Vegan Coconut Macaroons Recipe from

I’m counting the days for Valentine’s Day! As you may know by now, I love pink and anything girly. I also love Mother’s pawmazing gift for vegan baking. If you’re looking for something sweet other than chocolate to surprise that special someone (or friend), check out this tasty recipe. Nothing says “I love you” or “You’re a great friend” like a cruelty-free macaroon. Place the confection in a pretty pink (or red) box and you’re good to go!

Vegan Coconut Macaroons Recipe

1 cup sugar
½ cup non-dairy milk
2 Tablespoons brown rice syrup
2 teaspoons vanilla extract
1 teaspoon salt

3 cups shredded coconut, unsweetened

¾ cup all-purpose flour

1) Mix the flavor building ingredients
Preheat your oven to 350F (177C). In a medium bowl mix the sugar, non-dairy milk, brown rice syrup, vanilla extract and salt. Mix in the shredded coconut.

2) Build the dough
Add the all-purpose flour to the bowl containing the wet ingredients and mix with a spoon until well incorporated. At this point the dough will be so thick you’ll probably need to mix it with your hands. Continue mixing until the dough is well mixed.

3) Form the dough into balls
Form the mixture into 1 inch balls (a very small ice cream scoop works well) and place them on a lightly oiled or parchment paper lined cookie sheet. It’s important to note that these macaroons don’t flatten during baking. So if you prefer your macaroons as balls, leave them intact on the baking sheet in ball form. If you prefer them flat, make sure to flatten them accordingly.

4) Bake the coconut macaroons to perfection
Bake for 10 minutes, switching the baking sheets on the racks halfway through the baking duration. It is very important to not overcook these because the bottoms will burn easily. Store the macaroons in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 3 months.
This recipe makes about 20 Vegan Coconut Macaroons.

Original recipe from

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