Vegan Coconut Macaroons Dark Chocolate (Printable)

Chewy coconut treats with maple sweetness and dark chocolate drizzle. Naturally vegan and gluten-free.

# What you'll need:

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

→ Topping

07 - 3.5 ounces vegan dark chocolate, chopped

# Method:

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

# Expert Advice:

01 -
  • They're ridiculously easy to make, even if you've never baked vegan before, and somehow taste like you spent hours on them.
  • That crispy-on-the-outside, chewy-on-the-inside texture is genuinely addictive, and nobody will guess they're totally dairy-free.
  • The dark chocolate drizzle transforms them from simple treats into something you'd actually serve at a dinner party.
02 -
  • Don't skip cooling the macaroons completely before adding chocolate, or the heat will make it run everywhere instead of setting in those pretty drizzles.
  • Full fat coconut milk matters more than you'd think, because the lean stuff won't give your macaroons that chewy, indulgent texture that makes people close their eyes when they bite in.
03 -
  • Room temperature coconut milk blends more smoothly into the dry mixture than cold milk, and you get fewer lumps that way, plus it mixes faster which is always nice.
  • If your chocolate drizzle sets too quickly and you're frustrated, just pop it in a warm spot or reheat it briefly because patience is good but convenience is also allowed.
Return