This post may contain affiliate links. Please see our disclosure policy.
Irresistibly chewy Vegan Coconut Macaroons with crisp edges and sweet coconut flavor. Just 4 ingredients! Paleo, Healthy.
Gather ‘round, because today’s vegan coconut macaroons are OFF THE CHARTS good. Like, I had no choice but to yell “off the charts” GOOD. They’re the best coconut macaroons I’ve ever had.
These vegan coconut macaroons are paleo, healthy and oh-so friggin’ easy to make. Have I got your attention yet? If not, consider that they’re made with just 4 ingredients, take less than 10 minutes to prep and are
guilt-free to boot.
When I first shared this recipe a few years ago, I nervously and excitedly brought a few of these over to my sister Jenny’s house. She is THE connoisseur of junk food, sweets, and all things indulgent. So if she approves of something, I know it can stack up to the traditional faves/classics we all grew up with.
She took one bite of my vegan coconut macaroons, with the blankest, most neutral face ever (to keep things honest and fair). Then, immediately LOST it. Her eyes grew big like saucers and practically popped out of her head. Her mouth dropped open, then closed immediately so as to not lose even one bite of coconut macaroon.
Then, she exclaimed, “WOW. These taste like the REAL THING.” So are you ready to try vegan coconut macaroons that taste like the real thing? Let’s bake this!
How to Make Vegan Coconut Macaroons
Preheat
Before you get started, make sure to preheat your oven to 350°F. Then, line a baking sheet with parchment paper.
Blend
Add all vegan coconut macaroon ingredients to a food processor: coconut, almond flour, coconut oil and maple syrup. Blend until all ingredients are well mixed and you get a thick, sticky coconut macaroon mixture.
Scoop
Scoop and drop paleo coconut macaroons balls onto the baking sheet you prepared earlier.
Bake, Cool and Enjoy
Bake, cool and enjoy the best healthy coconut macaroons! Yep, that’s all there is to it. 😉
The 4 ingredients you need for Perfect Paleo Macaroons
Unsweetened Shredded Coconut
Finely Ground, Blanched Almond Flour
To make coconut macaroons with coconut flour, follow my Gluten Free Coconut Macaroons Recipe.
Coconut Oil
Pure Maple Syrup
Testimonials
Lynn says, “Too good to be true! … Couldn’t be any easier or tastier. I especially love the crunch around the outside. Thanks so much!”
DS says, “I had a bag of coconut flour sitting and was looking for an egg free macaroon recipe. Landed on yours and made a trial batch halving the recipe. All were gone the moment it came out of oven. Absolutely delicious!”
Steph says, “Oh how I’ve missed macaroons since giving up eggs. This recipe is ah-mazing!!! I’ve made it twice in the past 2 days & probably could eat the whole batch in one sitting. This is my new go-to cookie recipe.”
Heather says, “Made these tonight with 100% success! …They’re beautiful and delicious! I sprinkled a little pink Himalayan sea salt on top of the mounds right before I put them in the oven. I’m a sucker for that salty and sweet thing. I can’t wait to try your lemon flavored variety! Thank you for the awesome recipe and fantastic instructions.”
Coconut Recipes For You:
- 2 Ingredient Chocolate Coconut Candy Clusters
- Peanut Butter Coconut Oatmeal Cookies (Vegan, Gluten Free)
How to Store Vegan Coconut Macaroons
Room Temperature
These vegan coconut macaroons stay fresh and are tasty for quite a while! Simply store cooled vegan coconut macaroons in an airtight container, kept away from heat sources, for up to 1 month.
Freezer
Place healthy coconut macaroons in a freezer-friendly container for up to 2 months. You can thaw them before enjoying, or enjoy the macaroons straight out of the freezer (if you like your coconut macaroons really firm).
Just 5 mins of prep for the best vegan coconut macaroons—chewy, moist centers, and deliciously crispy edges!
I cannot wait to hear what you think of my vegan coconut macaroons! Be sure to leave a comment below if you make them—I love hearing from you. Looking forward to our next baking adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
☀ Click below to Pin ☀
📸 Did you make this vegan coconut macaroons recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
More Vegan Coconut Cookies & Desserts
- 4 Ingredient Ultimate Chewy Vegan Coconut Cookies (Gluten Free, Paleo)
- 5 Ingredient Vegan Coconut Chocolate Bars
- Coconut Milk Ice Cream – Keto Coconut Ice Cream
- Healthy Breakfast Oatmeal Coconut Cookies (Vegan, Gluten Free)
- Low Carb Macaroons: Keto Coconut Macaroons Recipe (Low Carb, GF)
4 Ingredient Vegan Coconut Macaroons (Paleo & Healthy)
Equipment
Ingredients
- 1 ¼ cups unsweetened small coconut shreds*
- ¼ cup finely ground blanched almond flour,
- 3 tablespoons solid coconut oil**
- ¼ cup pure maple syrup
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- Add all ingredients (coconut, almond flour, oil and maple syrup) to a food processor. Here are the gluten-free small coconut flakes that I use–you must use small coconut flakes in this recipe, about the size of sprinkles–see the recipe video for visuals. Using large coconut flakes will result in flat, spread-out cookies.
- Blend until you get a thick and sticky mixture that holds together, with smaller, but still noticeable coconut pieces. If any maple syrup remains at the bottom of the processor, fold into dough until well mixed.
- Using a small cookie scoop, scoop firmly packed balls of coconut mixture. Drop onto the prepared baking sheet, making sure to space balls evenly apart–they will increase a bit in size.
- Bake for 12-16 mins, until golden around the edges and slightly golden on top. Mine took 15 mins for large ones. Place baking sheet onto a cooling rack. Allow to cool on baking sheet for 30 mins-1 hour. Enjoy! Storing instructions below.
- Looking for Coconut Macaroons made with coconut flour? Try this Gluten Free Coconut Macaroons Recipe (Dairy-Free, Egg-Free).
Vegan Coconut Recipes You’ll Love:
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.
Hello!
I made these today but they flattened (taste great still). I watched the video and thought the size coconut flakes were ok, but maybe they are too big. Am I able to use grind the larger flakes that I have already bought down into finer flakes, would this work, as I have enough left over for another batch? Thanks!
Hi Ruby! If they’re flattening then flake size is the likely culprit. As for grinding, I’ve had some readers do that successfully and others that went too far and made coconut butter, so just be mindful to pulse slowly. Let me know how they turn out!
Easy and delicious! I finally found a recipe that lives up to the picture and description! I am ready to make another batch!
Woohoo! I’m thrilled to hear it, Angel! Cannot wait to hear what you try next! 🙂
Why are my macaroons flattening out to a large pancake?
Linda
Hi Linda. Sounds like the coconut pieces you’re using are too large. This recipe needs small, shredded coconut in order for the macaroons to keep their shape. Larger flakes/chips will give you spread out coconut cookies. Hope this helps!
Hi there! I usually use extra virgin coconut oil, but either should be fine.
Hi there! I usually use extra virgin coconut oil, but either should be fine.
Do you use unrefined or refined coconut oil?
Hi there! I usually use extra virgin coconut oil, but either should be fine.
So glad you were able to get the coconut the right size! And I’m doubly happy that you enjoyed the recipe, Wendy! 🙂