Vegan Coconut Macaroons Chocolate (Printable Version)

Chewy coconut delights finished with a luscious dark chocolate drizzle, perfect for a simple indulgence.

# Needed Ingredients:

→ Dry Ingredients

01 - 2 1/2 cups unsweetened shredded coconut
02 - 1/2 cup almond flour
03 - Pinch of salt

→ Wet Ingredients

04 - 3/4 cup full-fat canned coconut milk, well stirred
05 - 1/2 cup maple syrup
06 - 1 teaspoon vanilla extract

→ Topping

07 - 3.5 ounces vegan dark chocolate, chopped

# Preparation Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine shredded coconut, almond flour, and salt. Mix thoroughly until evenly distributed.
03 - In a separate bowl, whisk together coconut milk, maple syrup, and vanilla extract until smooth and well incorporated.
04 - Pour wet ingredients into dry mixture and stir until fully combined and the mixture begins to hold together.
05 - Using a small cookie scoop or tablespoon, form heaping portions of the mixture and place onto the prepared baking sheet with slight spacing between each mound.
06 - Gently press each macaroon to ensure it holds its shape during baking.
07 - Bake for 18 to 20 minutes until the tops and edges are golden brown.
08 - Remove from oven and allow macaroons to cool completely on the baking sheet before handling.
09 - Melt vegan dark chocolate in a heatproof bowl over a pot of simmering water using a double boiler method, or microwave in 20-second intervals while stirring between each burst.
10 - Drizzle melted chocolate over cooled macaroons using a spoon or piping bag, distributing evenly across the tops.
11 - Allow chocolate to set completely at room temperature before serving.

# Expert Advice:

01 -
  • They're ridiculously easy to make with just a few pantry staples, so you can whip them up whenever a sweet craving hits.
  • That combination of chewy coconut and dark chocolate is pure comfort food energy, no guilt attached since they're naturally vegan.
02 -
  • The macaroons look done before they actually are sometimes, so trust the golden brown color on the edges rather than guessing, because underbaked ones will fall apart when you touch them.
  • Stirring that coconut milk really well before measuring makes all the difference between a dry mixture and a perfectly chewy one.
03 -
  • If your macaroons seem too loose before baking, refrigerate the mixture for 15 minutes to firm it up slightly, which makes shaping easier.
  • Dark chocolate quality matters here since it's the finishing touch, so buy something you genuinely enjoy eating straight from the bar.
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