can of full-fat coconut milk and scoop out mostly the thick white cream. When it is too firm to measure or stir, warm it for 10 to 20 seconds, just until softened. Measure ¾ cup, adding a little of the thinner coconut liquid only when necessary.
STEP 3: Place the coconut milk in a large mixing bowl. Add the shredded coconut, almond flour, vanilla, optional almond extract, and salt. Stir firmly until the dry ingredients are evenly moistened and no pockets of almond flour remain.
STEP 4: Pour the chickpea liquid into a clean medium bowl and add the cream of tartar. Beat with a hand mixer for 3 to 6 minutes. Continue whipping until the aquafaba is thick, glossy, and able to form stiff peaks when the beaters are lifted.
STEP 5: Measure four heaping tablespoons of whipped aquafaba and add them to the coconut mixture. Fold gently rather than stirring aggressively. Stop as soon as the foam has been incorporated, since excessive mixing can remove the air that helps support the macaroons.
STEP 6: Scoop heaping tablespoon portions onto the prepared baking sheet, leaving about 1 inch between them. Press each portion into a compact mound with your fingers or the back of the scoop. Firm shaping helps prevent loose strands of coconut from breaking away after baking.
STEP 7: Bake for 23 to 25 minutes, until the tops and edges are noticeably golden. Leave the macaroons on the baking sheet for 10 minutes before transferring them carefully to a wire rack. They will become sturdier as they cool.
STEP 8: Once completely cool, melt the dairy-free chocolate in a microwave-safe bowl using 30-second intervals. Stir after every interval until smooth. Dip the base of each macaroon into the chocolate, return it to the parchment, and refrigerate for about 10 minutes to set the coating.
Why Do Coconut Macaroons Fall Apart?
Macaroons usually crumble when the mixture is too dry, the aquafaba has not been whipped firmly enough, or the portions were shaped too loosely. Pack each mound together before baking and let the cookies cool on the pan for the full 10 minutes before moving them.
Perfect Pairings
Serve these macaroons alongside a bowl of fresh strawberries, raspberries, or sliced oranges. The brightness of the fruit helps balance the rich coconut and chocolate.
For a warm drink, pair them with freshly brewed coffee, espresso, or black tea. A slightly bitter beverage complements the sweet, toasted edges particularly well.
They also work nicely on a mixed dessert platter with fresh fruit, simple sugar cookies, or small pieces of dark chocolate. Keep the other choices understated so the coconut remains the main flavor.
Do I Have to Add the Chocolate Coating?
No. The macaroons are fully baked and ready to serve without chocolate. Leaving them plain gives you a more pronounced toasted coconut flavor. You can also drizzle a small amount of melted chocolate over the tops instead of dipping the bases.
Helpful Tips
- Whip the aquafaba in a clean, grease-free bowl. Residual oil can prevent it from reaching the stiff consistency needed for good structure.
- Shape the portions firmly but avoid flattening them. Tall, compact mounds develop toasted edges while retaining a moist center.
- Watch the final minutes closely. Sweetened coconut can move from golden to overly dark quickly, especially around the loose exterior strands.
Can I Use Unsweetened Shredded Coconut?
The formula is designed for sweetened shredded coconut, which contributes both moisture and sweetness. Unsweetened coconut is usually drier and may produce crumbly, less flavorful macaroons unless the amount of liquid and sweetener is adjusted. For consistent results, use the sweetened variety.
Storage & Reheating
Allow the macaroons to cool completely before placing them in a storage container. If they are still warm, trapped steam can soften the toasted exterior and cause condensation around the chocolate coating.
Store plain macaroons in an airtight container at room temperature for up to three days. For longer storage, or when the macaroons are chocolate-dipped, refrigerate them for up to five days. Place parchment between layers to keep the chocolate from sticking.
The macaroons can also be frozen for up to two months. Arrange them in a single layer until firm, then transfer them to a freezer-safe container. Separate stacked layers with parchment paper to protect their shape and chocolate coating.
Thaw frozen macaroons in the refrigerator before bringing them to room temperature. They do not normally require reheating. To refresh plain macaroons, place them in a 300°F (149°C) oven for 3 to 5 minutes, then cool briefly before serving. Avoid warming chocolate-dipped macaroons because the coating may melt.
Can I Make These Macaroons Ahead of Time?
Yes. Bake the macaroons one or two days before serving and keep them in an airtight container. For the neatest finish, you can bake them in advance, then add the chocolate coating the day they will be served.
Can I Use Carton Coconut Milk?
Canned full-fat coconut milk is the more reliable choice because its thick cream helps bind the coconut mixture. Refrigerated carton coconut milk is generally thinner and may leave the mixture too loose to shape. Avoid substituting it unless you are prepared to adjust the consistency.
Vegan Coconut Macaroons
Ingredients
For the Coconut Macaroons
- ¾ cup full-fat coconut milk using mostly the thick coconut cream and up to ¼ cup of the thinner liquid as needed
- ¼ teaspoon fine salt
- 4 heaping tablespoons whipped aquafaba prepared from canned chickpea liquid
- ½ cup finely ground almond flour
- 1 teaspoon pure vanilla extract
- 14 ounces sweetened shredded coconut such as Baker’s Angel Flake
- ¼ teaspoon cream of tartar
- ½ teaspoon almond extract, optional
For the Optional Chocolate Coating
- 8 ounces dairy-free chocolate chips such as Enjoy Life
Instructions
- Preheat the oven to 325°F (163°C). Cover a large baking sheet with parchment paper to keep the macaroons from sticking.
- Scoop the firm white cream from a can of full-fat coconut milk. When the cream is too solid to measure easily, warm it in the microwave for 10–20 seconds, just until softened.
- Measure ¾ cup of coconut milk, relying primarily on the thick cream. Add up to ¼ cup of the thinner coconut liquid from the can, if necessary, to reach the required amount.
- Place the measured coconut milk in a large mixing bowl. Add the sweetened shredded coconut, almond flour, vanilla extract, optional almond extract, and salt.
- Stir the ingredients thoroughly with a sturdy spoon until the coconut mixture is evenly combined.
- Pour the liquid from a can of chickpeas into a medium bowl. Add the cream of tartar and beat with a hand mixer for approximately 3–6 minutes, or until the aquafaba forms stiff peaks.
- Measure 4 heaping tablespoons of the whipped aquafaba. Gently fold it into the prepared coconut mixture until just incorporated, taking care not to overmix.
- Using a small cookie scoop or tablespoon, portion out heaping spoonfuls of the mixture and shape them into compact mounds.
- Arrange the shaped macaroons on the lined baking sheet, leaving approximately 1 inch of space between each one.
- Bake on the center oven rack for 23–25 minutes, or until the tops and outer edges are golden brown and lightly toasted.
- Allow the macaroons to rest on the baking sheet for 10 minutes. Carefully transfer them to a wire rack and leave them to cool completely.
- After the macaroons have cooled, place the non-dairy chocolate chips in a small microwave-safe bowl. Heat them in 30-second intervals, stirring after each interval, until the chocolate is fully melted and smooth.
- Dip the base of each macaroon into the melted chocolate. Handle the macaroons carefully, using a fork when helpful, because they may be delicate.
- Return the chocolate-dipped macaroons to the parchment-lined baking sheet. Refrigerate them for about 10 minutes, or until the chocolate coating has set.