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Home › Recipes › By Type › Desserts

Easy Coconut Mocha Vegan Macaroons {Video}

by Lindsay Cotter · 09/14/2016

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Vegan macaroons made EASY and QUICK! These Mocha Coconut Vegan Macaroons “cocoroons” are flavored with dark chocolate, espresso, and bourbon vanilla.  A healthy cookie that you will love! Made with a few simple ingredients, these are gluten-free cookies! Plus, a video tutorial, showing just how easy they are to make. 

This mocha vegan macaroon recipe is sponsored by my Better Body Foods Friends! I’m thankful they supply us with such healthy, gluten-free, and organic products.

Two Vegan Macaroons on parchment paper with melted chocolate drizzled in a zig-zag pattern over the macaroons.

OK friends, I’m a little too excited for this recipe, coconut mocha vegan macaroons. They are my new science project. A tasty, yummy, gluten-free vegan macaroons science project. You see, you might’ve noticed that I posted the aquafaba tutorial last weekend. If you didn’t, I highly recommend you check it out. It’s pretty nifty.

That being said, once I started using Aquafaba, I couldn’t stop. They were so much I wanted to check out. Baking season is upon us, and I couldn’t wait to see if this egg white replacer would really work in certain recipes… hence the vegan macaroons and all that fluffy chickpea jazz.

Homemade aquafaba made from chickpea water in a stand mixer bowl with a whisk attachment.

Vegan Macaroons rounds lined up on parchment paper with a coconut and mocha drizzle on top of macaroons.

I have a lot of friends and readers who have certain allergies or are on elimination diets. Heck, I’m the same way. Sometimes I have to back off certain foods for a while and other times I’m A-OK. I think this is true for everybody. It really depends on our own unique needs, am I right?

What’s the difference between vegan macaroons and French macarons?

Speaking of unique needs, vegan macaroons with chocolate and espresso. It is a need – a must need. And it is so easy, I just love it. But don’t confuse these mocha vegan macaroons with French macarons.

The coconut macaroon (with two oo‘s) is composed of egg whites, sugar, and dried coconut, and sometimes dipped in chocolate. Although I personally think that “sometimes” should be ALL THE TIME. French macarons are almond flour sandwich cookies. I haven’t mastered those yet. One vegan cookie at a time here, mmm k? Plus I ain’t that fancy yet Y’all!

Close up view of a vegan macaroon with thick texture topped with chocolate drizzle and small coconut shreds.

OK so back to my Aquafaba story. This was my second time experimenting with it and I really loved the outcome.

All you need is about a cup of the aquafaba (whipped) then gently mix it with your coconut flakes, organic coconut palm sugar, extracts, and a little bit of maple syrup.

I used Better Body Foods Coconut sugar with their Madagascar Bourbon vanilla. Oh my heavens that is such a good combo. It’s nutty and delicious. Organic Coconut sugar an unrefined brown sugar with a deep caramel flavor (but vegan caramel of course). It’s produced from the sap of cut flower buds of the coconut palm.

A bag of Organic Coconut Sugar from Better Body Foods standing upright on a counter with an open top, a small measuring cup scooping out sugar.

An open bag of coconut sugar, focused on the brown coconut sugar crystals.

Madagascar Bourbon vanilla (cultivated on the Isle of Bourbon in Madagascar) is also a great vegan cooking extract to use rich desserts.  Madagascar vanilla beans are made with the highest quality and plump moist vanilla beans. Yes, I said plump and beans in the same sentence. But stay with me here…

Now you’re going to combine that with melted dark chocolate or my magic shell and espresso. Like for reals,

These vegan macaroons taste like a toasted coconut dark chocolate vanilla latte.

Did those exist yet? Because Starbucks should really get on the ball with that if so. But we will stick with mocha for the time being.

A thick drizzle of melted dark chocolate being poured over a coconut macaroon on a sheet of parchment paper

Anyway, after making a batch or two, it was time to test out the coconut macaroons on my coconut macaroon loving mother. She is the queen of macaroons. Yep, her favorite. I was hoping she would give the thumbs up, and that she did. I didn’t even tell her that they were vegan macaroons.

Do I get bonus points for trickery? Haha. Maybe.

But I’ll show you just how NOT tricky this vegan macaroons recipe is to make. Mmm k?

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EASY Coconut Mocha Vegan Macaroons {Video Tutorial}


  • Author: Lindsay Cotter
  • Total Time: 30 minutes
  • Yield: 12–16 cookies depending on cookie scooper size 1x
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Description

EASY Coconut Mocha Vegan Macaroons {Video Tutorial}


Ingredients

Scale
  • 1 cup or more whipped aquafaba from my recipe tutorial. This is basically just chickpea brine that’s whipped. see notes of alternative
  • 2 cups unsweetened shredded coconut
  • 1/2 cup coconut sugar
  • 1/2 tsp Madagascar bourbon vanilla
  • 1/4 tsp almond extract
  • 1/3 cup maple syrup
  • 2 tbsp ground espresso or coffee (regular or instant)
  • Pinch of salt

Topping:

  • Dark chocolate (vegan)
  • Or use my vegan/paleo Magic Shell Recipe (see notes)

Instructions

  1. Preheat the oven to 325F
  2. In a large bowl, mix the aquafaba peaks and vanilla together
  3. Add the coconut and sugar to the aquafaba mixture and stir until all the coconut is evenly coated.
  4. Gently fold in your maple syrup, espresso, and pinch of salt and mix again.
  5. Pack the macaroon mixture into a cookie scoop to form dome shapes.
  6. Place the macaroons on a cookie sheet that has been lined with parchment
  7. Bake for 20 minutes until they start to brown slightly.
  8. Remove and Allow them to cool.
  9. Once the macaroons have cooled, make the chocolate topping.
  10. Melt baking dark chocolate and drizzle or dip on your macaroons. You also use my vegan chocolate magic shell recipe
  11. Place them on parchment to cool completely before eating.
  12. Store in the fridge.

Notes

  • Dark Chocolate Magic Shell Recipe for topping, recipe is from this post – chocolate magic shell recipe
  • You can try using agave nectar but it might not be as thick to hold macaroon together as maple syrup. It’s best to use a cookie scooper to pack the coconut mix in then place on baking sheet.
  • Egg replacer alternatives- Aquafaba alternative If you are paleo, 2-3 egg whites whipped works great. IF you are vegan and don’t want to use aquafaba, you can try adding 1 -2 tbsp of a pea protein or another egg replacer. I’ve also heard that you can use Agar Powder – For each egg white, dissolve 1 tbsp plain agar powder in 1 tbsp water. Whip, chill and whip again.
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Category: dessert
  • Method: baking
  • Cuisine: french american

Keywords: macaroon, mocha, coffee, dessert, vegan, gluten free, easy recipe

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

NUTRITION  FACTS: 

Well, I wish I knew the calories for the aquafaba, but either way, these vegan macaroons are light and healthy! Estimated around 80-100 calories each. 

All right guys, here’s a short video tutorial to motivate you to make these easy vegan macaroons.

Honestly, go grab make some aquafaba, grab some coconut, coconut sugar, vanilla, and let’s test out more vegan goodness!

Vegan Macaroons Video Tutorial

A coconut macaroon with dark chocolate drizzle being held up to show thick texture and hardened chocolate drizzle.

A close up view of a coconut macaroon with a thick drizzle of espresso-chocolate on top shining on top of the round macaroon.

P.S. These vegan macaroons will be an EASY vegan “cookie” for the holidays.

You know when you have a ton of people over with so many different allergies and you want to accommodate them all?  Yep, that’s me… Food allergy people pleaser. Maybe I should start a blog like that.

Signing off, because I’m thinking way too much now.

Ever made macaroons or French macarons?

 

signature1

 
 
 
Coconut macaroons lined up on parchment paper with a dark chocolate drizzle on top of each round cookie.
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Categories: Desserts, Gluten Free, Grain Free, Has Video, Snacks and Appetizers, Vegan Tags: baking, cookies, grain free snacks, kid friendly

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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  1. Kathy says

    04/13/2019 at 5:06 PM

    I just have a question, do you add the espresso powder to the coconut mixture? I watched the video but didn’t see it added or listed in recipe. Thanks, I’m planning on making them soon.

    Reply
    • Lindsay Cotter says

      04/14/2019 at 9:40 AM

      just added to recipe! Let me know if makes sense. 🙂 Sorry about that.

      Reply
      • Kathy says

        04/14/2019 at 9:03 PM

        Thanks for the quick answer to my question! It definitely makes sense ?

        Reply
  2. candace says

    03/28/2017 at 7:24 PM

    Is it one cup whipped aquafaba or one cup aquafaba prior to being whipped? Thanks!

    Reply
    • Cotter Crunch says

      03/28/2017 at 8:29 PM

      Oh it’s one cup whipped. I’ll update that. Thanks

      Reply
  3. Samantha says

    01/04/2017 at 12:25 AM

    Hi Lindsay! Just wondering where in the recipe does it say when to add in the maple syrup and salt to the mixture?
    Thanks! 🙂

    Reply
    • Cotter Crunch says

      01/04/2017 at 8:36 AM

      Thanks for pointing that out! I just updated it. You add the maple after you mix the sugar and aquafaba. Does that make sense?

      Reply
  4. Laura says

    09/16/2016 at 6:21 AM

    Macaroon + coconut + mocha all in one . . . but can it be true!?!? These look dreamy and delicious, and anything with chocolate magic shell is a win for me!

    Reply
    • Cotter Crunch says

      09/17/2016 at 9:42 PM

      so true! and so good!

      Reply
  5. Alisa Fleming says

    09/15/2016 at 10:37 PM

    That aquafaba looks too fun to experiment with. I’ve used it in a few recipes, but nothing like these stunning macaroons.

    Reply
    • Cotter Crunch says

      09/16/2016 at 6:38 AM

      what recipes have you tried? I would love more!

      Reply
      • Alisa Fleming says

        09/16/2016 at 9:15 AM

        So far I’ve just used it in savories for the magazine I work with – for them recipes need to be free of the top 11 allergens, so I’ve been using it where it fits. One was in an obvious place – veggie burgers! That issue is already out. I can’t say on the next one 🙂 I still haven’t tried it in sweets or as a meringue, like I’ve often seen it. For some reason, I thought you used eggs in your baking Lindsay, but cool that you are working with alternatives, too! We can use eggs in our home, but I have a lot of vegan and allergen-free requests, so I need to play around with this more!

        Reply
  6. Kristy from Southern In Law says

    09/15/2016 at 10:11 PM

    Coconut, coffee AND chocolate together!? These look amazing – and don’t sound too hard to make either! Win win!

    Reply
    • Cotter Crunch says

      09/16/2016 at 6:38 AM

      Oh you would love this Kristy! WIN WIN for sure!

      Reply
  7. Cassie says

    09/15/2016 at 6:56 PM

    I LOVE macaroons! The chocolate drizzle looks DIVINE. And food allergies kind of work the same for me–if I have too much peanut butter I have to back off of it because it will hurt my stomach!

    Reply
    • Cotter Crunch says

      09/15/2016 at 9:58 PM

      I can totally relate. When mold allergies are high here, I have to back off PB for sure!

      Reply
  8. Paige says

    09/15/2016 at 11:59 AM

    Girl, everything you make looks amazing! Love the chocolate drizzle.

    Reply
    • Cotter Crunch says

      09/16/2016 at 6:39 AM

      haha, thanks! the drizzle is the best part, right?

      Reply
  9. Sarah- A Whisk and Two Wands says

    09/14/2016 at 8:48 PM

    Girl you are killing me with these!!! Can you PLEASE send me a dozen, ok ok I’ll settle for 2!

    Reply
    • Cotter Crunch says

      09/15/2016 at 4:05 PM

      yes i can! i’ll make a dozen for you ANYTIME! <3

      Reply
  10. Jody - Fit at 58 says

    09/14/2016 at 7:58 PM

    I won’t make as you know but I want them!!! 🙂

    Reply
    • Cotter Crunch says

      09/15/2016 at 4:04 PM

      I think we need to move closer so i can share cookies!

      Reply
  11. Sonali- The Foodie Physician says

    09/14/2016 at 6:55 PM

    Oh my, these look AMAZING! So many great ingredients and that espresso just one more layer of awesomeness! Isn’t aquafaba the best? I’ve recently been obsessed with it too!

    Reply
    • Cotter Crunch says

      09/14/2016 at 9:08 PM

      thanks friend!

      Reply
    • Cotter Crunch says

      09/15/2016 at 4:02 PM

      it so is! love it!

      Reply
  12. GiGi Eats says

    09/14/2016 at 6:28 PM

    While magicians are not supposed to break their code and discuss their secrets… I really must know how you friggin’ take such AMAZING PHOTOS. You may have blogged about this, but I clearllllyyyyy missed that one!

    Reply
    • Cotter Crunch says

      09/15/2016 at 3:44 PM

      Haha I haven’t yet. Should I? I feel like i still need more practice

      Reply
  13. Laura says

    09/14/2016 at 5:25 PM

    These macaroons look amazing! I love the addition of mocha flavor! Bourbon vanilla is one of my favorite pantry baking staples….and sign me up for all things coconut! This recipe truly looks perfect!

    Reply
    • Cotter Crunch says

      09/15/2016 at 4:15 PM

      that is my fav too! that vanilla! oh my!

      Reply
  14. Jessica @ Nutritioulicious says

    09/14/2016 at 5:17 PM

    Oh man, these look so delicious! Love your use of aquafaba!

    Reply
    • Cotter Crunch says

      09/15/2016 at 7:43 AM

      thanks friend!

      Reply
  15. Taylor Kiser says

    09/14/2016 at 5:03 PM

    So I really need these coconut mocha macaroons in my life!! Genius, my friend!

    Reply
    • Cotter Crunch says

      09/15/2016 at 3:44 PM

      thank you! I know you’d love!

      Reply
  16. Meghan@CleanEatsFastFeets says

    09/14/2016 at 12:02 PM

    You have mad skills my friend. I’m loving the videos too.

    Reply
    • Cotter Crunch says

      09/14/2016 at 1:42 PM

      you have mad ALL skills. just sayin…

      Reply
  17. Laura @ Sprint 2 the Table says

    09/14/2016 at 9:23 AM

    If I didn’t love you so much I’d be jealous of your genius. Love, love, love the mocha idea too.

    Reply
    • Cotter Crunch says

      09/14/2016 at 1:50 PM

      haha nah, we bros. We share genius factor

      Reply
  18. Les says

    09/14/2016 at 8:36 AM

    Hi there

    That’s a great recipe – looks totally yummy, I will definitely try these! I have a page – similar subjects, perhaps you want to check it out? It’s slimtrim.com, it is workouts, health advice and recipes, I think you’ll enjoy it – perhaps you want to do an article for us and we can do one for you? Guest posting in other words, think about it and let me know 🙂

    Les

    Reply
  19. Shashi at RunninSrilankan says

    09/14/2016 at 8:35 AM

    Thank you thank you thank you for introducing me to whipped aquafaba! LOVE that tutorial and gosh-farn – so LOVE these cocoroons! Hey, so I’m trying to cut my sugar intake for the next week or so and have been seeing a lot of articles on substituting with stevia and xylitol in baking/treats etc – and was wondering what your take was on xylitol for a temp period like say in making these cocoroons? Thanks lovely!

    Reply
    • Cotter Crunch says

      09/14/2016 at 10:22 AM

      Yes! So xylitol works great with Paleo baking. It doesn’t work well with the aquafaba though. So you could make these with egg whites and xylitol and it would be perfect!

      Reply
  20. Rebecca @ Strength and Sunshine says

    09/14/2016 at 8:34 AM

    Coconut macaroons are THE best! I’m a sucker for anything chocolate and coconut of course!

    Reply
  21. Emily Kyle says

    09/14/2016 at 7:17 AM

    These look so decadent and delicious! Its hard to believe they are made with good-for-you plant-based ingredients! Yum!

    Reply
  22. Linz @ Itz Linz says

    09/14/2016 at 6:25 AM

    OH MY GOODNESS!!! i love love love macaroons!!

    Reply
  23. Megan @ Skinny Fitalicious says

    09/14/2016 at 6:05 AM

    I could eat the whole tray of these. The coconut-chocolate flavors remind me of a Girl Scout Cookie I used to love.

    Reply
  24. Susie @ Suzlyfe says

    09/14/2016 at 5:45 AM

    AQUAFABULOUS. That is all. Totally pinning.

    Reply
    • Cotter Crunch says

      09/14/2016 at 6:46 AM

      LOL! totally using that term from now on

      Reply
  25. Michele @ paleorunningmomma says

    09/14/2016 at 5:05 AM

    I love macaroons but never tried them mocha-style! I bet they’re simply amazing 🙂

    Reply

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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