Vegan Chocolate Coconut Macaroons
on Nov 09, 2023, Updated Aug 02, 2024
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These vegan chocolate coconut macaroons are easy to make with just 6 healthy ingredients for the most delicious chocolate treat that’s perefect for Christmas or any other special occasion.
This recipe is a variation on a classic coconut macaroon and is made without egg whites, heavy cream, sweetened condensed milk or other traditional macaroon ingredients. Instead, it use cashews, coconut and dates to create a delicious chocolate coconut cookie that’s perfect for dipping in chocolate.
For a non-chocolate version of this recipe, try this Vegan Coconut Macaroons Recipe or these Coconut Almond Macaroons made with almond flour and maple syrup (no dates).
For more delicious coconut desserts, you’ll have to try these Homemade Mounds Bars, Oatmeal Coconut Cookies, No-Bake Vegan Almond Joy Bars or Vegan Chocolate Coconut Bars next.
Ingredient Notes
- Dates: You can use any variety of dates. Medjool dates are recommended. These sweeten and bind the cookies and I can’t recommend a suitable substitution for this recipe.
- Cashews: Use plain, raw cashews with no added oil or salt. They can be substituted with blanched almonds.
- Coconut: Use unsweetened fine or medium shredded coconut (desiccated coconut). This is a key ingredient so no substitution is available.
- Cocoa Powder: Regular baking cocoa powder, dark cocoa powder or raw cacao powder all work well. For plain macaroons, try these Easy Vegan Coconut Macaroons.
- Chocolate: Any dairy-free chocolate chips, dark chocolate chips or dark chocolate works.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step-by-Step Instructions
Step 1: Soak the Dates
Place the pitted dates in a bowl and cover them with hot water. Let them soak for 15 minutes.
Before draining them, reserve a few tablespoons of the soaking water and set them aside.
Quick Note: It’s okay if the dates remain wet, just make sure any excess water has been drained off. I try to press them against the bottom or side of the bowl when draining to help remove excess water.
Step 2: Blend Coconut & Cashew
While the dates are soaking, add the cashews and coconut to a food processor. Blend until they reach a pasty, oily consistency. This make take a few minutes.
Start preheating the oven to 350 F and line a large baking sheet with parchment paper.
What should the consistency be like? It will still be crumbly but have an oily sheen and almost a paste-like consistency. It’s important you allow it to get oily as this is what creates the amazing, buttery texture once baked!
Step 3: Blend Dough
Add the soaked dates and 1 tbsp of the reserved soaking water along with the cocoa powder, salt and vanilla to the food processor.
Blend into a crumbly and oily but sticky dough. You should be able to pinch it between your fingers.
Step 4: Shape Macaroons
Use a small cookie scoop to shape the chocolate mixture into 20 approximately 1-1.5 inch small mounds, placing them on the prepared baking sheet.
If you don’t have a cookie scoop you can use a rounded tablespoon and your hands to shape the cookies.
Quick Note: The dough can be a little fragile so you may have to do a bit of surgery with your fingers once you scoop each macaroon. They don’t have to be perfect!
Step 5: Bake the Macaroons
Bake in the oven for 12 minutes until the edges are golden brown then let cool on the pan for at least 30 minutes. You can pop them in the fridge to help cool them down!
Quick Note: The macaroons will be fragile when they come out of the oven so resist the urge to handle them. Once they cool, they’ll firm right up.
Step 6: Dip in Chocolate
When you’re ready, melt the chocolate in a double boiler or in a microwave-safe bowl in the microwave in 15-second intervals, then press the bottoms of the macaroons into the chocolate so it coats the bottom and about 1/4 inch up the sides.
Place the coated macaroons back on the cookie sheet.
Once you’ve coated them all, drizzle any remaining chocolate over the top of each macaroon.
Place them in the fridge until all of the chocolate has hardened. This should take about 30 minutes. They’re now ready to enjoy!
Recipe FAQs
You can use either fine or medium sweetened or unsweetened shredded coconut (desiccated coconut) for this recipe. I prefer and recommend unsweetened coconut. You’ll get a better texture and they won’t be overly sweet. However, if you prefer things on the sweeter side, go ahead and use sweetened coconut.
No problem. Just use your hands to create the best macaroon shapes you can. They should be about 1.5 inches across in the shape of a little dome. Like a haystack cookie!
Store macaroons in an airtight container in the fridge for up to 10 days or freezer for up to 3 months. They can be kept at room temperature for some time, however, the chocolate will start to melt if gets too warm.
Sorry, this particular recipe really does require a food processor to achieve the right consistency for the cashews and coconut.
Traditional macaroons are not vegan as they typically use ingredients like egg whites, butter and milk. This recipe is dairy-free and egg-free, which makes it completely vegan. Just be sure to use dairy-free chocolate to keep it vegan.
Yes! The macaroons freeze well in a freezer bag or airtight container for 3 months. Let them cool completely before freezing.
Vegan Chocolate Coconut Macaroons
Ingredients
- 1/2 cup pitted dates, 110 g
- 1 cup raw cashews, 150 g
- 2 cups unsweetened fine shredded coconut, 200 g
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1/4 cup cocoa powder, 25 g
- 1-2 tbsp reserved date soaking water
- 3/4 cup dairy-free chocolate chips or chopped dark chocolate, 130 g
Instructions
- Soak Dates: Place the pitted dates in a bowl and cover with hot water. Soak for 15 minutes. Before draining, reserve 2 tbsp of the soaking water and set aside. Drain the dates well. Squeezing off any excess water. It’s okay if they remain wet just make use any excess was has drained off.
- Blend Coconut and Cashews: While the dates are soaking, add the cashews and coconut to a food processor. Blend until it has a pasty, oily consistency. This make take a few minutes. You should almost be able to pinch it between your fingers.
- Mix Dough: Add the vanilla, soaked dates plus 1 tbsp of soaking water you reserved, salt and cocoa powder. Blend until you have a crumbly and oily but somewhat sticky dough. If needed, add up to another tbsp of the soaking water. You don’t want it overly wet but it should easily stick together.
- Prepare to Bake: Preheat the oven to 350 F and line a large baking sheet with parchment paper.
- Shape Macaroons: Use a small cookie scoop or your hands to create about 20 small dome shapes about 1.5 inches wide, placing them on the baking tray. The dough can be a little fragile so you may have to do a bit of surgery with your fingers once you scoop each macaroon. They don’t have to be perfect!
- Bake Macaroons: Bake for 12 minutes then let cool on the pan for at least 30 minutes. You can pop them in the fridge to speed up the cooling process. You want them almost completely cooled before dipping them in chocolate. They’ll be quite fragile after coming out of the oven but will firm completely once they cool, so avoid handling them until they’ve cooled.
- Melt Chocolate: When you’re ready, melt the chocolate using a double boiler or in a bowl in the microwave until completely smooth and creamy. If using the microwave, melt in 15-seconds increments, stirring in between. Once most of the chocolate has melted, stir to melt in the rest. This will prevent burning.
- Dip in Chocolate: Press each macaroon into the melted chocolate so it coats the bottom of the macaroon and about 1/4 inch up the sides. Lightly scrape the bottom of the macaroon on the edge of the bowl to remove any excess chocolate. You just want a thin layer there. Place the coated macaroons back on the baking tray. Once you’ve dipped them all, drizzle any remaining chocolate over the top of each macaroon. Sprinkle them with a additional shredded coconut, if desired.
- Chill: Place the tray in the fridge for 30 minutes or as long as needed to completely harden the chocolate.
- Enjoy right away or store for later!
I have made these several times and they are amazing! One time I rolled them raw, froze and dipped in dark melted chocolate for a cold raw truffle sort of thing. Both ways are fabulous!!
Sounds amazing! Glad you liked them. Thanks for the review!
It’s that ok if I use coconut flour?
I don’t think that would be a suitable substitute in this case. The coconut starts turning into a paste that binds them. There might be a macaroon recipe made with coconut flour if you look online though!
Wow these were amazing! I made half with milk chocolate and the other with no sugar added chocolate and both were so so delicious. Thank you!
So glad you enjoyed them! Thanks so much for the review!
These have a great texture and the perfect amount of sweetness. Thanks Deryn.
You’re so welcome, Sue! Thanks for trying them!
These are wonderful! I’ve made them three times already (about to do it a fourth time too!)
Amazing! They really are so yummy, aren’t they? So glad you enjoy them and thank you so much for the review.
So amazing! These macaroons were a huge hit in our house. So easy and decadent at the same time. I think they will be a holiday tradition for us.
Just made my first batch and they have turned out sooo beautiful. Thank you for such an easy and fantastic recipe, I’m sure I’ll be making some more for the holidays. 🙂
Yay! So glad you enjoyed, Maria! Thanks for leaving a review. Have a great holiday!
AMAZING!!! Glad you mentioned to process for a while or I would have stopped too soon. These are truly fantastic and the recipe is filed away with my holiday recipes! Thank you!
Made these today and oh wow- so yummy!! I left them maybe a bit too long in the oven but nonetheless they are so tasty! Again, just sweet enough to take the edge out of the bitter taste from the chocolate powder they have a lovely balance and one could eat more than 3 without feeling too guilty 😉 Thanks a lot Deryn, let’s see what else I can make today! xx
So glad you enjoyed these and I think 3 is just right for a serving size! It’s definitely hard to stop at 1. Have fun making more treats! Thanks for leaving a review!
Just made this recipe and they are so yummy! Easy to make with the step by step direction. A perfect treat for the holidays or and day…:)