Yummy Vegan Coconut Macaroons

I originally had it in my head that I was going to make macarons – you know, those colourful little meringue discs – but I figured it would take way longer than I was willing to wait. Wanting to try something new that wasn’t going to take all day, I turned to the similar-in-spelling coconut macaroon.

The coconut macaroon brings around nostalgic memories of walking around Christmas Markets. They’re flakey, chewy and chocolatey all in one – absolute perfection.

I hope to attempt macarons very soon, but for now I’m more than happy with these little coconutty delights.

These would be a really nice surprise for a friend or family member who’s partial to the gorgeous flavour of coconut. So follow the simple recipe below and brighten someone’s day!

Yummy Vegan Coconut Macaroons

Coconut, chocolate, almond and vanilla – what’s not to like?
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert, Snack
Keyword: almond, chocolate, coconut, delicious, macaroon, snack, tasty, treat, vanilla, vegan, yummy

Ingredients

  • 250 g desiccated coconut
  • 275 ml full-fat coconut milk
  • 110 ml maple syrup
  • 30 g flaked almonds
  • 70 g ground almonds
  • 2 tsp vanilla
  • 200 g dark chocolate

Instructions

  • Preheat oven to 175°C and line a baking tray with parchment paper. Place everything except the dark chocolate in a medium sized mixing bowl and fold together with a fork or spatula. 
  • Use an ice cream scoop to tightly pack little balls of the mixture onto the lined baking tray about an inch apart, pressing down slightly as you do so. This can be a little fiddly and you might need to give the balls a bit of a wiggle to come off. It’s very important the mixture is tightly packed as if not your macaroons might fall apart after baking. 
  • Bake macaroons in the oven for 22-25 minutes until nicely golden at the top. Allow to cool completely before touching. You might even want to place them in the fridge for 10 minutes after cooling to room temperature on the baking tray.
  • Once completely cool (and set), break the chocolate into smaller pieces and melt in a glass bowl placed over a pan of simmering water. It’s important not to let the bowl touch the water at this point. 
  • When the chocolate has melted and is nice and runny, gently dip the bottoms of the macaroons in. If you find your macaroons are too fragile for this, you can turn the macaroons around in your hand, spooning the melted chocolate over the bottom as you go along. 
  • Once all the macaroons are dipped in chocolate, use the a spoon to flick the remaining chocolate over the tops. Place in the fridge for about 10 minutes to help the chocolate set. 

2 Comments Add yours

  1. Diets.Guru says:

    I have been looking for a vegan macaroon recipe so I can try the mixture before it is baked to make sure it tastes good and I think I have found it! These look amazing; I love chocolate and coconut together pinned!

    1. Jane Toner says:

      Thank you! I eat the mixture as I go along its so delicious 😍 you could even use less coconut milk and have these as bliss balls!

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