Save My friend Sarah showed up at my door one rainy afternoon with a box of vegan macaroons she'd made, and I'll admit I was skeptical at first. I bit into one expecting the usual dense, overly sweet coconut brick, but instead found myself chewing something genuinely chewy, almost gooey in the best way. She wouldn't tell me her secret until I promised to stop buying the sad, stale ones from the grocery store. Now whenever I need to bring something to a gathering where someone's avoiding dairy, these are the first thing I make.
I made these for my partner's work potluck last month, tucked into a little paper box with a ribbon, and watched someone who "doesn't really like sweets" eat three in a row without realizing it. That moment told me everything I needed to know about whether these were worth making again and again.
Ingredients
- Unsweetened shredded coconut (2 1/2 cups): This is your foundation, and it matters that you don't grab the sweetened kind by accident—I learned that the hard way and had to start over.
- Almond flour (1/2 cup): It adds structure and keeps things from falling apart while keeping the texture tender.
- Salt (pinch): Just enough to wake up the sweetness and make the coconut flavor pop.
- Coconut milk (3/4 cup): Make sure you use full fat and give it a good stir before measuring, since the cream separates.
- Maple syrup (1/2 cup): This binds everything together and adds a gentle sweetness that doesn't overpower.
- Vanilla extract (1 tsp): A small addition that somehow makes everything taste more like itself.
- Vegan dark chocolate (100g): Choose something you'd actually eat on its own, because that's exactly what you're tasting here.
Instructions
- Set the stage:
- Preheat your oven to 350°F and line a baking sheet with parchment paper. This takes about five minutes but makes cleanup genuinely pleasant.
- Mix the dry ingredients:
- Combine the shredded coconut, almond flour, and salt in a large bowl, stirring until everything is evenly distributed. You'll notice the mixture looks a bit like sand at this point.
- Blend the wet base:
- In a separate bowl, whisk together the coconut milk, maple syrup, and vanilla extract until the mixture is smooth and the syrup is fully dissolved. This usually takes about a minute of gentle whisking.
- Bring it together:
- Pour the wet ingredients into the dry mixture and stir with a spatula or wooden spoon until everything is fully combined and starts to feel like it's sticking together. Don't overmix, just blend until there are no dry pockets left.
- Form the macaroons:
- Using a small cookie scoop or tablespoon, form heaping mounds of the mixture directly onto your prepared baking sheet, spacing them about an inch apart. If you don't have a scoop, your hands work just fine—just rinse them between scoops so the mixture doesn't stick.
- Shape and compact:
- Gently press down each mound with your fingertips or the back of a spoon so they hold their shape in the oven. They don't need to be perfect; slightly rustic looking is actually more charming.
- Bake to golden:
- Bake for 18 to 20 minutes, watching for the moment when the tops and edges turn a light golden brown. The smell that fills your kitchen is honestly worth the entire effort.
- Cool completely:
- Let the macaroons sit on the baking sheet until they're completely cool. This is when they firm up and become sturdy enough for chocolate.
- Melt the chocolate:
- If using a double boiler, place chopped chocolate in a heatproof bowl over gently simmering water and stir until melted. If using the microwave, melt in 20-second bursts, stirring between each one to avoid seizing.
- Add the drizzle:
- Once the chocolate is smooth and pourable, drizzle it over each cooled macaroon using a spoon, fork, or piping bag. The chocolate doesn't need to be perfect; those irregular lines look intentional and beautiful.
- Set and serve:
- Let the chocolate set at room temperature or in the refrigerator before serving. This takes about 10 minutes at room temperature or 5 in the fridge.
Save 
Save There's something almost meditative about drizzling chocolate over these little coconut mounds, watching them go from plain to elegant in seconds. It reminds me that sometimes the simplest additions transform something ordinary into something worth sharing.
Storage and Keeping
These actually keep beautifully in an airtight container at room temperature for up to three days, though they rarely last that long in my house. If you want them to last longer, refrigerate them and they'll stay fresh for a week or so, though the chocolate coating might get a little condensation when you first open the container.
Variations and Additions
I've experimented with adding 1/2 teaspoon of almond extract for extra depth, and it genuinely changes the flavor profile in a subtle but noticeable way. You could also toast your coconut first for a deeper, richer coconut flavor, though it takes a bit more time and attention.
Why This Recipe Works
The magic here is in the ratio—just enough coconut milk and maple syrup to bind everything together without making the mixture too wet or too sweet. When you bake them, the edges crisp up slightly while the centers stay chewy, creating that textural contrast that makes people come back for more. The almond flour acts like a silent partner, adding structure without announcing itself.
- Don't feel pressured to make them look perfect; homemade always beats polished.
- If your kitchen is warm, you might want to chill the mixture for 15 minutes before forming to make shaping easier.
- You can make these a day ahead and add the chocolate drizzle right before serving for maximum freshness.
Save 
Save These macaroons have become my go-to proof that vegan baking doesn't require compromise or weird substitutions. Make them once and they'll find their way into your regular rotation.
Recipe FAQ
- → Can I use sweetened shredded coconut instead of unsweetened?
You can substitute sweetened shredded coconut, but reduce the maple syrup to 1/4 cup to prevent overly sweet results. The texture may also be slightly denser due to added sugar in the coconut.
- → What's the best way to melt the chocolate for drizzling?
Melt chocolate in a heatproof bowl over simmering water, stirring frequently until smooth. Alternatively, microwave in 20-second intervals, stirring between each burst. Avoid overheating to prevent seizing.
- → How should I store these macaroons?
Store in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week. Separate layers with parchment paper to prevent sticking.
- → Can I make these without almond flour?
Substitute with additional shredded coconut (about 1/4 cup more) or use cassava flour. The texture may be slightly less cohesive, so press the mounds firmly before baking.
- → Why do my macaroons fall apart?
This usually means the mixture wasn't compacted enough before baking. Ensure the coconut mixture holds together when squeezed, and firmly press each mound onto the baking sheet with the back of a spoon.