3 Ingredient Vegan Coconut Macaroons Recipe
Make this easy 3 ingredient vegan coconut macaroons recipe — with or without condensed coconut milk. It’s chewy inside, toasty outside, and naturally dairy-free, egg-free, and gluten-free.
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
To make your macaroons taste bakery-style, chill your shaped mixture for 15 minutes before baking — it’ll help them hold their shape better and bake more evenly for that perfect chewy inside and golden top!