Description
These Vegan Coconut Macaroons are chewy, sweet, and perfectly golden—made with simple ingredients and no eggs or dairy. A delightful gluten-free treat for coconut lovers, these bite-sized cookies are great for holidays, gifting, or everyday snacking. Naturally sweetened and easy to make! Keywords: vegan coconut macaroons, eggless coconut cookies, gluten-free coconut macaroons, dairy-free macaroons, vegan holiday treats
Ingredients
Units
Scale
- 2 cups unsweetened shredded coconut
- 1/2 cup coconut cream (or full-fat canned coconut milk, thick part only)
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1/2 cup dairy-free dark chocolate (for dipping or drizzling)
Instructions
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine shredded coconut, coconut cream, maple syrup, vanilla, and salt. Mix until fully combined and sticky.
- Scoop out small mounds using a cookie scoop or spoon and shape into domes with your hands.
- Place on the prepared baking sheet.
- Bake for 20–25 minutes, until edges are golden brown.
- Let cool completely. If desired, dip bottoms in melted chocolate or drizzle over the tops. Chill to set.
Notes
- Use finely shredded unsweetened coconut for best texture.
- To make them firmer, refrigerate mixture for 15–30 minutes before baking.
- Store in an airtight container at room temperature for up to 4 days or in the fridge for up to a week.
Nutrition
- Calories: 130
- Sugar: 6g
- Sodium: 25mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
