Vegan coconut macaroons that are chewy on the inside and crisp on the outside! They taste like regular macaroons but are paleo and maple-sweetened.
January 2019 update: I’ve been making these cookies every few weeks since I posted them and now always dip them in semi-sweet chocolate and drizzle more on top. They’re really insanely delicious like that! I highly recommend it.
They require just maple syrup, coconut butter, shredded coconut, vanilla and salt. And the result is some paleo and vegan coconut macaroons that really taste just like the regular kind!
No eggs or refined sugar and they’re still amazing. I think they’re a perfect healthier Easter dessert. Just like these paleo cupcakes.
Some macaroons I’ve had are sickeningly sick but not these. They’re just sweet enough.
I first tried making these with coconut oil, knowing that way more people have that on hand than coconut butter, but it was a huge mess.
Please do not use coconut oil in these vegan coconut macaroons! It won’t work.
Store-bought coconut butter is usually pretty expensive so I make my own. And it’s super easy!
You just need shredded coconut and a high-speed blender or food processor. Here’s how you make homemade coconut butter. Then you can also make these peanut butter coconut Rice Krispe treats with the leftovers!
And on a personal note – we finally have a babysitter! Only took 3 months to find someone. :) Hopefully she’ll stick around so I can bring you more new recipes!
Questions about these vegan coconut macaroons?
- Can I use something other than maple syrup?
I’m guessing another liquid sweetener would work fine but since I haven’t tried, I can’t say for sure.
- Can I use something other than coconut butter?
Unfortunately not. There’s no sub for coconut butter and coconut oil will absolutely not work.
- Can I use something other than shredded coconut?
These won’t come out properly if you don’t use shredded coconut. I don’t think flaked coconut (those are the longer strands) would work and coconut flakes / chips definitely wouldn’t work. Desiccated coconut probably would.
- Can I reduce the maple syrup?
I used the least amount that I thought was enough. You could try reducing it by a little, but the macaroons will be drier and more crumbly. They might not even hold together. So I really don’t recommend reducing it!
- Do I have to let the dough sit?
When I didn’t let them sit, they didn’t hold their shape as nicely. The edges were overbaked and the cookies were overall kind of greasy. I also tried chilling them to speed things up but letting them sit at room temperature for 30-60 minutes was better.
Paleo Vegan Coconut Macaroons
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12
- 5 tablespoons (80 grams) coconut butter – not coconut oil! (please weigh this as it's hard to measure correctly and different brands vary quite a bit)
- 6 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cup (120 grams) shredded unsweetened coconut
- In a medium saucepan over medium heat, mix together everything except the coconut. Stir frequently until everything is melted and well combined. Remove from the heat.
- Stir in the coconut. Let the mixture sit for 30-60 minutes at room temperature.
- Preheat the oven to 325 °F (163 °C) and line a cookie sheet with a piece of parchment paper.
- Use a 1.5 tbsp cookie scoop (the scoop is important so they have the right shape – if you don't care about the shape, you can roll them into balls and flatten slightly with your palm) to form 12 25-gram balls. Place at least 2" apart of the cookie sheet. If any bigger bits of coconut are sticking out, pat them down so that they don't burn.
- Bake for 21-23 minutes or until the cookies are lightly browned. Let cool on the cookie sheet and let cool completely before storing in an airtight container. They should stay good for up to 1 week. If you dip them in chocolate and drizzle chocolate on them, they last even longer (like 10-14 days!).