Vegan Coconut Macaroons Recipe (2024)

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Crisp and golden on the outside yet soft and flakey on the inside, these mocha coconut macaroons come together with simple ingredients in no time. Naturally gluten free and vegan, they’re dipped in chocolate and loaded with sweet coconut flavor for a tasty dessert perfect for every occasion.

Vegan Coconut Macaroons Recipe (1)

Gluten Free Coconut Macaroons

If you’ve never had a coconut macaroon, you’re seriously missing out! In fact, they might be my all-time favorite cookie. Bold statement, I know. However, while I love all the classics like chocolate chip and sugar cookies, there’s just something truly irresistible about the light and chewy texture and sweet taste of macaroons. I can’t get enough!

Plus, they’re unbelievably easy to make. All you have to do is combine the ingredients, roll the batter into balls, and bake. No chilling dough or working with tricky batters required. Desserts don’t get better than this. Trust me when I say you’ll want to whip up a big batch to serve at holiday parties, give away as gifts, and snack on yourself!

What’s the Difference Between a Macaroon and Macaron?

Often confused, macaroons and macarons are not the same things. However, they do have quite a few similarities. For instance, both desserts contain whipped egg whites as a crucial ingredient. They’re also both made without the use of flour and are naturally gluten free and kosher.

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Macaroons: Pronounced mac-uh-roon, coconut macaroons originated in Italy and come from the Italian word, “maccherone,” meaning paste. Traditionally, macaroons were made with almond flavor and were adapted as a Passover treat. As the dessert gained popularity and began to spread throughout the world, the coconut flavor was adopted and remains the most common flavor found today. When compared to macarons, coconut macaroons are larger, densier, and chewier. Plus, they’re so much easier to make!

Macarons: Pronounced mac-ah-ron, these cookies are believed to have been brought from Italy to France by Catherine di Medici when she married Henri II in the 1500s. It is thought that the original macaron was something similar to an Italian pignoli. Known for their vibrant colors that indicate their flavor, macarons consist of two meringue-based cookies used to sandwich a sweet filling of jam or fruit curd, chocolate ganache, or buttercream. As a result, their texture is much lighter than macaroons, and they have a chewy consistency similar to cake.

Simple Ingredients You’ll Need

Traditionally, coconut macaroons are made with whipped egg whites. However, to keep our version vegan, we swapped them out with aquafaba instead, and you would never know the difference!

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  • Aquafaba with Sugar – To keep this recipe sweet and satisfying while also providing structure, we took our standard whipped aquafaba and mixed in white sugar for good measure.
  • Instant Espresso or Coffee – Technically optional, we love the robust flavor just a pinch of instant espresso or coffee adds to this recipe.
  • Oat Flour – Used to form the base of the batter. You can find it in the baking section of your local grocery store or easily make your own.
  • Salt – Helps enhance the rest of the ingredients for bold flavor.
  • Unsweetened Finely Shredded Coconut – Used to provide extra texture and irresistible coconut flavor. Make sure they’re finely shredded! Otherwise, they won’t stick.
  • Pure Almond Extract – Used in a similar way to vanilla extract, almond extract helps bring out the natural flavors of the rest of the ingredients and adds a subtle sweetness we love.
  • Dark Chocolate – Used to dip, dunk, and drizzle, we prefer to use dairy free dark chocolate, but any chocolate you like best would do!

How to Make This Vegan Coconut Macaroons Recipe

Coconut macaroons might be the easiest cookies we’ve ever made! Just follow the instructions below, and they’re ready in minutes.

  1. Make the whipped aquafaba. Place the aquafaba (chickpea brine) in a stand mixer, and using a wire whisk attachment, beat the liquid until it is foamy. Add the cream of tartar, and beat on high until soft peaks begin to form. Place the mixer on medium speed, and slowly add the sugar 1 tablespoon at a time until it is well incorporated into the mixture.
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Tip: Save the leftover aquafaba to make vegan meringues!

  1. Combine the dry ingredients. In a second large mixing bowl, whisk together the espresso powder, oat flour, and salt. Add in the coconut and almond extract.
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Vegan Coconut Macaroons Recipe (7)
  1. Form the batter. Gently fold the whipped aquafaba into the bowl of dry ingredients. Using an ice cream scoop or cookie scoop shape the mixture into evenly-sized balls, and place them on a parchment-lined baking sheet.
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Vegan Coconut Macaroons Recipe (9)
  1. Bake. Place the baking sheet in the oven, and let the cookies bake until they are just lightly browned. Let them cool, and in the meantime, melt your chocolate in a microwave-safe bowl. Then, dip, dunk, or drizzle your cookies with the melted chocolate, place them on a wire rack to set, and enjoy!
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Baking Tips & Tricks

Fold Gently. Be sure to use a gentle hand when combining your ingredients. Whisking too vigorously will cause the aquafaba to deflate.

Toast the Coconut. For an even bolder coconut flavor, try toasting your flakes in the oven before mixing them into the batter.

Don’t Overbake. You’ll want to pull your coconut macaroons out of the oven as soon as they begin to turn golden brown. Otherwise, they’re likely to dry out and become a bit crumbly. We want the middle soft and the outside a little golden.

Use a Cookie Scoop. We always recommend using a cookie scoop to portion out even sized cookies which allows for even baking.

Don’t Forget the Parchment Paper! Be sure to line your baking sheet with either parchment paper or a silicone liner to prevent the bottom of the macaroons from browning too quickly which may cause them to burn.

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How to Store

Although they disappear almost immediately, coconut macaroons can be transferred to an airtight container and kept at room temperature for up to 7 days.

Or, wrap each cookie in parchment paper, place them in a freezer-safe container or sealable bag, and store them in the freezer for up to 3 months.

Coconut Macaroons Frequently Asked Questions

Are coconut macaroons good for you?

While we don’t believe there is such a thing as good or bad foods, when it comes to dessert, these coconut macaroons are fairly nutritious! Thanks to the use of simple, vegan ingredients, they’re naturally high in fiber and have a good amount of healthy fats.

What if I don’t have a stand mixer for whipping?

No worries! You can combine the ingredients by hand using an electric mixer. However, be aware that it will take more time and a bit of elbow grease to achieve the same results.

Can I omit the almond extract?

If you can’t find almond extract or can’t consume it, you can easily replace it with vanilla extract or even coconut extract instead.

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More Gluten Free Vegan Desserts You’ll Love

Whether you’re preparing for a bake sale, prepping a holiday feast, or just want something a little sweet, we’ve got just what you need!

  • Coconut Chocolate Protein Balls (Low Sugar)
  • Peanut Butter Blossom Cookie Recipe
  • Gluten Free Sugar Cookie Mix
  • Vegan Raspberry Thumbprint Cookies

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Do you have questions, feedback, or tips about this recipe?Leave a comment below with any questions or feedback you’d like to share!

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Vegan Coconut Macaroons Recipe (15)

Mocha Coconut Macaroons (Vegan)

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  • Author: Lindsay Cotter
  • Total Time: 35-40 minutes
  • Yield: 1518 cookies 1x
  • Diet: Vegan
Print Recipe


These vegan mocha coconut macaroons come together with simple ingredients in no time!


Units Scale

  • sweetened aquafaba (below)
    -15 ounce canned chickpeas
    -½ cup (100 g) powdered sugar
    -½ teaspoon cream of tartar
  • 2 teaspoons – 1 Tablespoon instant espresso/coffee
  • ½ cup (60 g) oat flour
  • ¼ teaspoon kosher salt
  • 3 cups unsweetened finely shredded coconut
  • ¼ teaspoon pure almond extract
  • 4 ounces dark chocolate, melted


  1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  2. To make the whipped aquafaba, drain the canned chickpeas and reserve the liquid (⅔ cup -¾ cup). Place the aquafaba (chickpea liquid) in a stand mixer. Using the wire whip attachment, beat on medium speed for 30 seconds until foamy. Add the cream of tartar and beat on high speed for 5 minutes until the mixture forms soft stiff peaks. Place the mixer on medium speed and slowly add in the sugar, 1 Tablespoon at a time.
  3. In a large mixing bowl, combine the instant espresso, oat flour, and salt. Add in the shredded coconut and almond extract mixing until the coconut is coated with the flour.
  4. Fold 2 ½ cups of whipped aquafaba into the coconut/flour mixture. Using a small cookie dough scoop, firmly press the batter into the scoop to form balls and place on the prepared baking sheet. If the batter falls apart when releasing from the cookie scoop, then place back in the mixing bowl and add an additional ½ cup aquafaba. See notes. Repeat the process until there are 15-18 macaroons.
  5. Bake for 20-25 minutes or until lightly browned. Let cool on the baking sheet then drizzle or coat half of the cookie with melted dark chocolate.
  6. Store in an airtight container at room temperature for up to 5 days or in the refrigerator for 10 days.


Baking Tips – If the batter is too dry and will not hold together after pressing it into the cookie dough scoop, refrigerate batter for 30 minutes and then try again. Texture of batter can vary depending on the brand of shredded coconut you purchase. For the best results, I used finely shredded coconut vs flakes.

  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


  • Serving Size:
  • Calories: 153
  • Sugar: 9.4 g
  • Sodium: 23.7 mg
  • Fat: 9.9 g
  • Saturated Fat: 7.8 g
  • Carbohydrates: 16 g
  • Fiber: 2.4 g
  • Protein: 2 g
  • Cholesterol: 0.4 mg
Vegan Coconut Macaroons Recipe (2024)
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