These Vegan Macaroons are soft, chewy, fragrant and nutty. They're easy to make, requiring just 5 simple ingredients, one bowl (food processor) and no aquafaba! They're made with coconut and can easily be customised by flavouring them with almond or dipping in dark chocolate. They're gluten-free, refined sugar free and grain-free.
What is the difference between macaroons and macarons?
Macaroons, which are a bit like coconut cookies, are usually made from coconut, egg whites and sweetened condensed milk. They're dense, moist and sweet and are often dipped in chocolate.
Macarons are a French meringue-like confection made using egg whites, icing sugar and ground almonds. They're soft and chewy and have a melt-in-the-mouth texture. Food colourings and flavourings are often added, and they're sandwiched together with a buttercream or ganache.
Do macaroons have dairy?
Although they traditionally are made using sweetened condensed milk, dairy-free coconut macaroons are easy to make - the condensed milk can be replaced by another similarly sticky liquid sweetener, such as agave syrup or brown rice syrup.
How do you make macaroons without eggs?
Egg whites in traditional macaroons are used as a binder and a raising agent. However, eggless coconut macaroons are easy to make. You can add baking powder as the raising agent, and blending up the coconut in a food processor causes it to become sticky and easy to stick together.
Are macaroons healthy?
Traditional macaroons have a high sugar and fat content. However, these vegan coconut macaroons are relatively healthy as they contain less sugar. The coconut is a good source of dietary fibre too!
What type of coconut should you use for macaroons?
These macaroons need to be made using desiccated coconut. I wouldn't recommend using coconut flakes.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Place the desiccated coconut, coconut oil, agave syrup and vanilla in a food processor.
- Whizz for around 30 seconds to a minute, until the coconut becomes more fine and sticks together when you take a small amount in your hands.
- Add the baking powder and pulse briefly to combine.
- Place in the fridge for 10 minutes (or longer) to allow the mixture to firm up slightly - this will make it easier to form into macaroons.
- Use a cookie scoop to scoop the mixture (make sure the mixture is closely packed together inside the cookie scoop) onto a rectangular baking tray lined with baking paper (you should be able to make 18 macaroons).
- Bake in the oven for 6-7 minutes until golden brown - be careful to make sure they don’t burn.
How to make chocolate-dipped macaroons
- Once the macaroons have cooled, dip the bottoms in melted chocolate and drizzle over melted chocolate if desired.
- Make sure the chocolate has hardened completely before putting away to store.
Troubleshooting tips for macaroons falling apart
- Make sure you have blended the mixture for long enough in your food processor to ensure that it has become sticky enough to form into shapes.
- If you're still having trouble moulding the mixture, keep the mixture in the fridge (or the freezer) for slightly longer, as the oils from the coconut solidify in colder temperatures, which means the mixture will firm up and be easier to mould into shapes. Keep a close eye on the mixture if it's in the freezer so it doesn't freeze completely!
How do you store macaroons?
- These vegan macaroons keep in an airtight container at room temperature for up to a few days.
- If it is quite hot where you live, I'd recommend keeping them in the fridge as they might melt/get too soft.
Substitutions you can make
- You can replace the agave syrup with brown rice syrup - I wouldn't recommend maple syrup as it's too liquidy.
- You can omit the vanilla extract.
Flavour alternatives
- Cocoa powder.
- Matcha powder.
- Beetroot powder - for a pink colour.
- You can replace the vanilla extract with almond extract.
- You can replace the vanilla extract with lemon extract.
More vegan coconut desserts
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make this recipe
Vegan Macaroons (Gluten-Free)
Ingredients
- 150 g (1 ½ cup) desiccated coconut
- 1 teaspoon coconut oil
- 6 tablespoons agave syrup (or sub brown rice syrup*)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder (ensure gluten-free if necessary)
To decorate (optional):
- Dark chocolate , melted (ensure vegan/gluten-free if necessary)
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the desiccated coconut, coconut oil, agave syrup and vanilla in a food processor.
- Whizz for around 30 seconds to a minute, until coconut becomes more fine and sticks together when you take a small amount in your hands.
- Add the baking powder and pulse briefly to combine.
- Place in the fridge for 10 minutes (or longer) to allow the mixture to firm up slightly - this will make it easier to form into macaroons.
- Use a cookie scoop to scoop the mixture (make sure the mixture is closely packed together inside the cookie scoop) onto a baking tray lined with baking paper (you should be able to make 18 macaroons).
- Bake in the oven for 6-7 minutes until golden brown - be careful to make sure they don’t burn.
- Dip the bottoms in melted chocolate and drizzle over melted chocolate if desired - make sure the chocolate has hardened completely before putting away to store.
- Keeps in an airtight container for a few days.
Video
Notes
- Make sure you have blended the mixture for long enough in your food processor to ensure that it has become sticky enough to form into shapes.
- If you're still having trouble moulding the mixture, keep the mixture in the fridge (or the freezer) for slightly longer, as the oils from the coconut solidify in colder temperatures, which means the mixture will firm up and be easier to mould into shapes. Keep a close eye on the mixture if it's in the freezer so it doesn't freeze completely!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
Jay
Hi,
Can I use coconut flour instead of desiccated coconut?
I can't find it anywhere.
Rhian Williams
Yes it should be ok, but you'll have to use much less! I can't advise on quantities as I haven't tested the recipe that way, but would love to hear how you get on if you do try it!
Alexandra
I am set on making these for the holidays as giant sized macaroons were always a favorite before I could no longer tolerate white sugar. I only can find (unsweetened) organic finely shredded coconut and organic larger flaked coconut here rather than specifically desiccated- will either/both work? Also, I love almond extract. Would you suggest using both vanilla extract with perhaps 1/4 or 1/2 tsp almond extract as well? I’m trying to remember real deal ones that were laden with sweetened condensed milk (and even sweetened condensed coconut milk is so loaded with sugar it’s intolerable) so am thinking that the sweetened condensed milk ingredient would have imparted a lot of warm vanilla notes in addition to the use of almond extract. I cannot wait to make these!
Rhian Williams
Thank you so much! I'd recommend using the finely shredded coconut, it should work fine! And yes using both vanilla and almond extract (to taste) should be fine! You can always start by adding just a tiny amount of vanilla/almond extract and then tasting the batter to check whether you need to add more and keep adding more to taste. Hope this helps and hope you'll like them!
Valerie
Making these as my Christmas cookies this year! Do you think that using brown rice syrup will stain the color? Is it best to use a light agave? Also, I am planning to make these out of organic, finely shredded, unsweetened coconut because I cannot find desiccated either- hope that’s ok! How large can I make these without them falling apart? Thank you in advance!
Rhian Williams
Thank you so much! I don't think using brown rice syrup will change the colour too much! And yes you can use the shredded coconut, that would be fine! These are prone to falling apart because they don't contain eggs, so I'd recommend making them as small as possible. I hope that helps!
Marie
Although not a true vegan, I appreciate the small amount of unrefined sweetener and gf aspect of this beautiful cookie. Could I possibly add an egg or flax egg for binding to shape larger cookies? Merry Christmas!
Rhian Williams
Thank you so much! Yes you can add an egg to help bind the mixture and make larger cookies! Merry Christmas to you too!