Vegan coconut macaroons

vegan coconut macaroons side

Hi! I’m baaack! Apologies for a bit of a radio silence however I have actually had an enormously hectic week and dish advancement has actually needed to take a little bit of a rear seats. I returned from London late last night where I have actually invested the previous week decluttering, offering things away, packaging and cleansing in advance of conclusion on my bachelorette flat, which is set for tomorrow.

It’s been a tiring procedure, however it’s done now and as of tomorrow I will no longer be the owner of it. I feel a mix of relief and unhappiness as this was my very first home and I still keep in mind how chuffed I was when I initially got the secrets to it ten years back. It was my really top place that I might call ‘house’ and I took pleasure in living there, however then we disappeared to Greece and now we reside in Bristol and it’s for that reason end up being a little bit of liability and I figured that offering it is most likely the very best relocation.

Tasks aside, I have actually truly enjoyed myself in London. I handled to invest a great deal of quality time with a couple of excellent old pals of mine who still live there. It was so great to picnic in bright Regent’s Park, reminisce into the wee hours of the early morning, sleep on my pals’ extra beds (I had no bed by this point) and to befriend my pals’ kids and felines. I had a charming time!

Recipewise, I have something extremely basic yet scrumptious for you today. It’s a tray of sweet coconut macaroon cookies (not to be puzzled with French macarons) dipped in bitter sweet chocolate. They are crispy and toasted on the outdoors and soft on the within. I make them with (homemade) coconut butter, which is a fattier and more indulgent variation, or complete fat coconut milk, if that’s much easier. They are both scrumptious, utilize couple of components and I hope you’ll enjoy them.

PS: If you do make my vegan coconut macaroon do not forget to tag me on Instagram (#lazycatkitchen). I enjoy seeing your handle my dishes.

vegan coconut macaroons ingredients

vegan coconut macaroons mixture

vegan coconut macaroons

  • makes: 16
  • preparation: 15 minutes
  • cooking: 14 minutes


  • 80 ml/ 1/3 cup maple syrup
  • 120 ml/ 1/2 cup full fat coconut milk (at space temperature level) OR 80 g/ 2 3/4 oz coconut butter *
  • 120 ml/ 1/2 cup thin plant milk (if utilizing coconut butter)
  • 150 g/ 2 cups desiccated coconut
  • 100 g/ 3 1/2 oz vegan dark chocolate (optional)


  1. Warm up maple syrup in a little pot, on a low heat.
  2. When it begins to bubble strongly, blend in coconut milk or coconut butter. Blend up until entirely liquified. If utilizing coconut butter, blend in 120 ml/ 1/2 cup of thin (like soy or almond) plant milk thin out.
  3. Return the mix to the heat and permit to simmer carefully for a couple of seconds then remove the heat.
  4. Stir in desiccated coconut up until you get a homogenous mix. Rest for 10-15 minutes for the coconut to rehydrate a little.
  5. Utilizing an ice cream scoop or your hands, shape mounds of the mix on a parchment lined baking tray. Make sure the mix is relatively compressed in the center so that the cookies hold their shape after baking, I like keep the outside a bit shaggy.
  6. Bake in a 170 ° C/ 340 ° F for about 14-16 minutes or up until gently golden on top. Eliminate from the oven and permit them to cool off entirely as they will be vulnerable whilst warm.
  7. Melt chocolate really gradually in a blending bowl over a water bath.
  8. Spread melted chocolate over the base of each macaroon with a spoon and return them to the tray, chocolate side up. Enable the chocolate to set entirely– putting them in the refrigerator or freezer will speed this up.
  9. Shop in an airtight container, in the refrigerator. These cookies keep for 3-4 days.


* I make it from desiccated coconut myself, like in this dish.

If you desire more details on a few of the components that we utilize in our dishes, take a look at our glossary.

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