Vegan Coconut Macaroons Dark Chocolate Drizzle (Print View)

Chewy coconut treats topped with rich dark chocolate, made vegan in just 35 minutes.

# Components:

→ 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 coconut milk, full fat
05 - 1/2 cup maple syrup
06 - 1 teaspoon vanilla extract

→ Topping

07 - 3.5 ounces vegan dark chocolate, chopped

# Directions:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine shredded coconut, almond flour, and salt. Mix thoroughly until evenly distributed.
03 - In a separate bowl, whisk together coconut milk, maple syrup, and vanilla extract until smooth and well combined.
04 - Pour wet ingredients into the dry mixture and stir until fully incorporated and the mixture begins to hold together.
05 - Using a small cookie scoop or tablespoon, form heaping mounds of the mixture onto the prepared baking sheet, spacing them slightly apart.
06 - Gently compact each macaroon with your hands to ensure it maintains its shape during baking.
07 - Bake for 18 to 20 minutes until the 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 method or microwave in 20-second intervals, stirring between each burst.
10 - Drizzle melted chocolate over cooled macaroons using a spoon or piping bag in desired pattern.
11 - Allow chocolate to completely set at room temperature before serving.

# Expert Advice:

01 -
  • They're ridiculously easy to make and require zero fancy equipment or baking skills.
  • That chocolate drizzle makes them feel fancy enough for company, but honestly they're hard to mess up.
  • Perfectly vegan and naturally dairy-free, so you're actually not sacrificing taste for ethics.
02 -
  • Don't skip the cooling step after baking—warm macaroons fall apart when you try to drizzle chocolate on them, and it's frustrating.
  • Full-fat coconut milk is essential here; the light version just doesn't give you that chewy texture that makes these special.
03 -
  • If your chocolate seems too thick to drizzle, add just one teaspoon of coconut oil and it'll flow like silk.
  • The most common mistake is using sweetened coconut by accident—read the label twice, because the packages look almost identical.
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