Vegan Coconut Macaroons Dark (Printable Version)

Chewy coconut macaroons with almond flour and dark chocolate drizzle; vegan, dairy-free, and gluten-free delight.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/2 cups unsweetened shredded coconut
02 - 1/2 cup almond flour
03 - Pinch of salt

→ Wet Ingredients

04 - 3/4 cup canned coconut milk, full fat, well stirred
05 - 1/2 cup maple syrup
06 - 1 teaspoon vanilla extract

→ Topping

07 - 3.5 ounces vegan dark chocolate, chopped

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine shredded coconut, almond flour, and salt. Mix thoroughly.
03 - In a separate bowl, whisk together coconut milk, maple syrup, and vanilla extract until smooth.
04 - Pour wet ingredients into dry mixture and stir until fully combined and the mixture begins to stick together.
05 - Using a small cookie scoop or tablespoon, form heaping mounds of mixture and place onto prepared baking sheet, spacing slightly apart.
06 - Gently compact each macaroon so it holds its shape.
07 - Bake for 18 to 20 minutes, or until tops and edges are golden brown.
08 - Let macaroons cool completely on the baking sheet.
09 - Melt vegan dark chocolate in a heatproof bowl over simmering water using a double boiler method, or in microwave in 20-second bursts, stirring between each interval.
10 - Drizzle melted chocolate over cooled macaroons using a spoon or piping bag.
11 - Allow chocolate to set completely before serving.

# Expert Tips:

01 -
  • They're honestly easier to make than most cookies, and they taste like you spent way more time than you did.
  • If you have dietary restrictions, these check every box—vegan, dairy-free, gluten-free—without tasting like compromise.
  • That chocolate drizzle makes them feel indulgent even though they're made from real, simple ingredients.
02 -
  • Coconut milk separates in the can, and you actually need to stir it before measuring—otherwise you'll end up with a dry, crumbly batch instead of chewy ones.
  • Overbaking them by even two minutes makes them crispy instead of chewy, so set a timer and trust it.
03 -
  • Stir your canned coconut milk well before measuring—this one move is the difference between chewy and dry.
  • Use vegan chocolate chips or bars labeled dairy-free, and taste a piece first to make sure you like the flavor before drizzling your whole batch.
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