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5.0 from 12 votes

Vegan Coconut Macaroons

These Vegan Coconut Macaroons are perfect for anyone who is allergic to eggs or is avoiding eggs. They have both a low-carb and an AIP option.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 30
Calories: 58 kcal
Course: Dessert , Snacks
Cuisine: Vegan , Keto , AIP

Ingredients

  • 2 cups unsweetened shredded coconut
  • 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

    Cup of Yum
  1. Preheat the oven to 350°F.
  2. Line a cookie sheet with parchment paper or prepare by greasing. (I use baking stones that require no pre-treating)
  3. In a heavy saucepan over medium heat, whisk together the coconut milk, sweetener, and salt.
  4. Add flour and stir completely
  5. 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)
  6. Remove from heat and stir in vanilla and coconut.
  7. 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 :-)!)
  8. Bake for about 16 minutes, or until golden brown.
  9. Cool on cookie sheet for a few minutes, then transfer to cooling rack.

Notes

  • Dairy-free Milk Options: Rice milk or almond milk would work as well as coconut milk, but coconut milk is thicker and will result in a better finished product. See Easiest Coconut Milk for a homemade option.
  • Flour Options: See my post on Gluten-Free Baking Tips for help with gluten-free flour - I used a mix of sweet brown rice and millet. Sweet rice adds a bit of "stickiness" to your gluten-free baked goods. Use organic almond flour if grain free. This also makes this recipe an "S" on the Trim Healthy Mama plan. Substitute 1/2 tablespoon organic coconut flour for AIP.
  • AIP: You can use organic carob powder instead of cocoa for AIP.
  • Chocolate Variation: If making the chocolatey version, use 4 tablespoons of either cocoa/carob for the whole batch. Use 2 tablespoons if you split the batch in half and make half vanilla and half chocolatey.
  • Sweetener: If you'd prefer to use a different sweetener, you can use 1/16 teaspoon stevia extract, or 5 1/3 tablespoon erythritol for low carb, or 4 tablespoons coconut sugar for AIP. If you'd like to substitute in a liquid sweetener, see this post on how to substitute sweeteners. If using regular sugar, use 4 tablespoons.

Nutrition Information

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

Nutrition Facts

Serving: 30Serving

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.