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This recipe is for perfect vegan coconut macaroons that won't fall apart. They're free of refined sugar, but still sweet. As they bake, the coconut toasts and takes on a delightfully nutty flavor. You don't need any special ingredients to make these vegan coconut macaroons either—everything you need is likely already in your pantry. Try them out! You’ll be happy you did!

Simple Coconut Macaroons [Vegan]

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Calories

110

Serves

20

Ingredients You Need for Simple Coconut Macaroons [Vegan]

  • 2 cups shredded unsweetened organic coconut
  • 1/2 cup coconut milk (full-fat from a can or freshly homemade), lukewarm
  • 2 teaspoons coconut oil, soft but not liquid
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure stevia extract powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut sugar or palm sugar

How to Prepare Simple Coconut Macaroons [Vegan]

  1. Preheat oven at 375°F and line a metal baking sheet with parchment paper.
  2. Mix all of the ingredients together.
  3. Gently scoop 1 tablespoon of the coconut mix and carefully drop on the prepared baking sheet. Use a small cookie scoop or a tablespoon if necessary.
  4. Bake on the middle rack for 20 minutes, or until the edges and bottom are slightly brown.
  5. Bump up your oven to its highest temperature and bake for 3 minutes or until the coconut macaroons are golden brown.
  6. Cool completely on a cooling rack and serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 2197 | Total Carbs: 127 g | Total Fat: 189 g | Total Protein: 17 g | Total Sodium: 1695 g | Total Sugar: 49 g Per Serving: Calories: 110 | Carbs: 6 g | Fat: 9 g | Protein: 1 g | Sodium: 85 mg | Sugar: 2 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Joyce Gan

See My Recipes

I'm Joyce Gan, the recipe developer, blog post writer, and food photographer behind Light Orange Bean. You will find a diverse collection of both old and newly developed recipes, of which 100% are gluten-free, and over 90% are vegan friendly. In my recipes, I only use natural sweeteners, such as stevia, agave nectar, or organic cane sugar, but not refined sugar.

Comments

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  1. Wow, these are even better than I expected. Such a perfectly chewy bite! I omitted the stevia and subbed 1/2 cup tapioca starch for the 1/4 cup cornstarch, added the zest of one lemon and a handful of lightly toasted slivered almonds. Then I drizzled half of the batch with dairy-free 70% dark chocolate. YUM! (Without the stevia they are not very sweet but I like that–for more sweetness, if you don\’t like stevia (like me), you could likely just add more sugar.

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