Vegan Coconut Macaroons

Delightful vegan coconut macaroons infused with tropical coconut flavor and a rich texture, perfect for any occasion.

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Prep Time 15

Cook Time 24

Total Time 39

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: Gluten-Free, Vegan

Calories: 110

For the macaroons

95 ml 1/3 cup + 1 tbsp maple syrup A rich and delightful liquid sweetener.
120 ml ½ cup full-fat coconut milk (at room temperature) Provides a luxurious texture and enhances the coconut flavor.
1/8 tsp fine salt Balances sweetness and enhances flavors.
120 g 1½ cups desiccated coconut Brings wonderful chewiness and aromatic coconut profile.
35 g ¼ cup rice or almond flour Gluten-free alternative that helps bind the mixture.
100 g 3½ oz vegan dark chocolate (optional) For coating, adds richness.

Preparation

Heat the maple syrup in a small pot over low heat until it simmers gently.
Whisk in the full-fat coconut milk, stirring until it simmers for an additional 2-3 minutes.
Remove from heat and mix in fine salt and desiccated coconut until homogeneous. Let cool slightly before adding rice or almond flour.
Using a tablespoon or ice cream scoop, shape the mixture into compact mounds, ensuring they are well-compressed.

Baking

Preheat the oven to 160° C / 320° F and arrange macaroons on a parchment-lined baking sheet.
Bake for 20-24 minutes until lightly toasted and golden. Remove from oven and compress slightly while warm, then let cool completely.

Chocolate Coating

Melt the vegan dark chocolate in a bowl over a water bath until smooth.
Dip the bottom of each macaroon in melted chocolate and place upside down on a plate to set. Refrigerate briefly for quicker results.

Storage

For added flavor, consider a splash of vanilla extract. Adjust coconut milk for softer texture, and try different chocolate types for variety.