These vegan coconut macaroons are incredibly easy to make with only two ingredients needed! They're so chewy and delicious, you'll never guess they’re vegan and gluten-free!
Are you ready to make the easiest cookies of your life? I should warn you, you'll probably end up making these all the time. Don't come after me if your pants start to feel a little tighter!
How to make vegan coconut macaroons
In a bowl, combine dessicated coconut and a can of Nature's Charm sweetened condensed coconut milk. Mix to combine. Put balls of dough onto a baking sheet and bake for 14-18 minutes at 350°F/180°C.
That's it! How easy was that?!
When it's this easy you really don't have any excuses not to make these 2 ingredient cookies!
If you want, you could make them 3 ingredient cookies by adding vanilla extract, and it'll be extra delicious!
You could also take it up another notch by drizzling chocolate on top or dipping the bottoms of the cookies into some melted chocolate.
A little chocolate never hurt anyone, right? That said, these are plenty delicious on their own!
You can adjust the amount of coconut depending on how you soft and chewy you like your coconut macaroons. I enjoy a good soft and chewy macaroon so I use 7oz/200g of desiccated coconut for every can of sweetened condensed coconut milk.
If you want your vegan coconut macaroons denser, just increase the amount of desiccated coconut. I personally think 10oz/300g is the limit. Add any more and it becomes a little too dense and dry.
What's stopping you? Grab a can of delicious vegan condensed milk and make the best vegan coconut macaroons!
Want more vegan dessert recipes? Try my banana pudding and salted caramel chocolate cupcakes!
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Vegan Coconut Macaroons
Ingredients
- 7oz / 200g desiccated coconut (can be increased up to 10oz/300g for denser macaroons)
- 1 can 11.25oz/320g Nature's Charm sweetened condensed coconut milk
- 1 teaspoon vanilla extract (optional)
- melted chocolate (optional)
Instructions
- Preheat the oven to 350°F/180°C. Line a baking sheet with parchment paper.
- In a bowl, combine the desiccated coconut and condensed milk. Add vanilla extract if using. Using a cookie scoop for minimal mess, dish out the dough onto the parchment paper. Each ball of dough should be about a heaped tablespoon amount.
- Bake in the preheated oven until golden, about 14-18 minutes. Take out of the oven and let it cool completely before moving them onto a wire rack. Drizzle with melted chocolate if using.
SAVE TO PINTEREST FOR LATER!
Disclosure – Thank you to Nature’s Charm for sponsoring this post! I love both their products and brand values, and I’m so excited to be working with them in 2020!
Links included in this post might be affiliate links. If you purchase a product using these links I may receive a small commission. There is no additional charge to you 🙂
Rochelle says
These look so good. Thanks for sharing! I am always looking for vegan recipes 🙂
Ai says
Thank you! I have several vegan recipes on my website. Hope you find something you like 😉
Gem says
I tried making these with vegan condensed milk available to me in the UK (its oat based and not coconut based) and 200g of coconut and during cooking they collapsed and became more of a large bar than individual macaroons. Do you think adding more coconut will help? They tasted good but just didn’t hold their shape.
Ai says
Hi Gem! Thank you so much for leaving me a comment! Hmm... not sure why it collapsed, but adding more coconut should definitely help! Did you use desiccated coconut? I can see it collapsing if you had used shredded instead of desiccated... but if you did use desiccated coconut, then maybe your oven runs slightly cooler? (all ovens run slightly differently and none of them are perfect). Let me know if you try it again with 300g of desiccated coconut! Would love to know how it turned out!! Have a lovely day 🙂
Skye Lucking says
All of the coconut condensed milk oozed out of the cookies and they are big piles of goo. 🙁 I think you would need some kind of binding agent.
Ai says
Hi Skye. I'm so sorry the recipe didn't work for you - how frustrating!! I'd love to see what went wrong. How many grams of desiccated coconut did you use? In the post, I explain that you can go up to 300g of desiccated coconut without the macaroons being too dry.