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These gluten-free and vegan coconut macaroons are an incredibly easy and delicious treat made with shredded coconut, almond flour, coconut cream, coconut oil, and dairy-free chocolate.

A plate of coconut macaroons.

Macaroons are the perfect little one-bite treat! They’re chewy, light, flavorful, and perfect for Passover too 😉 Traditionally they’re made with shredded coconut, sweetened condensed milk, and egg whites, and finished with chocolate.

This version is gluten-free, dairy-free, and even vegan! They have a crisp shell, a chewy interior, a sweet flavor, and they’re surprisingly simple to make.

How do you make coconut macaroon without sweetened condensed milk?

The secret ingredient is coconut cream! It helps to add a creaminess to the macaroons but it’s totally dairy-free. Add a sweetener like a maple syrup, and you have a dairy-free and vegan macaroon.

The Ingredients for the Gluten-Free & Vegan Coconut Macaroons

  • Shredded Coconut. I use unsweetened coconut!
  • Almond Flour. I haven’t been able to make this recipe with an another flour and can’t suggest something that would swap 1:1.
  • Coconut Oil.
  • Maple Syrup.
  • Vanilla Extract. 
  • Coconut Cream. You can use canned coconut cream or the cream that hardens on the top of a can of coconut milk.
  • Dairy-Free Chocolate. I like using Enjoy Life chocolate chips, but you can also use Hu Kitchen gems, or any dairy-free chocolate of your choice.

The ingredients for coconut macaroons.

How to make Gluten-Free & Vegan Coconut Macaroons

  • Using a large bowl, combine ingredients to form dough for the macaroons.

The dough for coconut macaroons in a glass bowl.

  • Scoop the macaroon mixture and drop it onto the baking sheet, forming a rounded top and a flat edge. Repeat with all of the dough.

The dough for coconut macaroons scooped onto a baking sheet.

  • Bake the macaroons in the preheated oven for 18-20 minutes, until the macaroons are lightly golden brown.
  • Melt the chocolate and dip the macaroons into the chocolate and transfer to parchment paper. Drizzle the tops of the macaroon with extra chocolate.

Dipping coconut macaroons in chocolate.

  • Transfer the macaroons to the fridge for 20 minutes or until the chocolate hardens. Serve chilled.

What chocolate should you use for this recipe?

I like using enjoy life chocolate chips, but you can also use Hu kitchen gems, or any dairy-free chocolate of your choice.

Can you make this recipe AIP?

I haven’t been able to make this recipe without the almond flour, so it would take some tweaking to make it AIP-friendly.

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Gluten Free & Vegan Coconut Macaroons

★★★★★

5 from 1 reviews
  • Author: Michelle
  • Yield: 12 servings 1x
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Ingredients

Units Scale

For the macaroons

  • 1 1/2 cup shredded coconut
  • 1/2 cup almond flour
  • 1/4 cup coconut cream
  • 1/4 cup maple syrup
  • 3 tbsp coconut oil, solid
  • 1 tsp vanilla extract

For the chocolate coating

  • 1/3 cup dairy-free chocolate chips
  • 1 tbsp coconut oil

Instructions

  1. Preheat the oven to 350 F and line a baking sheet with parchment paper lightly greased with coconut oil.
  2. Using a large bowl, combine the shredded coconut, almond flour, coconut cream, maple syrup, coconut oil, and vanilla extract. Stir to combine until fully incorporated.
  3. Using a small cookie scoop (like this), scoop the macaroon mixture and drop it onto the baking sheet, forming a rounded top and a flat edge. Repeat with all of the dough.
  4. Bake the macaroons in the preheated oven for 18-20 minutes, until the macaroons are lightly golden brown. Set aside to allow to cool.
  5. Combine the chocolate chips and coconut oil in a bowl. Microwave for 30 seconds, remove and stir. Repeat, microwaving in 30-second intervals, and stir until melted. Alternatively, you can melt in a double boiler.
  6. Prepare a plate lined with parchment paper. Dip just the flat bottom of the macaroons into the chocolate and transfer to parchment paper. Drizzle the tops of the macaroon with extra chocolate.
  7. Transfer the macaroons to the fridge for 20 minutes or until the chocolate hardens. Serve chilled.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1
  • Calories: 154
  • Fat: 9.5g
  • Carbohydrates: 10.8g
  • Fiber: .7g
  • Protein: 1.1g