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Vegan Coconut Macaroons

Delightfully chewy Vegan Coconut Macaroons, with crispy edges and a tropical coconut flavor, are easy to make and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cup 2 packed cups (180 grams) finely shredded/desiccated coconut Choose finely shredded coconut that provides a sweet, chewy texture without any large chunks.
  • ½ cup ½ cup (100 grams) sugar Regular white sugar, cane sugar, coconut sugar, or brown sugar can be used.
  • 5 tablespoons 5 tablespoons (37.5 grams) cornstarch Acts as a binder for the macaroons.
  • ¼ teaspoon ¼ teaspoon fine salt To enhance the sweetness of the coconut.
  • ½ cup ½ cup & 2 tablespoons (150 ml) canned coconut milk Use full-fat coconut milk for best results.

Method
 

Preparation
  1. Preheat your oven to 325°F (162 °C) and line a baking tray with a silicone baking mat or parchment paper.
  2. In a medium-sized mixing bowl, combine the finely shredded coconut, sugar, cornstarch, and fine salt. Stir until fluffy and light.
  3. Open the can of coconut milk and stir it well to combine the fatty layer at the top with the liquid below.
  4. Gradually add the coconut milk to the dry ingredients while stirring continuously until the mixture can hold together.
  5. Using an ice cream or cookie scoop, scoop out the mixture, press it tightly, and dollop onto the lined baking tray.
Baking
  1. Bake for about 25 minutes or until golden brown, then allow to cool on the tray.
Optional Chocolate Dip
  1. Melt some vegan chocolate and dip the bottoms of each macaroon for added indulgence.

Notes

Use fresh coconut for best flavor and texture. Consider adding vanilla or almond extract for different flavors. Store in an airtight container at room temperature.