HERE FOR THE GOOD STUFF? THESE DISCOUNT CODES ARE FOR YOU

Vegan Chocolate Dipped Coconut Macaroons

July 31, 2022

These Vegan Chocolate Dipped Coconut Macaroons are such an easy and delicious cookie recipe to make using all gluten-free, nut-free and paleo ingredients.These Vegan Chocolate Dipped Coconut Macaroons are such an easy and delicious cookie recipe to make using all gluten-free, nut-free and paleo ingredients.

I am full on OBSESSED with these macaroons!!! Filled with coconut and dipped in chocolate – there is really nothing not to love. Plus they are vegan, gluten-free, nut-free and SO easy to make. You can whip these up for your next occasion, holiday or just on a random day you are craving some macaroons like we were.

The crunchiness of the coconut and the sweetness of the chocolate combined is truly so dreamy – you will love.

I cannot wait to hear what you think of this!! Don’t forget to tag me on Instagram and Tiktok if you try it.

What ingredients you need to make Chocolate Dipped Coconut Macaroons:

  • Finely shredded unsweetened coconut – you want it to be shredded almost like a rice consistency
  • Coconut sugar – this is the best sugar option here or you can use a mix of cane sugar and brown sugar
  • Tapioca flour – you could use an arrowroot flour as well
  • Full-fat coconut milk – milk should be shaken up so it has some of the creaminess
  • Dark chocolate – any good quality chocolate that melts well for dipping

How to make easy Coconut Macaroons:

  1. Preheat oven to 325 degrees and line a baking sheet with parchment paper
  2. In a large bowl, mix the coconut, coconut sugar and tapioca flour
  3. Mix in the milk and stir to combine
  4. Scoop about 2 tablespoons of cookie batter with a scooper and add to the baking sheet (press the mixture down firmly to really pack it in the scooper)
  5. Repeat for rest of the cookies then bake in oven for 20-25 minutes or until the edges are golden
  6. Allow the macaroons to cool for a few then dip the bottom of each in chocolate and add to the baking sheet (I like to place them upside down so the chocolate hardens well!)
  7. Add to the fridge to harden for about 20 minutes then enjoy!

These Vegan Chocolate Dipped Coconut Macaroons are such an easy and delicious cookie recipe to make using all gluten-free, nut-free and paleo ingredients.

FAQs on making Chocolate Dipped Coconut Macaroons:

  1. Are these cookies Kosher for Passover? Yes they are definitely kosher-friendly for Passover – just look for kosher mark on the ingredients you use if needed.
  2. Do you have to dip these cookies in chocolate? Not if you don’t want to. But you can leave them as is after they bake if you prefer! I love eating the chocolate and coconut combo so I always do, but totally up to you.
  3. How long do these macaroons stay good for? About 5 days in airtight container in the fridge, 7 days in the fridge and 2 months in the freezer.

A few other healthy and delicious dessert recipes to make:

4-ingredient Strawberry Shortcake Ice Cream Bars

The Best Paleo Flourless Chocolate Cake (gluten-free)

Copycat Entenmann’s Chocolate Chip Cookies

The Most Epic Vegan Sugar Cookie Bars (gluten-free)

Print

Vegan Chocolate Dipped Coconut Macaroons

These Vegan Chocolate Dipped Coconut Macaroons are such an easy and delicious cookie recipe to make using all gluten-free, nut-free and paleo ingredients.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: Makes 9-12 cookies 1x

Ingredients

Scale

Instructions

  1. Preheat oven to 325 degrees and line a baking sheet with parchment paper
  2. In a large bowl, mix the coconut, coconut sugar and tapioca flour
  3. Mix in the milk and stir to combine
  4. Scoop about 2 tablespoons of cookie batter with a scooper and add to the baking sheet (press the mixture down firmly to really pack it in the scooper)
  5. Repeat for rest of the cookies then bake in oven for 20-25 minutes or until the edges are golden
  6. Allow the macaroons to cool for a few then dip the bottom of each in chocolate and add to the baking sheet (I like to place them upside down so the chocolate hardens well!)
  7. Add to the fridge to harden for about 20 minutes then enjoy!

Notes

*Store leftovers in airtight container for 5 days, fridge for 7 days or freezer for 2 months. I love eating these cold

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

Leave a Reply

Your email address will not be published.

Recipe rating

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

Click to edit CSS
Click to edit CSS
rachLmansfield

rachLmansfield