Vegan Coconut Macaroons
This Vegan Coconut Macaroons recipe uses unsweetened shredded coconut combined with coconut milk, low-carb sweetener, and gluten-free flour to form small, baked mounds with a chewy, tender texture and toasted golden edges. The mixture is cooked down on the stove before baking, creating a sticky base that holds the coconut together nicely. Optional additions include vanilla extract for aroma and cocoa powder for a chocolate variation. These macaroons offer a dairy-free treat that balances sweetness and coconut flavor without eggs or traditional baking binders.
Ingredients
- 2 cups coconut unsweetened, shredded
- 1 cup coconut milk
- 4 tablespoons low-carb sweetener see notes for alternatives
- 2 tablespoons gluten-free flour (use low-carb alternative if needed. See notes)
- 1 teaspoon vanilla extract (optional, but recommended)
- 1/4 teaspoon salt
- cocoa powder (optional, for the chocolate version. See Recipe Notes)
Instructions
- Preheat the oven to 350°F.
- Line a cookie sheet with parchment paper or prepare by greasing. (I use baking stones that require no pre-treating)
- In a heavy saucepan over medium heat, whisk together the coconut milk, sweetener, and salt.
- Add flour and stir completely
- Heat the mixture to a full boil and simmer for about two minutes or until thickened (if making chocolate version, add 2 tablespoons cocoa powder to the mixture)
- Remove from heat and stir in vanilla and coconut.
- Drop mixture by heaping teaspoonfuls onto the baking sheet. I used a cookie scoop to make things quick and less messy (and it makes nicely shaped macaroons, too :-)!)
- Bake for about 16 minutes, or until golden brown.
- Cool on cookie sheet for a few minutes, then transfer to cooling rack.
Notes
- Coconut milk is preferred as it is thicker, providing better texture, but almond or rice milk can be used as dairy-free alternatives.
- Use gluten-free flour blends such as sweet brown rice and millet for binding; for grain-free options, almond flour or coconut flour (1/2 tablespoon) can substitute.
- To make the chocolate version, add 2 tablespoons of cocoa powder to the coconut milk mixture before cooking; adjust quantity if splitting the batch for half chocolate and half vanilla.
- Sweetener options include stevia, erythritol, or coconut sugar, with specific conversions noted for low-carb or AIP needs.
Nutrition Information
Nutrition Facts
Serving: 30 Serving
Amount Per Serving
Calories 58
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Sodium | 23mg | 1% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
| Net Carbohydrates | 1g |
* Percent Daily Values are based on a 2,000 calorie diet.