Vegan Coconut Macaroons (Keto & Paleo)
Calling all coconut lovers! These vegan coconut macaroons are the perfect bite-sized treat to have on hand for total guilt-free snacking. Made from wholesome, nutrient-packed ingredients, they’re sugar-free, gluten-free, keto and paleo.
Whip up a batch in just 30 minutes to get you through the week, or double the recipe and easily freeze some for later. They’re great for entertaining a group with multiple dietary preferences and requirements, or for keeping them all to yourself!
Not to be confused with the delicate French meringue cookies known as macarons, macaroons are chewy balls of pure coconut bliss. Slightly toasted on the outside and perfectly soft on the inside. Unlike macarons, macaroons are super easy to make and don’t require a lot of time or effort.
Are coconut macaroons healthy?
Most traditional macaroon recipes contain a ton of sugar. From condensed milk, to sweetened shredded coconut, the sugar content per serving adds up quickly. But, these vegan coconut macaroons have removed all sugar-laden ingredients and loaded up on the healthy, nutrient-packed stuff instead.
Healthy Vegan coconut macaroon ingredients
- Shredded unsweetened coconut, coconut oil and coconut milk: Coconut meal (shredded), oil and milk all contain healthy fats. Specifically, medium-chain triglycerides (MCTs), which have been shown to promote heart health and even aide in weight loss. Coconut is also a great source of manganese, which helps the body metabolize carbohydrates and fats, absorb minerals and regulate blood sugar.
- Coconut flour and almond flour: Amazing flour alternatives that are gluten-free, full of healthy fats and high in fibre, which means they don’t spike your sugar-levels.
- Swerve sweetener: an all-natural sweetener made from erythritol that can replace sugar in a 1:1 ratio. It’s calorie-free and doesn’t raise blood sugar or insulin levels. It comes in granulated, brown and confectioners for all your baking needs!
- Lily’s Dark Chocolate Baking Chips: the ultimate sugar-free chocolate chip! Lily’s baking chips are naturally sweetened with erythritol and have NO aftertaste. They’re also gluten-free and vegan, making them perfect for several dietary preferences!
To make these vegan coconut macaroons, you’ll need a food processor or high-speed blender. Start by pulsing the shredded coconut to make it a bit tacky. You don’t want to completely blend it, but slightly emulsifying the coconut will help the dough stick together.
Once you’ve pulsed the coconut for about 5 minutes, add the remaining ingredients and blend until combined. Using a 1 tablespoon scoop, scoop the dough out of the food processor or blender and form domed cookies on a greased or lined baking sheet. Bake at 350 for about 15 minutes, or until the bottoms turn brown and the tops toast.
While the macaroons are cooling completely, melt the chocolate and coconut oil in a double boiler. Gently dip the bottoms of each macaroon in the chocolate and place on a piece of parchment paper to set. Drizzle the remaining chocolate over the cookies and transfer the tray to the fridge for five minutes before serving!
Why did my macaroons spread?
Macaroons shouldn’t spread while baking and should maintain their height and domed shape. If your macaroons spread or flatten in the oven, it could be because the batter was too soft. After you’ve scooped the macaroons onto your baking sheet, try placing the tray in the fridge for a few minutes before baking. This should solidify the ingredients and prevent spreading or flattening in the oven.
One of my favourite things about this recipe is how long the macaroons stay fresh and how easy they are to store. Personally, I prefer eating coconut macaroons from room temperature, so I store my cookies in an airtight container on the counter for up to a week.
If you prefer a harder macaroon, store these cookies in an airtight container in the fridge. They will stay fresh for several weeks.
Can you freeze macaroons?
If you don’t think 18 cookies will be enough (it isn’t!), double or triple the recipe and freeze them in batches. Freeze these vegan coconut macaroons for up to several months and thaw in the fridge overnight before serving.
If you’re on the hunt for other delicious vegan treats, try my popular Vegan Fudge (Keto & Paleo), or check out this drool-worthy recipe from Minimalist Baker for Vegan 7-Layer Bars!
If you make these Vegan Coconut Macaroons, please rate them and add your comments below. And be sure to tag @thebespokebites in your photos and videos on Instagram for a chance to be featured!
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Vegan Coconut Macaroons (Keto & Paleo)
- 2 cups unsweetened shredded coconut
- 1/4 cup almond flour
- 1 tablespoon coconut flour
- 2 tablespoons Swerve sweetener
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3 tablespoons coconut oil, melted
- 1/4 cup coconut milk
Chocolate dip and drizzle
- 1/2 cup Lily’s Dark Chocolate Baking Chips
- 1 tablespoon coconut oil
- Preheat oven to 350 degrees. Grease a baking sheet with coconut oil and set aside.
- Using a food processor or high-speed blender, pulse the shredded coconut until it becomes slightly emulsified and wet/tacky; about 5 minutes. Add the almond flour, coconut flour, Swerve, salt, vanilla, melted coconut oil and coconut milk and pulse again until combined; about 2 minutes.
- Using a 1 tablespoon scoop, scoop enough of the coconut mixture to fill the scooper and pack it firmly. Remove mixture from the scoop and place on the greased pan, ensuring it stays in the shape of a half circle. Repeat until all the dough has been used (about 18 macaroons). Place the tray in the fridge for a few minutes to make sure the dough is firm and doesn’t spread. Optional: Brush the tops of the macaroons with some melted coconut oil.
- Place the tray in the oven for 15 minutes, or until the tops and bottoms are slightly browned. Remove the baking tray from the oven and place it on a wire rack to cool*.
- While the macaroons are cooling, melt the chocolate chips and 1 tablespoon of coconut oil in a double boiler, or in the microwave. If microwaving, pause every 20-30 seconds and stir to ensure you don’t burn the chocolate.
- Once macaroons are completely cool, use a fork or your hands to dip the bottoms into the melted chocolate so it comes up over the edges slightly.
- Place macaroons on a parchment paper-lined baking sheet. Optional: Drizzle additional chocolate over the top of the macaroons. Place the tray in the fridge until chocolate has set.
- Once the chocolate has set, peel macaroons away from parchment paper and transfer to a serving plate or container for storage. Macaroons will stay fresh covered at room temperature for a week, or in the fridge for several weeks. Best consumed from room temperature!
- *Place the tray in the fridge once they’ve come to room temperature after baking. This will help solidify the macaroons and prevent them from crumbling when you dip them in the chocolate.
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