Skip to Content

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.

a pile of vegan gluten-free macaroons on a white dish

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

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:

Yield: 32 cookies

Vegan Coconut Macaroons {Keto Option, Oil-Free}

a pile of vegan gluten-free macaroons on a white dish

Crisp-chewy vegan coconut macaroons that are delicious & easy-to-make. They are also grain-free, oil-free, refined sugar free, and have a keto option.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2/3 cup (158 mL) full-fat canned coconut milk
  • 1/4 cup (60 mL) maple syrup
  • 1 teaspoon (1.25 g) whole psyllium husks
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon almond extract
  • 2 packed cups (7 ounces/ 200 g) unsweetened shredded coconut flakes, divided

Instructions

  1. Preheat the oven to 325F (160C). Line a large baking sheet with parchment paper.
  2. In a food processor or blender, process coconut milk, maple syrup, psyllium husk, salt, almond extract, and HALF of the coconut flakes until mostly (but not entirely) smooth.
  3. Scrape the coconut milk mixture into a medium bowl. Add the remaining coconut flakes, stirring until blended.
  4. Using a small cookie scoop or moistened hands, scoop tablespoons of dough into compact mounds. Place on the prepared baking sheet, spacing 2 inches apart.
  5. Bake in the preheated oven for 25 to 30 minutes until deep golden brown and hard to the touch.
  6. Remove from the oven. Transfer cookies to a cooling rack and cool completely.

Notes

Storage: Store the cookies in an airtight container at room temperature for 3 days (in a cool room; if it is hot, store in the refrigerator), the refrigerator for 1 week or the freezer for up to months. Note that the cookies will become softer (less crisp) over time.

Make it 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.

Variation: Swap the almond extract for 1 teaspoon of vanilla extract or citrus zest (e.g., lemon, lime, orange).

Nutrition Information

Yield

32

Serving Size

1 macaroon

Amount Per Serving Calories 56Total Fat 4.9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 45.9mgCarbohydrates 3gFiber 1.4gSugar 2.8gProtein 1g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Kay burrows

Tuesday 30th of July 2019

Hello, I’ve read this recipe over and over and I cannot find anywhere the quantities. I can see 1 teaspoon of psyllium husk but that’s it. I would appreciate your help😩 Thanks Kay

Camilla

Wednesday 31st of July 2019

Hi Kay,

The complete recipe is at the end of the post, in recipe calls and format. Just head to the bottom of the post, it is there! Cheers 😊

Tina

Tuesday 9th of July 2019

Sounds perfect! Could you use tapioca flour instead of psyllium husk?

Camilla

Saturday 13th of July 2019

Hi Tina,

They have quite different properties, so I cannot be certain. I think you could make it work, but it might take a few tries to get it right.

Mary

Monday 3rd of June 2019

Could you use ground flax in place of psyllium husk? Thanks!

Camilla

Monday 3rd of June 2019

Hi Mary, I have not tried, but it is worth giving it a go. You will need to play around with proportions for the flaxseed meal; the amounts for psyllium husk and flaxseed meal in vegan recipes is usually different (apologies, I cannot give a general ratio; you could make a mini test batch to experiment). Let me know how it goes!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe