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Plant-Based Coconut Macaroons

Prep Time 5 minutes
Cook Time 15 minutes


  • 2 cups Unsweetened Shredded Coconut
  • 1/3 cup Flour (I used whole wheat)
  • 1/2 cup Plant-based milk (almond, coconut, cashew, etc.)
  • 1/2 cup Maple syrup
  • 1/2 tsp Vanilla extract
  • 1/8 tsp salt
  • 3/4 cup Dairy-free semi-sweet chocolate chips (read the ingredients)


  1. Preheat oven to 350 degrees and line two baking sheets with parchment paper or non-stick baking mats.

  2. In a medium glass or ceramic bowl, mix together all the ingredients except for the chocolate chips and microwave for about three minutes, stirring halfway through.

  3. Drop the macaroon batter on the baking sheets using a teaspoon. You should get about 30 macaroons total.

  4. Bake for about 15 minutes, removing the macaroons from the oven when they just start to turn golden brown. Allow them to cool completely.

  5. Melt your chocolate chips and dip each macaroon into the chocolate, covering about 1/3-1/2 of the macaroon. Put them back on the baking sheets and chill in the refrigerator for about 10 minutes or until the chocolate is set.