The Best Vegan Coconut Macaroons {oil-free, keto option, GF}

Crisp-chewy and easy to make, these are the best vegan coconut macaroons! Delicious & full of coconut flavor, they are also keto (with 1 swap), grain-free, oil-free, & refined sugar free.

Delicious and Easy Vegan Macaroons

If you, like me, are crazy for coconuts, then it is almost a certainty that you share my love for coconut macaroons.

There used to be a bakery en route to my middle school, and my friend Tracy and I would often stop to purchase a jumbo macaroon for our lunches (although we often nibbled at the edges along the way). Crisp and golden on the outside, they were pillow-y soft and chewy on the inside. I thought it was one of the best cookies, ever. Until they introduced a chocolate-dunked version.

My affection for macaroons remains, but I decided I needed it was time to put a power hungry spin on the traditional version (which often include sweetened condensed milk, sweetened flake coconut, and egg whites). Coconut is such a rich and nutritious ingredient, it seemed worth trying.

It was.

Recipe Benefits

First things first: these macaroons are DELICIOUS: crisp on the outside edges, yet soft and chewy in the centers. They are also very easy to prepare. Further, they are:

• Vegan (dairy-free & egg-free)
• Grain-free
• Gluten-free
• Oil-free
• Paleo-friendly
• Keto-friendly (with one simple substitution)

Ingredients for the Best Vegan Coconut Macaroons

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

The ingredients for these macaroons are minimal, too

• unsweetened finely shredded coconut (or coconut flakes)
• coconut milk
• maple syrup
• whole psyllium husks

I add fine sea salt and almond extract, too, but these can be adjusted or omitted according to your preferences.

Whole Psyllium Husks in Place of Eggs

In the absence of eggs and sticky, sweetened condensed milk, I had to come up with a new method for binding the coconut shreds into cohesive cookies. I used a small amount of psyllium husk and a blending technique, which is explained in the instructions.

It turns out that psyllium husk is ideal for coconut macaroons. It is neutral in flavor and adds a slightly springy texture.

Be sure to use only 1 teaspoon of whole psyllium husks (or about 3/8 teaspoon psyllium powder). I used much more in earlier batches, resulting in a texture that was more bouncy than chewy.

How to Make the Best Vegan Coconut Macaroons

Note that the complete directions are also in the recipe card below.

Step One: Preheat the Oven and Prepare the Baking Sheet

Preheat the oven to 325F(160C). Line a large baking sheet with parchment paper.

Step Two: Blend Half of the Coconut

Blend half of the shredded coconut, along with full-fat coconut milk, maple syrup (or a keto-friendly syrup, to keep these keto), almond extract, salt and psyllium husk until relatively smooth.

Step Three: Add the Remaining Coconut

Transfer the coconut-coconut milk mixture to a bowl and stir in the remaining shredded coconut, stirring until completely blended. The macaroon “dough” will be thick.

Step Four: Portion the Macaroon Dough

Use a small cookie scoop, or moistened hands, to compact the dough into tablespoon-size mounds.

Space the mounds about 2 inches (5 cm) apart on the prepared baking sheet.

It is (more than) fine if pieces of coconut poke out from the mounds; it will result in lots of extra-crispy, toasted coconut bits.

Step Five: Bake the Macaroons

Bake the cookies in the preheated oven for 25 to 30 minutes until they are a deep golden brown on the outside. They will feel hard to the touch, but the interiors will be soft, and will soften more as the cookies cool.

FAQ

Can I Store the Cookies?

Yes. Store the cookies in an airtight container at room temperature for three days (in a cool room; if it is hot, store in the refrigerator), the refrigerator for one week, or the freezer for up to three months. Note that the cookies will become softer (less crisp) over time.

Can I Make a Bigger Batch of the Vegan Macaroons?

Yes. This recipe is scaled small (15 cookies at a time), but it can be doubled, tripled or quadrupled, as needed.

Can I Make the Macaroon Dough in Advance?

Further, the dough can be made up to 1 day ahead of time. Cover and refrigerate until ready to bake. You will need to bake the macaroons a few minutes longer to make up for the chilling.

How Do I Make the Cookies Keto?

Swap the maple syrup for an equal amount of keto-friendly liquid sweetener. This changes the following macros, per cookie: Calories: 99, Carbs: 3.7 g, Sugars: 0.9 g. The remaining macros are the same.

Can I Vary the Flavor of the Macaroons?

Absolutely! Swap the almond extract for 1 teaspoon of vanilla extract or 1 to 2 teaspoons of finely grated citrus zest (e.g., lemon, lime, orange).

Chocolate is always an option, too. Dunk the bottoms or drizzle the tops, or add some mini chocolate chips before baking.

Happy baking, everyone!

Related Recipes:

• Chickpea Flour Macaroons (Vegan, Grain-Free)
• 3-Ingredient Keto Vegan Almond Bread {grain-free, oil-free}
• Vegan Oil-Free Coconut Flour Bread {4 ingredients, GF}
• Vegan Oat Flour Banana Bread (Oil-Free, Nut-Free, Gluten-Free)