Vegan Macaroons - Fluffy Coconut Cookies

These fluffy vegan coconut macaroons are sweet, chewy, and dipped in dark chocolate for the perfect little treat. Made with just a handful of plant-based ingredients, they come together in one food processor.

Prep Time 15

Cook Time 30

Additional Time 15

Total Time 1

Choose Serving Size 20 macaroons

Ingredients

For the macaroons:

200 g dry shredded coconut about 3 cups
250 g coconut cream about 1 cup
75 g coconut flour about 2/3 cup; can substitute almond or oat flour
110 g maple syrup about ½ cup
3 tsp vanilla paste or extract

For the chocolate:

85 g dark vegan chocolate chips about ½ cup
2 Tbsp water boiling
⅓ tsp salt

Instructions

Preheat the oven to 180°C (350°F).
Line a baking tray with parchment paper.
Add all the macaroon ingredients to a food processor and blend until fully combined.
Using a small measuring spoon, scoop the batter and place it onto the baking tray. Pack each mound together firmly so it doesn't fall apart.
Bake for 20-30 minutes, until golden and crisp.
Remove from the oven and let cool on a rack.
Return the cooled macaroons to the parchment paper.
To make the chocolate coating, melt the dark chocolate chips in a bain-marie, then stir in the boiling water and salt until smooth and drizzle over the macaroons.
Let the macaroons set in the fridge for about 15 minutes. Serve and enjoy!

Notes