Oh my word! These macaroons are really good! The flavor and texture are reminiscent of Bounty bars. They’ve been on my to-do-list for a little while, and although I didn’t intend on making them today, I came home and really felt like some baking therapy. I didn’t have to buy any ingredients as I had leftover desiccated (flaked) coconut from when I made cupcakes.
They are easy to make, deliciously moist, chewy, coconutty and sweet, making them perfect with a cup of tea or coffee. The best part of these treats are that they are dairy-free, gluten-free, vegan-friendly and alternatively sweetened with agave nectar – so you won’t get that sugar spike after eating one.
The recipe couldn’t be simpler, just dump all the ingredients into a bowl, mix, scoop, bake, allow to cool and drizzle with melted chocolate. In fact, you could forego the chocolate, if desired. To drizzle, I usually use a plastic squeezy bottle, however, mine just broke, so I had to resort in amateuristically (no such word, but you get my drift) drizzling with a spoon… oh well, even though they aren’t as pretty as they could be, they still taste good! The Flying Apron baking book has come up with yet another winner!
Now what category do they go under? Cookie? Not quite. Biscuit (UK)? Nope. Baked confection? Getting closer. I guess they are best described as mini-cakes, so I’ll file them under cakes!
CHOCOLATE DRIZZLED COCONUT MACAROONS – GLUTEN-FREE & VEGAN
Makes 11-12
Adapted from “Flying Apron’s Gluten-Free & Vegan Baking Book”, by Jennifer Katzinger
Ingredients
For the macaroons
- 55 g (⅓ c) brown rice flour
- 225 g (2 ½ c) unsweetened desiccated (flaked) coconut
- 120 ml (½ c) coconut milk
- 80 ml (⅓ c) agave nectar
- 1 small pinch salt
- 1 teaspoon vanilla extract
To decorate
- 100 g (3.5 oz) dark chocolate*, melted
* Make sure that the chocolate is vegan friendly.
Method
1. Preheat oven to 180°C (350°F) and line a baking tray (pan/sheet) with a silicone mat or parchment paper.
2. In a large bowl, mix all the macaroon ingredients together – brown rice flour, coconut, coconut milk, agave, salt and vanilla extract until evenly combined. The mixture will be moist and very slightly sticky.
3. Using one 5 cm (2 inch) diameter ice-cream scoop, scoop out portions of the dough onto the prepared tray (pan/sheet). Ensure that you pack the scoop tightly, and dip the scoop in cold water between scoops to avoid unnecessary sticking.
4. Bake in middle of preheated oven for 15-18 minutes or until just lightly browned. Try not to over bake.
5. Remove from oven and let cool on the baking tray (pan/sheet).
6. Once cool, drizzle or dip in chocolate and let set. Enjoy!
Honey and Spice 
Chocolate and coconut macaroons are one of my favorite desserts! The unique flavor coconut provides is just awesome!
Pingback: Macadamia Macaroons | vegangela
Hi Linda! Thanks for this awesome recipe. It’s great because it contains pantry staples and is so easy to put together. I love your addition of drizzled chocolate! Glad I found your blog and looking forward to more awesome recipes from you!
I know, right? I love the tropical theme to your macaroons – I might try it next time with macadamia nuts and crystallized pineapple. Can we still call them macaroons then?
YUM. Who cares what we call them, they would be delicious!! 🙂
Pingback: Bounty Balls « Honey and Spice
Hello, I just tried this recipe because my roommate and I were looking for something quick and easy to make for a dessert. They ended up coming out really dry. They wouldn’t stay together when I was trying to form them into balls. I had to add more agave nectar and they were still super crumbly and too dry to eat. Any recommendations or suggestions?
Hello Erin, Sorry about the misfortune with the macaroons. I can only imagine that the dryness of the flour and coconut could be accountable for this. To rectify this, I would have added more coconut milk and agave. If the mixture is moist and slightly sticky, there should be no problems with forming them into balls. As a note, these vegan macaroons are definitely not as moist or chewy as “traditional” macaroons.
May I also ask if you used the US cup or metric measurements?
Just made these for Passover tonight. The first batch tasted great but I had a hard time drizzling the chocolate so I decided to dunk them in for a chocolate-covered look. The chocolate must have been pretty heavy, because the beautiful macaroons started falling apart in the chocolate! Its seems like perhaps the type of chocolate I used caused this (I’ve used other non vegan chocolate for similar recipes and haven’t had a problem). Do you have any recommendations for types of vegan chocolate and methods for best melting? (I heated mine up in a bowl over bowling water.) Thanks!
Hello Johanna, Thank you for visiting and trying out the macaroon recipe. I’m sorry to hear of the problems with the chocolate. I normally melt chocolate in a double boiler, like you, but the water underneath is barely simmering and the bowl does not touch the water. If the water gets too hot and/or the chocolate comes into contact with any steam, it can cause the chocolate to seize up. The trick is to be patient when melting chocolate. I’d suggest chopping the chocolate into smaller pieces, place them into an oversized bowl (one that will easily sit on top of a saucepan without touching the water on the bottom). Heat about 1 inch water in the bottom of the pan, until just simmering, then place the bowl of chocolate on top. Turn the heat off/very low, and stir until the chocolate is melted.
Pingback: Blissful Coconut Macaroons Recipe – Vegan – Dessert A Day Project #2
Pingback: Blissful Coconut Macaroons Recipe – Vegan – Dessert A Day Project #2 | Recipe Tips
Pingback: Vegan Video Recipes | Blissful Coconut Macaroons Recipe – Vegan – Dessert A Day Project #2
Pingback: Blissful Coconut Macaroons Recipe - Vegan - Dessert A Day Project #2 - Vegan Recipes
Pingback: Blissful Coconut Macaroons Recipe – Vegan – Dessert A Day Project #2 | Dish Hour
Pingback: Blissful Coconut Macaroons Recipe – Vegan – Dessert A Day Project #2 | Vegetarian