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Coconut Macaroons are naturally sweetened with maple syrup, with no eggs or flour required. They are crispy on the outside and have a chewy texture you’ll love.

coconut macaroons with chocolate on top

If you’ve tried my Chocolate Coconut Macaroons, this version is very similar in concept, only without the chocolate. Bake them for a crispy outside and tender inside (highly recommended) or you can freeze the batter for an even faster, no-bake treat.

This dessert recipe is naturally gluten-free, dairy-free, and vegan-friendly, in case you’re cooking for someone with special dietary needs. But everyone will love them!

Ingredients You’ll Need

coconut macaroon ingredients labeled on a white surface.

You may be relieved to hear you won’t have to beat egg whites into stiff peaks with an electric mixer to make this coconut macaroon recipe. Instead, it gets its structure from a combination of coconut butter, shredded coconut, and maple syrup, which you can stir together all in one bowl.

Keep in mind that coconut butter will solidify at room temperature if your home is cooler than 78ºF. Place the jar in a bowl of very hot water to melt it before measuring, or stir it in the bowl of a double boiler to make it runny in texture again.

Drizzle these bite-sized cookies with dark chocolate for an extra delicious treat!

Need a nut-free recipe? Feel free to omit the almond extract. I love the extra layer of flavor it adds, but these are still delicious without it.

fingers holding a coconut macaroon

How to Make Coconut Macaroons

In a large bowl, combine the coconut butter, maple syrup, vanilla extract, almond extract, and salt.

If your coconut butter has solidified, be sure to melt it first for easier measuring and mixing.

coconut butter melted in double boiler

Once the wet ingredients have been mixed, fold in the shredded coconut and stir until the mixture looks uniform.

shredded coconut added and mixed together

Use a 1-ounce cookie scoop or tablespoon to scoop the coconut mixture, and tightly pack it into the spoon so the macaroons will stick together.

Drop the mounds onto a baking sheet lined with parchment paper, and use your fingers to shape them, as needed.

coconut macaroons before and after baking on a pan.

Bake the macaroons at 350ºF for 15 to 18 minutes, or until the bottom of the cookies look golden brown.

I usually pull mine out of the oven right at the 15-minute mark knowing that they won’t feel firm or crispy to the touch right away. 

bottom of macaroon flipped over to show golden brown bottom.

These cookies need to cool completely to firm up, so be patient. Once the coconut macaroons are cool, you can enjoy them right away. 

For an extra-decadent treat, drizzle them with melted dark chocolate. Or, dip the bottom of the cookies in melted chocolate and let them cool on the parchment-lined baking sheets again until the chocolate is firm.

macaroons dipped in chocolate and added to pan to cool.

Leftover macaroons can be stored in an airtight container in the fridge for up to 2 weeks.

coconut macaroons on pan with chocolate

Frequently Asked Questions

What’s the difference between macarons and coconut macaroons?

French macarons are sandwich-like cookies filled with buttercream or jam, while a macaroon usually refers to a drop cookie made from shredded coconut. 

How do you melt chocolate for dipping?

I typically melt chocolate chips in a double boiler, which you can create by adding an inch of water to a small pot. Bring that water to a boil and arrange a heat-safe bowl over the top, completely covering the opening of the pot. The steam from below will gently melt the chocolate inside the top bowl. Alternatively, you can use a microwave to melt the chocolate in 30-second intervals until it’s smooth. 

Looking for more coconut flavor? Try Coconut Flour Brownies, Coconut Flour Cake, or homemade sweetened condensed coconut milk.

coconut macaroons with chocolate on top

Vegan Coconut Macaroons

4.95 from 39 votes
Vegan Coconut Macaroons are crispy on the outside with a chewy texture on the inside. Made without refined sugar or eggs, they are a delicious coconut-flavored dessert!
prep15 mins cook15 mins total30 mins
Servings:20

Ingredients
 
 

Instructions

  • Preheat the oven to 350ºF and line a large baking sheet with parchment paper. If your coconut butter isn't runny in texture, be sure to melt it before getting started. (I use a double boiler to do this, but you can use any other method you like to warm it up.)
  • Measure the coconut butter after it has been melted, and add it to a mixing bowl, along with the maple syrup, vanilla, almond extract, and salt. Stir well.
  • Add in the shredded coconut, and mix again, until the batter looks uniform.
  • Use a tablespoon or 1-ounce cookie scoop to scoop the dough, and tightly pack each spoonful so the macaroons will hold their shape. Drop the mounds onto the lined baking sheet, and shape them with your fingers if you find any pieces are falling apart.
  • Bake at 350ºF for 12 to 15 minutes, or until the bottoms of the macaroons are looking golden brown. They will NOT feel firm to the touch at this point, so don't be alarmed if they feel soft. They will firm up as they cool, so be sure to let them cool completely on the pan.
  • Once the macaroons are cool, they are ready to serve. For an extra-decadent treat, drizzle them with melted dark chocolate, or dip the bottom of the cookies in the chocolate. Let the chocolate cool completely before serving. These macaroons will keep well at room temperature for up to 5 days, but they will start to soften after 24 to 48 hours. Keep them chilled in the fridge for the longest shelf life, and firmest texture. They will keep well in the fridge for up to 2 weeks.

Video

Notes

Nutrition information is for 1 of 20 pieces, without the optional dark chocolate drizzle. This information is automatically calculated, and is just an estimate, not a guarantee.
Update Note: This recipe has been updated in January to work better! The original recipe called for 1 scant cup of coconut butter, 3/4 cup maple syrup, 1 1/2 teaspoons of vanilla, 1/2 teaspoon almond extract, 1/4 teaspoon of salt, and 2 cups of shredded coconut. You can dehydrate these at 118ºF for up to 24 hours, or bake them at 300ºF for 22 to 25 minutes. Some commenters reported them melting together with this method, so that’s why the recipe has been updated above to be more foolproof.

Nutrition

Calories: 96kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 34mg | Potassium: 69mg | Fiber: 2g | Sugar: 6g | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.4mg
Course: Dessert
Cuisine: French
Keyword: vegan coconut macaroons

If you try these coconut macaroons, please leave a comment below letting me know what you think! And if you make any modifications, I’d love to hear about those, too.

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. What a great recipe. Original is excellent and we have had much fun modifying to our liking. Whether lemon zest/juice (sans almond extract) or original recipe with 1 heaping tbls of 100% organic cocoa. SooOooo GoooOoooD. At the moment we have a batch going with a heaping scoup of fresh garden pumpkin puree, cinnamon, ginger, and fresh grated nutmeg (sans Almond extract). I just short the maple syrup a bit and replace with pumpkin puree. Have also shorted maple syrup for creamed honey. Somebody STOP ME.

    1. Replying to myself with update of latest modification. First off we double this recipe every time. Today we made with 1/2 cup fresh chopped peppermint from garden and 2 tbls of cocoa. Worried that the cocoa and mint would not meld with the coconut, but they get along quite nicely.

  2. Followed instructions as is and they are delicious! Next time will use dehydrator and a tad less almond extract. I really live this recipe.