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BySharon Rhodes
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This Vegan Coconut Macaroons recipe is easy, delicious, and is made without condensed milk. This recipe is dairy-free, gluten-free, and naturally sweetened without refined sugar.
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This vegan macaroons recipe is a favorite dessert around our house. For healthier sweet treats we also love this Tahini Fudge and these Gluten Free Brownies. Check out all of our Dessert Recipes for inspiration.
IN THIS POST: Everything you need to make Coconut Macaroons Vegan
Ingredients
- shredded unsweetened coconut
- pure maple syrup
- pure vanilla extract
- sea salt
Instructions to make this recipe
Let’s make some vegan gluten free macaroons!
First, add shredded coconut to a food processor.
Next, process the coconut into a smooth butter. You will need to scrape the sides down every so often to keep things moving.
This is how you want it to look.
Meanwhile, in a large mixing bowl, stir the remaining shredded coconut together with maple syrup, vanilla, and sea salt.
Then add the processed coconut butter mixture to the bowl and blend it all together to incorporate everything
Scoop heaping tablespoons of the mixture onto a prepared baking sheet that is lined with parchment paper.
I use a small cookie scoop.
Finally, pop the baking tray into the preheated oven to bake.
Watch closely not to burn. You want golden bottoms that look like this.
Chewy deliciousness.
After they have baked they must rest on a cooling rack for at least 25 minutes to set. This is an important step as they will fall apart if you try to cheat on the cooling time.
They will not feel firm to the touch until after they cool.
FAQs, Tips, + Substitutions
- What is the difference between macaroons and macarons? Macarons are typically made with blanched almond flour and with vegan macaroons – coconut. Macarons have quite a bit more sugar and use egg whites also. Macaroons are also more of a beginner recipe and macarons require a bit more baking skills.
- Remember to allow these to rest after baking for the best results!
- Add a chocolate element by dipping these in vegan chocolate or drizzle with melted chocolate. You can make it easily in a microwave with dark chocolate chips and a teaspoon of coconut oil.
- Store these in an air-tight container at room temperature. I find they get a little too hard when stored in the fridge.
More vegan dessert recipes
- Double Chocolate Hazelnut Torte
- Chocolate Chip Freezer Fudge
- Thumbprint Cookies
- Chocolate Chip Chickpea Cookie Bars
- Instant Pot Apple Crumble – Vegan
**This recipe was originally posted on April 10, 2013, and updated on August 7, 2019, and again on October 12, 2022, with updated recipe notes, writing, and photos.**
If you’ve tried our vegan coconut macaroons without condensed milk, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Easy Vegan Coconut Macaroons – only FOUR ingredients!
Sharon Rhodes
This Vegan Coconut Macaroons recipe is made without condensed milk. This recipe is gluten-free and naturally sweetened with no refined sugar.
4.72 from 25 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Cool 25 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dessert, Snack
Cuisine American
Servings 15
Calories 202 kcal
Equipment
Ingredients
- 2 ⅔ cups shredded unsweetened coconut *to process
- 2 cups shredded unsweetened coconut
- 1 cup maple syrup
- 1 tbsp pure vanilla extract
- ½ tsp sea salt
Instructions
Preheat the oven to 300 and line 2 baking sheets with parchment paper. Set them aside.
Process 2 ⅔ cups shredded coconut in a food processor for around 5 minutes until it is smooth, scraping down the sides occasionally.
In the meantime, mix the other ingredients in a large bowl. Add in the processed coconut and mix it all together.
Scoop heaping tablespoons onto the parchment-lined cookie sheets.
Bake for 20-25 minutes. Cook time can vary with your oven so watch closely after 20 minutes so that the bottoms don't burn. They should be golden blonde. The top will not really change in color.
The tops will not feel set. This is normal. They will firm up once they have cooled.
Let cool for 25 minutes. This is important as they will fall apart without the cooling stage. Cool on the baking sheet or on a rack.
Store in a sealed container at room temperature for up to a week.
Video
Notes
- Remember to allow these to rest after baking for the best results!
- Add a chocolate element by dipping these in vegan chocolate or drizzle with melted chocolate. You can make it easily in a microwave with dark chocolate chips and a teaspoon of coconut oil.
- Store these in an air-tight container at room temperature. I find they get a little too hard when stored in the fridge.
Nutrition
Serving: 15Calories: 202kcalCarbohydrates: 17gProtein: 5gFat: 12gSaturated Fat: 9gCholesterol: 15mgSodium: 596mgPotassium: 130mgFiber: 2gSugar: 14gVitamin A: 135IUVitamin C: 0.2mgCalcium: 127mgIron: 0.5mg
Keyword coconut macaroons without condensed milk, vegan coconut macaroons
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