Plain or Chocolate Coconut Macaroon

Easy vegan coconut cookie recipe, adapted from The Joy of Cooking

Coconut Macaroons

If you love coconut macaroons, you'll also love Coconut Almond Macaroons, adapted from Wanda Beaver's 'Pie In The Sky' dessert cookbook.

This quick easy vegan cookie recipe comes very close to the coconut macaroons many remember from pre-vegan days.

And don't forget to try Coconut Almond Macaroons!

Total Prep & Cook Time: 45 Min

Yield: Eighteen 2 inch cookies

Nutrition Data, 28g Serving: 96 cal, 10g carb, 6g fat, 45mg sodium, 2g fiber, 1g protein, low Cholesterol. Estimated glycemic load 5


  • 3 cups unsweetened shredded coconut
  • 1/3 cup icing sugar
  • 3/4 cup full fat coconut milk
  • 2 Tbsp Ener G-Egg Replacer
  • 2 tsp almond or vanilla extract

Cookie Directions:

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  1. Preheat oven to 325 F
  2. Line 1 cookie sheet with parchment paper
  3. Mix coconut with icing sugar
  4. Whisk Ener-G Egg Replacer & extract into coconut milk
  5. Pour milk mixture into coconut mixture and mix thoroughly
  6. Drop by spoonful onto cookie sheets (a 2 Tbsp cookie scoop helps make uniform sized, perfectly round cookies
  7. Bake 20-25 minutes until golden
  8. Allow to cool completely before removing from pan

Recipe Tips:

We found that vegan coconut macaroons are somewhat crumblier than macaroons made with eggs, which is why we used lots of egg replacer.

Chocolate Lover's Variation: Add 3 Tbsp cocoa powder to the coconut mixture, otherwise make the cookie recipe as directed

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