Vegan Coconut Macaroons Dark Chocolate (Print Version)

Chewy coconut macaroons with maple syrup and dark chocolate drizzle. Naturally vegan, dairy-free, and gluten-free.

# Ingredient List:

→ Dry Ingredients

01 - 2 1/2 cups unsweetened shredded coconut
02 - 1/2 cup almond flour
03 - Pinch of salt

→ Wet Ingredients

04 - 3/4 cup canned full-fat coconut milk, well stirred
05 - 1/2 cup maple syrup
06 - 1 teaspoon vanilla extract

→ Topping

07 - 3.5 ounces vegan dark chocolate, chopped

# Recipe Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine shredded coconut, almond flour, and salt. Mix thoroughly.
03 - In a separate bowl, whisk together coconut milk, maple syrup, and vanilla extract until smooth.
04 - Pour wet ingredients into dry mixture and stir until fully incorporated and mixture begins to hold together.
05 - Using a cookie scoop or tablespoon, form heaping mounds and place on prepared baking sheet with slight spacing between each.
06 - Gently press each macaroon to ensure it holds its shape.
07 - Bake for 18 to 20 minutes until tops and edges are golden brown.
08 - Allow macaroons to cool completely on the baking sheet before handling.
09 - Melt vegan dark chocolate using a double boiler or microwave in 20-second intervals, stirring between each burst.
10 - Drizzle melted chocolate over cooled macaroons using a spoon or piping bag.
11 - Allow chocolate to set completely before serving.

# Expert Suggestions:

01 -
  • Quick and easy to make with minimal preparation
  • Entirely plant-based and gluten-free
  • Perfect balance of sweet coconut and rich chocolate
  • Impressive enough for guests yet simple enough for beginners
  • No eggs or dairy needed for perfect macaroons
02 -
  • Ensure your coconut milk is at room temperature for better mixing
  • Let the macaroons cool completely before adding the chocolate drizzle
  • For cleaner drizzles, use a piping bag with a small round tip
  • Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week
  • These macaroons freeze beautifully for up to 3 months - just thaw at room temperature before serving
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