4 Ingredient Vegan Coconut Macaroons (Paleo & Healthy)
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)
- Total Time: 25 minutes
- Yield: about 10 large cookies or 20 medium cookies 1x
- Diet: Vegan
Description
Vegan Coconut Macaroons: irresistibly chewy Vegan Coconut Macaroons with crisp edges and sweet coconut flavor. Just 4 ingredients! Paleo, Healthy.
Ingredients
- 1 1/4 cups unsweetened small coconut shreds*
- 1/4 cup finely ground, blanched almond flour
- 3 tablespoons solid coconut oil**
- 1/4 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:
Equipment
Buy Now → 
Unsweetened Small Coconut Shreds
Buy Now →
Blanched Almond Flour, Finely Sifted 1lb
Buy Now →Notes
Where to Buy Ingredients: Small Coconut Shreds | Blanched Almond Flour
*You must use small coconut flakes for this recipe. The coconut flakes should be the size of sprinkles, or about half a grain of rice. Large coconut flakes will result in flat, spread out cookies. Here are the gluten-free small coconut flakes that I use (pictures included).
**Solid coconut oil is best for this recipe. Using melted coconut oil will result in smaller macaroons.
How to use Coconut Flour instead of Almond Flour: try this Gluten Free Coconut Macaroons Recipe (Dairy-Free, Egg-Free) instead.
Storing Notes: Store in an airtight container for up to 1 month at room temperature. If freezing, store in an airtight, freezer-friendly container for up to 2 months. Allow to thaw for 15 minutes before enjoying.
Nutrition Info is an estimate calculated based on 15 total macaroons (halfway between the medium and large macaroons).
Recommended Tools: Food Processor | Small or Medium Cookie Scoop | Rose Gold Chef Cookie Sheet | Unbleached Parchment Paper
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snacks
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 86
- Sugar: 4g
- Sodium: 2mg
- Fat: 7g
- Carbohydrates: 4g
- Protein: 1g
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Too good to be true! I added a few paleo chocolate chips that I’d made for another recipe. Couldn’t be any easier or tastier. I especially love the crunch around the outside. Thanks so much!
That’s seriously so great to hear Lynn! 😊 The crunch is probably my favorite part too. Thanks for letting me know how you enjoyed them!
Good recipe. I used coconut sugar and it burned a little on the bottom. Happens to me frequently when I use coconut sugar in oily recipes. I will have to use a lower temp next time and cook for longer. I liked it but my child says “it’s crumbs from the kitchen table” and won’t try them again… ahahahaha. it’s too crumbly for her I guess, it reminds her of the crumbs on the kitchen table. She doesn’t like the texture of coconut much. Children are so hilariously honest. But I liked them!
Thanks Salty! Yeah, I definitely recommend using maple syrup, as that was the ingredient I used when testing these macaroons. 😉 The coconut sugar wouldn’t be able to combine with the almond flour, coconut oil and flakes properly like maple syrup would, thus resulting in crumbly macaroons. Hope you get to try it with maple syrup next time! 🙂
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!
Oooh, perfect! I’m so glad you loved the halved recipe—mayhaps it’s time for a full batch? 😉 Happy baking, DS!
Hi! I wanted to let you know, I tried making them, and like many others, they went flat. Then I tried again with less oil, and they stayed in balls. I used 2 tbsp instead of 3.
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.
Definitely suggest adding a bit of cocoa powder to some for chocolate macaroons. Oh, & they’re pretty tasty raw too 😛
Yay!! Like, how hard is it to find coconut macaroons made without all the junk, right? I’m so happy you love em, Steph! I’ve got a chocolate macaroon recipe on my site, too! 😉
Can you please add a conversion to metric measurements?
I always have to try to convert manually to metric and will probably get it wrong…
Also, can you use “dry shredded coconut” for this?
We can buy it easily here in the UK. For instance:
https://amzn.to/2N6MWIR
Thank you
Hi Cis! I would love to add these measurements in…unfortunately it’s a massive project that I plan on re-making recipes and carefully weighing the ingredients for. Different ingredients = different weights for the same volume, unfortunately. In the distant future, as soon as I can, I’ll add them in. Sorry about this! As for the coconut flakes you sent over—yes, those should work (as far as I can see in the pic). Enjoy!
“Any chance I could use coconut flour in place of the almond flour? Thanks.
Hi Sue! I’ve had a few readers try it out, reducing by about 1 tablespoon, but I haven’t tried it myself. Let me know how it turns out! 🙂
Hi! Is it possible to substitute coconut oil by an other fat? Thanks for sharing 🙂
Hi Geoffrey! It’s preferable to use coconut oil since it solidifies (best for this recipe). But you *might* be able to use another type of oil, like almond or perhaps avocado? Good luck!
Made these tonight with 100% success! I’m thankful for your advice about making sure the coconut flakes are small. All I had was coconut flakes so I put them through the food processor first and then measured them to get the proper amount. I also used almond pulp that I had from making almond milk. I laid it out on my dehydrator sheets for half a day and then put it through the food processor. I know it sounds like a lot of unnecessary work but I just couldn’t throw it all out. When I saw your recipe, I knew exactly how I could use all of that delicious almond pulp! 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.
Hi Heather, all I have to say is: WOOHOOO!!!!! Jk, I have plenty more to say than that. Lol. Believe me, I am no stranger to things that seem like extra “unnecessary” work. Hehe. I totally get it and not wanting to waste anything. It’s wonderful to hear how it all turned out. Can’t wait to hear your thoughts on my lemon macs. Enjoy!
Can you replace the honey with Xylitol? I have gestational diabetes and need a snack with as little carbs as possible/a better sugar substitute (and I HATE stevia! lol).
Hi Wendy! Try using sugar free maple syrup. It’ll be the closest sub to maple syrup. 🙂 Good luck if you try the xylitol!
Very tasty! I love that they let the toasted coconut shine and aren’t too sweet. Very delicate and definitely need that cooling time. I think they benefit from a pinch of added salt.
I used honey instead of maple syrup and dipped them in melted chocolate! I also didn’t use a food processor—tediously broke up the coconut oil solids with a knife—and next time I’d used liquid coconut oil and simply chill the mixture for a few minutes.
So happy you enjoyed these, Madeleine! 🙂 They’re most likely delicate bc they didn’t go through the food processor—that helps to grind and meld the flakes together. Enjoy!
I made these tonight and they were VERY GOOD! I ordered the Anthony’s coconut from Amazon but found Let’s Do Organic finely shredded coconut the interim and used it and it was great. I did double the recipe and added 1 1/2 teaspoons of almond AND vanilla extracts to the batter. After “scooping” half the macaroons, I added 1 tablespoon and 1 teaspoon of unsweetened cocoa to the batter so I’d have two varieties of macaroons and they were very good too! Recipe made a total of 28 macaroons. Thanks for sharing the recipe…you’ve got many wonderful recipes on your site and I will be making a lot of them in my kitchen!
Woohoo!!! Shellee, it’s so wonderful to hear that you enjoyed my recipe. 🙂 I LOVE that you added a variety of extracts to the macaroons. I used to have a huge problem with almond extract—in that I added it to EVERYTHING!! Lol. So delightfully aromatic. 🙂 Funny you should mention the cocoa powder! I’m working on a double Chocolate macaroon as we speak. Thank you so much for stopping by and sharing your kitchen adventures with me. ☺️ Can’t wait to see what you try next!
Yum! This looks so good! It is hard to find recipes that don’t have refined sugar.
They’re one of my favorites!! Hope you enjoy!
Thanks for sharing! I love that macaroons are healthy!
Can I substitute coconut flour or gluten free flour for the almond flour?
Hi Julia! Good question! Since almond flour is in between coconut and GF all purpose flour in terms of how much it absorbs moisture, you might be able to use a combination of the two to make the macaroons. I’m not sure what proportions because I haven’t tried it myself. Let me know if you do and how it turns out. Good luck! 🙂
Wow! These are amazing.
I was really excited to try them then….realized I was out of almond flour.
I substituted a scant 1/4 cup of cassava flour.
Delicious!!!
Thanks so much.
Off to enjoy another breakfast macaroon …..
Thanks so much, Heather! I’m so happy that they worked out with cassava—it’s an ingredient I’m starting to experiment with. 🙂 LOVING the sound of breakfast macaroons!! GENIUS! ….
Can I use almond meal instead of almond flour?
Yes you can. 😉 They might be a bit more grainier or mealy than intended, but still good. Hope you enjoy!
Either this recipe or this with added freeze-dried strawberries shall be pressed into service as the crust for my AIP/Paleo Key Lime Pie (avocado base) posthaste! Easter dinner will be my first foray into social dining since beginning an allergy-elimination protocol that closely resembles AIP, and I think I’m going to have a dessert my dairy, egg, gluten, and processed food- eating family will enjoy. Thanks!
How did everything turn out? 🙂 I hope it was great, Katie! .
Hello. I really want to try these, but I’m not sure how to identify ‘small coconut flakes’ in the shop! I live in England and can’t buy the flakes you suggest. Are they perhaps the same as desiccated coconut? Like this one https://www.amazon.co.uk/Buy-Whole-Foods-Organic-Desiccated/dp/B009CRK4EE
Thank you for your help!
Hi Bella! Yes, they look like the ones in your link! Also, I added a video above the recipe, so you can see closeup shots of the exact type of coconut I mean. Can’t wait to hear how they turn out. 🙂
Just put regular unsweetened coconut flakes in the blender of food processor to make them fine. :). Excellent cookies!!
Awesome! So glad you enjoyed it!
You had me at “4 Ingredient” and these look simply scrumptious! Cannot WAIT to make these! Thanks for the recipe inspiration, as always 🙂
The fewer ingredients, the better (and easier hehe). Can’t wait to hear what you think, Traci!
Can you use regular coconut – put in food processor prior to combining the ingredients…and pulse til the coconut is the size of sprinkles? I made the mistake of using coconut flakes and indeed they did spread out like a flat pancake. Good advice.
Hi Linda, good question! You know, that might just work–if you can get them pretty uniform and maybe remove any big flakes that remain? Just be sure to scoop and measure *after* you blend it up. I think with the small flakes, you get a bit more coconut overall packed into the recipe. Let me know how it turns out. 🙂
These look like little balls of deliciousness. I love coconut, and the fact they are not covered in chocolate is great. I could snack on these all day long.
They most certainly are! 😉 Sometimes ya just gotta skip the chocolate. Hehe!