Easy Vegan Chocolate Coconut Macaroons
These vegan chocolate coconut macaroons are easy to make with just 6 healthy ingredients for the most delicious chocolate treat!
Coconut lover? You’ll love this easy coconut macaroon recipe for a delicious treat that’s perfect for Christmas and special occasions.
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.
Made with just 6 ingredients with a decadent chocolate flavor and firm but chewy texture, these are sure to become one of your favorite recipes for the holidays!
- 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 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!
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.
More Holiday Desserts
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Easy chocolate coconut macaroons you can make with just 6 ingredients and are completely vegan and gluten-free! You will love the rich chocolate coconut flavor of these delicious coconut treats.
- 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!
Storing: Store in a sealed container in the fridge for up to 2 weeks or freezer for up to 3 months. They’re ok at room temperature for a while but the chocolate may start to melt if it’s too warm.
- Serving Size: 1
- Calories: 125
- Sugar: 8 g
- Fat: 8 g
- Carbohydrates: 13 g
- Fiber: 2.5 g
- Protein: 2 g
Keywords: vegan chocolate macaroons, chocolate coconut macaroons