Treat yourself to a tropical delight with these Vegan Coconut Macaroons! Each bite is packed with the naturally sweet, chewy goodness of shredded coconut, bound together by rich, creamy sweetened condensed coconut milk. They’re wonderfully simple to make, requiring just a handful of ingredients, yet they offer an indulgent taste that’s perfect for satisfying any sweet tooth.

These Vegan Coconut Macaroons are a true celebration of coconut’s natural sweetness and texture, giving you that perfect mix of crisp edges and tender, moist centers. Whether you’re enjoying them fresh from the oven or as a chilled snack, these macaroons are versatile, delicious, and ideal for any occasion.

Enjoy them as they are, dip them in melted chocolate, or sprinkle a pinch of sea salt for a flavor boost. With these Vegan Coconut Macaroons, a bit of paradise is just a bite away!

Ingredients

• 3 cups shredded unsweetened coconut
• 1 can (14 oz) sweetened condensed coconut milk (store-bought or homemade)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup all-purpose flour (or gluten-free flour)
• Optional: ½ cup vegan chocolate chips or melted chocolate for drizzling

Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix the Ingredients:
   • In a large mixing bowl, combine the shredded coconut, sweetened condensed coconut milk, vanilla extract, salt, and flour. Mix until well combined. The mixture should be sticky and hold together.
3. Shape the Macaroons:
   • Using a tablespoon or cookie scoop, portion out the mixture and shape it into small mounds on the prepared baking sheet, spacing them about 1 inch apart.
4. Bake:
   • Bake in the preheated oven for 15–20 minutes, or until the edges are golden brown. Keep an eye on them to prevent burning.
5. Cool:
   • Remove from the oven and let the macaroons cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
6. Optional Chocolate Drizzle:
   • If desired, melt vegan chocolate chips in a microwave or double boiler. Once melted, drizzle over the cooled macaroons or dip the bottoms in chocolate.
7. Serve:
   • Enjoy your Vegan Coconut Macaroons fresh! Store any leftovers in an airtight container at room temperature for up to one week.

Tips for Success

• Coconut Variety: Use unsweetened shredded coconut for a less sweet macaroon; adjust sweetness based on your preference.
• Flavor Variations: Add almond extract or lime zest for an extra flavor twist.
• Storage: These macaroons freeze well; simply store them in an airtight container for up to three months.

These Vegan Coconut Macaroons are not only delicious but also easy to make! Enjoy this delightful treat that’s sure to please everyone!