If you want to make a quick vegan dessert, then you should make a 3 ingredient vegan coconut macaroons recipe.
This vegan coconut macarons recipe is basically made in two ways, with condensed coconut milk or without condensed milk, and I will give you both.
Plus, I will also share some mixing ideas, coating suggestions (including chocolate), texture tips, and many other things, so that you can make this guilt-free vegan dessert at home.
Why You’ll Love These Vegan Coconut Macaroons
There are a couple of reasons why you will love this 3 ingredient vegan coconut macarons recipe:
- Firstly, you won’t have to spend hours standing in the kitchen
- You will need just 3 ingredients (so it’s a super simple vegan dessert recipe)
- It is naturally dairy-free, egg-free, and gluten-free
- It is Chewy from inside, toasty from outside
- You can customize it as you want, like with chocolate drizzle, nuts, or spices
- It can be made with or without condensed coconut milk, depending on what you have at home
These 3 ingredient coconut macaroons aren’t just “okay for a vegan treat” — they’re actually delicious, like you’ll want to eat 4 in one sitting (and still feel good about it).
What You Need for 3 Ingredient Vegan Coconut Macaroons (with Condensed Coconut Milk)
If you are making 3 ingredient vegan coconut macaroons with condensed milk, here are the ingredients you will need:
1. Unsweetened Shredded Coconut (2 ½ cups)
This is gonna be the base, and it will give the body chewiness and a naturally sweet, coconutty flavor.
You shouldn’t use sweetened shredded coconut unless you reduce your condensed milk amount — otherwise, your macaroons will be too sugary.
You can go with finely shredded or medium — just avoid the large flakes. I recommend you use Bob’s Red Mill or Let’s Do Organic brands; they both are good.
2. Sweetened Condensed Coconut Milk (¾ cup)
This will replace eggs and will help you bind everything together. It will also give a soft center and a light caramelized flavor.
You can buy store-bought vegan condensed coconut milk like Nature’s Charm or Let’s Do Organic, or even make your own (I’ll share how in a minute).
It will also give that creamy, sweet depth that will make it taste like a dessert, not just toasted coconut.
3. Vanilla Extract (1 tsp)
This will add warmth and subtle sweetness. Though it’s optional, I don’t skip it.
It will round out all the flavors and make it taste like an actual cookie, not just coconut + sugar. You can use regular or alcohol-free.
Also read: Best Bakery Style Oatmeal Chocolate Chip Muffins Recipe
How to Make Vegan Coconut Macaroons with Condensed Coconut Milk
Here is how I make these 3-ingredient vegan coconut macaroons in 15 to 20 minutes. You have to follow everything exactly like me. I’m sharing a step-by-step process:
Step 1: Preheat the Oven
Firstly, you wanna preheat your oven to 325°F (160°C). And then line a baking tray with parchment paper, or you can also use a silicone mat.
Your vegan macaroons may stick if you don’t use this method.
Step 2: Mix the Ingredients
You wanna take a large bowl:
- Add your shredded coconut
- Pour in the condensed coconut milk
- Add vanilla extract
Now take a spatula (or clean hands) to combine everything until you get a thick, sticky mixture.
You want every strand of coconut to be a little coated.
If the mix is too wet and sticky, you should add 1 or 2 tbsp more coconut. If it feels dry or crumbly, you can add a spoonful of condensed milk.
Step 3: Scoop and Shape
Now, take a cookie scoop or spoon to form a small mound.
Then, press your macaroons together with your fingers to hold shape.
Don’t flatten macaroons — they should look like mini domes or little haystacks.
Place each one on the baking sheet, and make sure there is about 1 inch apart.
Step 4: Bake
Finally, you can bake your macaroons in the preheated oven for 20 to 25 minutes, or until their top become a little golden and the edges are toasty.
Also, don’t overbake — they should still be chewy inside.
Once your 3 ingredient vegan coconut macaroons with condensed milk are ready, let them cool completely before removing (they will firm up more as they cool).
Also read: Easy Chocolate Covered Popcorn with Cocoa Powder Recipe
Now, the Second Option: 3 ingredient vegan coconut macaroons no condensed milk
Now, let’s say you don’t have condensed coconut milk at home, or you just want to make a 3-ingredient vegan coconut macaroon without condensed milk.
Or maybe you want something lighter, healthier, and with less sugar.
Well, you can still make chewy and delicious macaroons using just 3 ingredients. Here’s how.
What You Need (Without Condensed Milk)
Ingredients you will need to make 3 ingredient vegan coconut macarons without condensed milk.
1. Unsweetened Shredded Coconut (2 ½ cups)
Same base I mentioned above. Chewy and naturally sweet.
2. Maple Syrup (½ cup)
This will act as a sweetener and also a light binder.
Although this syrup won’t give exactly the same richness as condensed coconut milk.
But it still creates a moist and sweet coconut flavor. You can also use agave or date syrup if you prefer them.
3. Coconut Cream (½ cup)
This is the thick part from a chilled can of full-fat coconut milk. You need the creamy top part, not the water.
If it’s too runny, you can chill the can overnight and scoop the thick part only. This will give fat, body, and a luscious texture.
How to Make Without Condensed Milk Version
Step 1: Mix Coconut, Cream & Syrup
You will need a bowl, and then you will:
- Add shredded coconut
- Maple syrup
- Coconut cream.
Then, until everything is fully combined, this mixture should be thick, sticky, and able to hold shape when pressed.
If it’s too loose, you can add a bit more shredded coconut.
Step 2: Scoop and Bake
Shape similarly as I mentioned before— small mounds or domes, press slowly to hold shape.
Bake at 325°F (160°C) for about 20 to 22 minutes.
Let them cool completely. Once Done.
Homemade Condensed Coconut Milk (Optional)
If you wanna make condensed coconut milk at home (in case you can’t find a nearby store), here is how you can make it:
Ingredients:
- You will need 1 can of full-fat coconut milk (13.5 oz)
- ⅓ cup maple syrup, or you can use coconut sugar
- Pinch of sea salt
Method:
You will need to add these 3 ingredients to a saucepan.
Then, stir and simmer on low heat for 35 to 40 minutes (also stir it occasionally).
Once this milk reduces by half and becomes thick, you can pour it into a jar and let it cool.
You will now have vegan condensed coconut milk ready at home.
You can store it in the fridge for up to 7 days, and use it to make 3 ingredient vegan coconut macaroons recipe again.
Optional Add-Ins (If You Want to Upgrade It)
Even though this 3 ingredient vegan coconut macaroon recipe works fine without adding anything extra, if you want, here are some extras you can add for a fancy batch.
Melted Chocolate
You can dip the bottom of the cooled macaroons in melted dark chocolate (vegan) and let them set. Or drizzle some on top.
I recommend you use Enjoy Life Dark Chocolate Chips or Hu Chocolate Gems (both are dairy-free).
Almonds or Nuts
You can add chopped almonds, hazelnuts, or even my favorite pistachios to the mixture. Just 2 to 3 tbsp will add crunch and contrast.
Orange Zest or Lemon Zest
You can grate a little orange or lemon zest into the mixture if you want a fresh citrus flavor, it will pair really well with coconut.
Cinnamon or Cardamom
If you want a warm and cozy flavor, you can add a pinch of cinnamon or cardamom to the coconut mixture before baking.
Also read: Chocolate Covered Dates with Almond Butter Recipe
Texture Tips: How to Get That Chewy Center and Toasty Top
You shouldn’t bake too long — coconut will dry out fast. So, you wanna stop when your three ingredients vegan macaroons just start to get golden on top.
- You should let them cool fully before touching or serving
- Use the right size scoop — 1 to 1.5 tbsp mounds, they work best for that chewy middle.
If you are using maple syrup, you should avoid flattening — keep macaroons as domes so the center can stay soft.
How to Store Your Vegan Coconut Macaroons
You should store these three ingredient vegan coconut macaroons in an airtight container, and that too at room temperature. They will be okay for the next 4 days.
If you want to keep them longer:
- Refrigerate: up to 7–8 days
- Freeze: up to 2 months (just keep at room temperature for 30 to 40 mins)
If you dipped homemade macaroons in chocolate, make sure to place parchment between layers so they don’t stick.
When to Serve or Gift These Macaroons
These little cookies are perfect for:
- Holiday baking trays
- Gifting in jars or boxes (with a ribbon, they will look boutique-style)
- Dessert snack with coffee or tea
- Midweek healthy treat
- School snack (they’re nut-free and dairy-free if needed)
- Post-dinner indulgence without the guilt
Besides these options, you can also serve your 3 Ingredient vegan coconut macaroons with a scoop of coconut ice cream or you can drizzle some warm chocolate sauce.
By doing so, they will become a full-blown dessert.
Conclusion
This was my healthy, easy, and customizable 3 ingredient vegan coconut macaroons recipe, You can make them with or without condensed coconut milk.
You can use the thick, rich, sweet coconut condensed milk or coconut cream and maple syrup; both versions will come out chewy, toasty, and super satisfying.
Plus, with the options I shared, like dipping in chocolate, adding nuts, citrus, or spices, you can easily turn a simple treat into something luxurious.
So now you don’t need to buy store-made macaroons filled with preservatives — just grab 3 ingredients from your kitchen, mix, bake, and enjoy.
Frequently Asked Questions (FAQs)
Here are a few questions and their answers about this three ingredient vegan coconut macaroons recipe:
Can I make these coconut macaroons sugar-free?
Yes, you can! If you want to reduce sugar, you should go with unsweetened shredded coconut and use stevia-sweetened condensed coconut milk or sugar-free maple alternatives like monk fruit syrup.
Just make sure the binding still holds, especially if you’re skipping condensed milk.
Why did my macaroons fall apart after baking?
It happens if your mixture was too dry or you did not pack it tightly enough before baking.
You can add a bit more condensed coconut milk (or coconut cream if using that version) and firmly shape the cookies before baking.
Cooling fully will also help them firm up.
Can I use desiccated coconut instead of shredded coconut?
Yes, but you wanna remember that, the texture will be a little different — more dense and less chewy.
If you’re using desiccated coconut, you can add 1 or 2 extra tablespoons of liquid (condensed milk or coconut cream) so they don’t turn crumbly or dry.
3 Ingredient Vegan Coconut Macaroons Recipe
Ingredients
With Condensed Coconut Milk
- 2 ½ cups unsweetened shredded coconut
- ¾ cup sweetened condensed coconut milk
- 1 tsp vanilla extract optional but recommended
Without Condensed Coconut Milk
- 2 ½ cups unsweetened shredded coconut
- ½ cup maple syrup
- ½ cup coconut cream scoop thick part from chilled can
Instructions
Vegan Coconut Macaroons With Condensed Coconut Milk
- Preheat oven to 325°F (160°C). Line a baking tray with parchment paper or silicone mat.
- Mix ingredients in a bowl: shredded coconut, condensed coconut milk, and vanilla extract. Stir to form a thick, sticky mixture. Adjust texture with extra coconut or milk as needed.
- Scoop and shape into small domes using a spoon or cookie scoop. Press gently to hold shape.
- Bake for 20–25 minutes or until tops turn golden and edges are toasty. Let cool completely before removing.
Vegan Coconut Macaroons Without Condensed Coconut Milk
- In a bowl, combine shredded coconut, maple syrup, and coconut cream. Stir until sticky and thick enough to scoop.
- Shape into small domes. Bake at 325°F (160°C) for 20–22 minutes. Cool fully to set.
Notes
I’m a self-taught home cook who turns everyday ingredients into comforting, café-style recipes. I test everything in my own kitchen (sometimes more than once), tweak flavors how I like them, and share only what I actually enjoy.
Most of my recipes are chocolate-based or have a creative twist, and I keep them preservative-free, beginner-friendly, and fun to make.
If you love cozy drinks, healthier desserts, or bold flavor combos — you’re in the right place. [Read full story]
