Vegan Coconut Macaroons with Dark Chocolate Base
These chewy coconut macaroons combine sweetened flaked coconut with rich full-fat coconut milk and maple syrup for naturally sweet treats. Each golden-brown cookie sits atop a circle of melted dark chocolate that sets firm in the freezer. The brown rice flour helps bind the coconut mixture while cream of tartar and baking soda provide subtle lift. Perfect for dessert platters or afternoon treats, these cookies are best served chilled and stored in the freezer where the chocolate base stays crisp.
Ingredients
- ⅝ cup canned coconut milk, full fat, not lite
- ¼ cup maple syrup or golden syrup, or half of each
- ⅓ cup brown rice flour
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- ¼ teaspoon baking soda
- 2 ¼ cups sweetened flaked coconutunsweetened coconutstart with 2 cupsdietary
Add sweetener to taste
- ½ cup chocolate chips or dark chocolate, best quality, chopped
Instructions
- 1
Preheat oven to 375F and line large baking sheets with parchment
- 2
Stir together coconut milk, maple syrup, brown rice flour and vanilla until evenly blended
- 3
Add cream of tartar and baking soda, stir well, then mix in flaked coconut
- 4
Let batter stand for 10 minutes if too loose to pack
- 5
Scoop 12 generously packed balls onto parchment lined baking sheets
- 6
Bake one sheet at a time for 14 minutes or until nicely browned
- 7
Cool completely then peel away from parchment
- 8
Melt chocolate chips in microwave using 50% power, stirring every 60 seconds
- 9
Line plates with parchment and spoon tablespoon-size circles of melted chocolate
- 10
Place one macaroon on each chocolate circle
- 11
Freeze for 20 minutes until chocolate sets, then peel from parchment
Tips
If using unsweetened coconut, start with 2 cups and add more as needed until batter holds together well when scooped.
Bake longer than 14 minutes for extra browning if you prefer deeper color and more toasted coconut flavor.
Store macaroons in freezer where they taste great cold and the chocolate base stays firm.
Good to Know
Store in freezer for best texture and chocolate stability.
Can be made completely ahead and stored frozen for up to 1 month.
Serve directly from freezer while chocolate is firm.
Common Mistakes
Don't use lite coconut milk as it won't provide enough richness and binding
Allow batter to rest if too loose to avoid flat, spreading cookies
Substitutions
Add sweetener to taste
FAQ
Can I use unsweetened coconut instead?
Yes, start with 2 cups and add more as needed. You may want to increase the maple syrup slightly for sweetness.
How long do these keep in the freezer?
They'll stay fresh for up to 1 month when stored in an airtight container in the freezer.
Can I skip the chocolate base?
Absolutely! The macaroons are delicious on their own. You could also drizzle melted chocolate on top instead.