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Vegan Chocolate Macaroons

These Vegan Chocolate Macaroons are delicious with a soft and tender coconut inside and a crunchy outside dipped in dark chocolate. These macaroons are naturally sweetened, gluten-free and easy to make.

 

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🇳🇱 Nederlands

 

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chocolate macaroons half dipped in chocolate on a cooling rack

Do you also say macaron when you mean macaroon? So confusing! But at least, they look totally different. Just one look at these chocolate macaroons and you know that they are not even close to a macaron.

Macarons Or Macaroons?

Although very similar in spelling, macarons and macaroons are totally different cookies. Macaroon is  coconut based, and a macaron is normally meringue based. You can find macarons in a wide variety of colors and flavors, but macaroons are normally a bit more traditional with a focus on coconut. 

Macarons are not that easy to make (read: super complicated), whereas macaroons are easy to make with just a couple of ingredients. You might already have the ingredients in your kitchen cupboards.

baked plain macaroons on a black cooling rack with a white backdrop

For this recipe I wanted to keep the traditional coconut flavor in macaroons, but with a delicious dark chocolate outside. Coconut and chocolate is probably one of the most popular pairs of coconut combinations.

Vegan chocolate macaroons are loaded with coconut goodness. The best way to describe these macaroons is purely decadent and delicious!

Chocolate coconut macaroons are probably very reminiscent of the Bounty candy bars. The last time I had a Bounty bar I was a child so I can’t tell you if they are very similar in taste. But what I do know is that these chocolate macaroons are amazing!

It’s the combination of toasty coconut from the oven with dark chocolate that I can’t resist. What I also love about these chocolate macaroons is the texture. 

If you are not a fan of chocolate, feel free to skip the chocolate part in this recipe. Plain without chocolate, these coconut macaroons are just as irresistible.

You will love these vegan chocolate macaroons! They are:

  • Easy to make
  • Crunchy with a tender inside
  • Dipped in chocolate extra decadent
  • Gluten-free

chocolate macaroons fully covered in chocolate on a black cooling rack

What Are The Ingredients For Vegan Chocolate Macaroons?

For these macaroons you will only need 6 ingredients (not counting the pinch of salt). You probably have all these ingredients already somewhere in your kitchen cupboards. And most importantly, these chocolate-coated coconut treats are simple to make.

Shredded Coconut Flakes

Coconut is (of course) the primary ingredient. I like to go for the unsweetened and unroasted shredded coconut flakes.

These macaroons are oil-free and lower in fat than most macaroon recipes.

Oat Flour

Oat flour is the ingredient to help bind the macaroons. I have tried using other gluten-free flours, but oat flour is in my opinion the best for this recipe in terms of taste.

Date Syrup

For sweetness, I’m using date syrup in this recipe. You could also use another syrup based sweetener, such as maple syrup. Using maple syrup as a sweetener will also make the macaroons less (dark) brown, so that might be a reason to consider using maple syrup.

Oat Milk

A bit of oat milk will make the macaroons less dry. I have also used other types of plant-based milk in this recipe with success. Such as soy milk or almond milk.

Vanilla Extract

This will sweeten the macaroons a bit more in a delicious rich way.

Dark Vegan Chocolate (at least 60%)

After baking the macaroons are slightly crispy and toasty on the outside with a soft sweet center. You could serve them just like that, plain. But a dunk in dark chocolate only makes them more delicious.Go for dark chocolate with at least 60% cacao. I used this 70% Lindt chocolate bar.

three chocolate macaroons on a small round plate

How To Make Vegan Chocolate Macaroons

Preheat oven to 180°C/350 ºF. Line a baking sheet with parchment paper.

Mix

In a food processor combine the shredded coconut, oat flour, date syrup, oat milk, vanilla extract and salt. Mix well.

Scoop

With a tablespoon or measuring spoon, scoop out the same amount of the mixture for each macaroon. Roll in balls or little squares, whatever you prefer. Just make sure to pack it well so the macaroons don’t fall apart. Place the packed macaroons balls on a lined baking sheet, about 1-2 inches apart.

Bake

Place the baking sheet in the oven and bake for about 10-20 minutes. It’s best to rotate the macaroons halfway through baking. Once they are all golden and cripsy brown, take out of the oven and let cool.

That’s it! Now you can eat the macaroons plain or dip them in melted dark chocolate.

How To Tell When Coconut Macaroons Are Done?

The baking time depends on a few things. Firstly, it depends on your oven and the position of the baking tray in your oven. Placing the macaroon on the top baking tray of your oven will considerably speed up the baking time.

The chocolate macaroons are ready when they are golden brown. The macaroons will also become much firmer.

In my oven I took about 15 minutes to bake these macaroons.

Make sure to let the macaroons cool. Serve plain or dip in melted dark chocolate and maybe a bit of shredded coconut on top.

chocolate macaroons on a black square cooling rack

How To Make Coconut Macaroons With Chocolate

Let’s be honest, coconut and chocolate is a delicious combination. If you don’t mind to welcome a bit of chocolate in your life, I would highly recommend to not skip the chocolate dipping part in this recipe.

The only thing you need to do is warm the dark chocolate on the stove over low heat until melted.

You could also use the microwave to melt your chocolate.

Next, dip half of a macaroon into the melted chocolate. You could also decide to flip it over to all sides and make a fully with chocolate covered macaroon.

Then place the chocolate macaroons in the fridge for about 10 minutes.

How To Store Macaroons

You can store macaroons (the plain coconut version or the chocolate version), in the refrigerator for up to 10 days. I like to store macaroons in an air tight container with a lid. You can also freeze macaroons for up to 8 weeks.

If you love coconut, but sweet treats are not your thing, you might want to give this sweet potato coconut recipe a try.

If you are also going to make these chocolate coconut macaroons, I’d love to know! Rate the recipe below, share your creation on Facebook or Instagram, and don’t forget to tag me @TheGreenCreator + #thegreencreator!

These Vegan Chocolate Macaroons are delicious with a soft and tender coconut inside and a crunchy outside dipped in dark chocolate. These macaroons are naturally sweetened, gluten-free and easy to make. #macaroons #chocolate #coconut #chocolatemacaroons #plantbased #vegan | thegreencreator.com

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chocolate macaroons half dipped in chocolate on a cooling rack

Vegan Chocolate Macaroons

  • Author: Bianca
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 12 -16 macaroons 1x 1x
  • Category: Dessert
  • Method: oven, stovetop, food processor
  • Cuisine: Italian, Gluten Free, Vegan

Description

These Vegan Chocolate Macaroons are delicious with a soft and tender coconut inside and a crunchy outside dipped in dark chocolate. These macaroons are naturally sweetened, gluten-free and easy to make.


Scale

Ingredients

  • 2 cups /150 grams shredded coconut
  • ¼ cup / 30 grams oat flour
  • ½ cup / 160 grams date syrup (for a lighter macaroon use maple syrup)
  • ¼ cup / 55 ml oat milk
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 65 grams dark vegan chocolate (at least 60%)

Instructions

Coconut Macaroons

Preheat oven to 180°C/350 ºF. Line a baking sheet with parchment paper or a silicone baking mat.

In a food processor (or mixing bowl) combine the shredded coconut, oat flour, date syrup, oat milk, vanilla extract and salt. Mix or stir well.

With a tablespoon or measuring spoon, scoop out the same amount of the mixture for each macaroon. Roll in balls or little squares, whatever you prefer. Just make sure to pack it well so the macaroons don’t fall apart. Place the packed macaroons balls on a lined baking sheet, about 1-2 inches apart.

Place the baking sheet in the oven and bake for about 10-20 minutes at 180°C/350 ºF. It’s best to rotate the macaroons half way through baking. Take out of the oven and let cool.

Serve the macaroons plain or dip them in melted dark chocolate.

Dark Chocolate Dip

For the melted dark chocolate, I like to use a dark vegan chocolate with at least 60% cacao, such as this one.

Warm a pot of water on the stove. Place a bowl on the pot. Heat on low heat, while stirring frequently until all the chocolate is melted.

You could use a microwave instead. Stop every 30 seconds to see of the chocolate is melted and to stir the chocolate.

Get a cooling rack ready to place the chocolate dipped macaroons. With a fork dip the macaroons (half or fully) into the melted chocolate.

Place the chocolate dipped macaroons on a cooling rack. Drizzle with more chocolate or shredded coconut. Cool in the fridge for about 10 minutes, or until the chocolate sets.


Notes

It’s important that the macaroons are gently, but firmly packed when they go into the oven. Use more flour (of any kind) when you have difficulties packing the macaroons well. More flour will make sure they are packed well.

Store

Keep macaroons in an airtight container (preferably in the fridge) for up to 5 days. You can keep the plain macaroons without the chocolate on the counter for up to 5 days as well.

Flours

You could use spelt, or all-purpose flour as well. Use the same amounts. Only when using coconut flour use half of the recipe.

Recommended Equipment 

I love this silicone baking mat or parchment paper to line my baking tray. You could use a tablespoon or this cookie scoop helps to get the same amount of the mixture for each macaroon.

this recipe card contains affiliate links to produts I love

Keywords: macaroons, chocolate, coconut, sweet, gluten free

 

 

 

 

 

 

 

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