Never miss a recipe! Subscribe Here

  • About
  • Contact
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cotter Crunch

Cotter Crunch

Delicious Healthy Gluten Free Recipes

  • All Recipes
    • By Diet
      • Dairy-Free
      • Egg-Free
      • Gluten-Free
      • Grain-Free
      • Low-Carb
      • Nightshade-Free
      • Nut-Free
      • Vegan
      • Vegetarian
      • Whole30
    • By Type
      • Breakfasts
      • Casseroles
      • Condiments
      • Desserts
      • Drinks
      • Main Dishes
      • Sides & Salads
      • Snacks & Appetizers
      • Stews & Soups
    • By Method
      • Air Fryer
      • Blender
      • Instant Pot
      • No-Bake
      • Oven
      • Slow Cooker
      • Stovetop
    • Quick Meals
    • With Video
  • Meal Plans
  • Shop
  • Start Here
    • Gluten-Free Eating
    • More Diet Guides
      • Autoimmune Protocol
      • Anti-Inflammatory
      • Vegan
      • Vegetarian
      • Whole30
  • Cookbooks
  • Search
Home › Recipes › By Type › Desserts
47 Comments

Mocha Coconut Macaroons (Vegan)

Avatar photo

by Lindsay Cotter Posted: December 6, 2022

Dairy-FreeEgg-FreeGluten-FreeGrain-FreeVegan
Jump to Recipe
This post may contain affiliate links. Read our disclosure policy.

Crisp and golden on the outside yet soft and flakey on the inside, these mocha coconut macaroons come together with simple ingredients in no time. Naturally gluten free and vegan, they’re dipped in chocolate and loaded with sweet coconut flavor for a tasty dessert perfect for every occasion. 

a bowl of vegan mocha coconut macaroons

Gluten Free Coconut Macaroons

If you’ve never had a coconut macaroon, you’re seriously missing out! In fact, they might be my all-time favorite cookie. Bold statement, I know. However, while I love all the classics like chocolate chip and sugar cookies, there’s just something truly irresistible about the light and chewy texture and sweet taste of macaroons. I can’t get enough! 

Plus, they’re unbelievably easy to make. All you have to do is combine the ingredients, roll the batter into balls, and bake. No chilling dough or working with tricky batters required. Desserts don’t get better than this. Trust me when I say you’ll want to whip up a big batch to serve at holiday parties, give away as gifts, and snack on yourself! 

What’s the Difference Between a Macaroon and Macaron? 

Often confused, macaroons and macarons are not the same things. However, they do have quite a few similarities. For instance, both desserts contain whipped egg whites as a crucial ingredient. They’re also both made without the use of flour and are naturally gluten free and kosher. 

two vegan mocha coconut macaroons one with a bite taken out of it

Macaroons: Pronounced mac-uh-roon, coconut macaroons originated in Italy and come from the Italian word, “maccherone,” meaning paste. Traditionally, macaroons were made with almond flavor and were adapted as a Passover treat. As the dessert gained popularity and began to spread throughout the world, the coconut flavor was adopted and remains the most common flavor found today. When compared to macarons, coconut macaroons are larger, densier, and chewier. Plus, they’re so much easier to make! 

Macarons: Pronounced mac-ah-ron,  these cookies are believed to have been brought from Italy to France by Catherine di Medici when she married Henri II in the 1500s. It is thought that the original macaron was something similar to an Italian pignoli. Known for their vibrant colors that indicate their flavor, macarons consist of two meringue-based cookies used to sandwich a sweet filling of jam or fruit curd, chocolate ganache, or buttercream. As a result, their texture is much lighter than macaroons, and they have a chewy consistency similar to cake. 

Simple Ingredients You’ll Need 

Traditionally, coconut macaroons are made with whipped egg whites. However, to keep our version vegan, we swapped them out with aquafaba instead, and you would never know the difference! 

ingredients needed for vegan mocha coconut macaroons
  • Aquafaba with Sugar – To keep this recipe sweet and satisfying while also providing structure, we took our standard whipped aquafaba and mixed in white sugar for good measure. 
  • Instant Espresso or Coffee – Technically optional, we love the robust flavor just a pinch of instant espresso or coffee adds to this recipe. 
  • Oat Flour – Used to form the base of the batter. You can find it in the baking section of your local grocery store or easily make your own. 
  • Salt – Helps enhance the rest of the ingredients for bold flavor. 
  • Unsweetened Finely Shredded Coconut – Used to provide extra texture and irresistible coconut flavor. Make sure they’re finely shredded! Otherwise, they won’t stick. 
  • Pure Almond Extract – Used in a similar way to vanilla extract, almond extract helps bring out the natural flavors of the rest of the ingredients and adds a subtle sweetness we love. 
  • Dark Chocolate – Used to dip, dunk, and drizzle, we prefer to use dairy free dark chocolate, but any chocolate you like best would do! 

How to Make This Vegan Coconut Macaroons Recipe

Coconut macaroons might be the easiest cookies we’ve ever made! Just follow the instructions below, and they’re ready in minutes. 

  1. Make the whipped aquafaba. Place the aquafaba (chickpea brine) in a stand mixer, and using a wire whisk attachment, beat the liquid until it is foamy. Add the cream of tartar, and beat on high until soft peaks begin to form. Place the mixer on medium speed, and slowly add the sugar 1 tablespoon at a time until it is well incorporated into the mixture.
aquafaba whip
Pro Tip

Tip: Save the leftover aquafaba to make vegan meringues! 

  1. Combine the dry ingredients. In a second large mixing bowl, whisk together the espresso powder, oat flour, and salt. Add in the coconut and almond extract. 
two hands holding a bowl of vegan mocha coconut macaroon batter, mixing it together
a baking sheet with three mounds of mocha coconut macaroons and a cookie scoop
  1. Form the batter. Gently fold the whipped aquafaba into the bowl of dry ingredients. Using an ice cream scoop or cookie scoop shape the mixture into evenly-sized balls, and place them on a parchment-lined baking sheet.
a baking sheet full of unbaked vegan mocha coconut macaroons
a sheet pan full of vegan gluten free mocha coconut macaroons with a hand dipping one into dark chocolate
  1. Bake. Place the baking sheet in the oven, and let the cookies bake until they are just lightly browned. Let them cool, and in the meantime, melt your chocolate in a microwave-safe bowl. Then, dip, dunk, or drizzle your cookies with the melted chocolate, place them on a wire rack to set, and enjoy!

close up image of vegan gluten free mocha coconut macaroons drizzled with dark chocolate on parchment paper
Pro Tip

Baking Tips & Tricks

Fold Gently. Be sure to use a gentle hand when combining your ingredients. Whisking too vigorously will cause the aquafaba to deflate.

Toast the Coconut. For an even bolder coconut flavor, try toasting your flakes in the oven before mixing them into the batter. 

Don’t Overbake. You’ll want to pull your coconut macaroons out of the oven as soon as they begin to turn golden brown. Otherwise, they’re likely to dry out and become a bit crumbly. We want the middle soft and the outside a little golden.

Use a Cookie Scoop. We always recommend using a cookie scoop to portion out even sized cookies which allows for even baking. 

Don’t Forget the Parchment Paper! Be sure to line your baking sheet with either parchment paper or a silicone liner to prevent the bottom of the macaroons from browning too quickly which may cause them to burn. 

a gluten free vegan mocha coconut macaroon with a bite taken out of it

How to Store

Although they disappear almost immediately, coconut macaroons can be transferred to an airtight container and kept at room temperature for up to 7 days. 

Or, wrap each cookie in parchment paper, place them in a freezer-safe container or sealable bag, and store them in the freezer for up to 3 months.

Coconut Macaroons Frequently Asked Questions 

Are coconut macaroons good for you? 

While we don’t believe there is such a thing as good or bad foods, when it comes to dessert, these coconut macaroons are fairly nutritious! Thanks to the use of simple, vegan ingredients, they’re naturally high in fiber and have a good amount of healthy fats.

What if I don’t have a stand mixer for whipping?

No worries! You can combine the ingredients by hand using an electric mixer. However, be aware that it will take more time and a bit of elbow grease to achieve the same results.

Can I omit the almond extract?

If you can’t find almond extract or can’t consume it, you can easily replace it with vanilla extract or even coconut extract instead.

Prep

More Gluten Free Vegan Desserts You’ll Love

Whether you’re preparing for a bake sale, prepping a holiday feast, or just want something a little sweet, we’ve got just what you need! 

  • Coconut Chocolate Protein Balls (Low Sugar) 
  • Peanut Butter Blossom Cookie Recipe 
  • Gluten Free Sugar Cookie Mix
  • Vegan Raspberry Thumbprint Cookies

Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!

Jump To Comments
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a bowl of vegan coconut macaroons

Mocha Coconut Macaroons (Vegan)


★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

  • Author: Lindsay Cotter
  • Total Time: 35-40 minutes
  • Yield: 15–18 cookies 1x
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

These vegan mocha coconut macaroons come together with simple ingredients in no time!


Ingredients

Units Scale
  • sweetened aquafaba (below)
    -15 ounce canned chickpeas
    -½ cup (100 g) powdered sugar
    -½ teaspoon cream of tartar
  • 2 teaspoons – 1 Tablespoon instant espresso/coffee
  • ½ cup (60 g) oat flour
  • ¼ teaspoon kosher salt
  • 3 cups unsweetened finely shredded coconut
  • ¼ teaspoon pure almond extract
  • 4 ounces dark chocolate, melted

Instructions

  1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  2. To make the whipped aquafaba, drain the canned chickpeas and reserve the liquid (⅔ cup -¾ cup). Place the aquafaba (chickpea liquid) in a stand mixer. Using the wire whip attachment, beat on medium speed for 30 seconds until foamy. Add the cream of tartar and beat on high speed for 5 minutes until the mixture forms soft stiff peaks. Place the mixer on medium speed and slowly add in the sugar, 1 Tablespoon at a time.
  3. In a large mixing bowl, combine the instant espresso, oat flour, and salt. Add in the shredded coconut and almond extract mixing until the coconut is coated with the flour.
  4. Fold 2 ½  cups of whipped aquafaba into the coconut/flour mixture. Using a small cookie dough scoop, firmly press the batter into the scoop to form balls and place on the prepared baking sheet. If the batter falls apart when releasing from the cookie scoop, then place back in the mixing bowl and add an additional ½ cup aquafaba. See notes.  Repeat the process until there are 15-18 macaroons. 
  5. Bake for 20-25 minutes or until lightly browned. Let cool on the baking sheet then drizzle or coat half of the cookie with melted dark chocolate.
  6. Store in an airtight container at room temperature for up to 5 days or in the refrigerator for 10 days.

Notes

Baking Tips – If the batter is too dry and will not hold together after pressing it into the cookie dough scoop, refrigerate batter for 30 minutes and then try again. Texture of batter can vary depending on the brand of shredded coconut you purchase. For the best results, I used finely shredded coconut vs flakes. 

  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 153
  • Sugar: 9.4 g
  • Sodium: 23.7 mg
  • Fat: 9.9 g
  • Saturated Fat: 7.8 g
  • Carbohydrates: 16 g
  • Fiber: 2.4 g
  • Protein: 2 g
  • Cholesterol: 0.4 mg

Keywords: coconut, macaroons, macaroons recipe, vegan dessert

We have a new cookbook!

Allergy Friendly Recipes for Everyone Around The Table! Order here

410 shares
  • Share
  • Tweet

Categories: Dairy-Free, Desserts, Egg-Free, Gluten-Free, Grain-Free, Oven, Vegan, Vegetarian Tags: aquafaba, aquafaba whipped cream, Coconut Macaroon Cookie, Coconut Macaroon Cookies, macaroon, mocha coconut macaroon, vegan dessert, vegan friendly

More recipes you’ll love!

a stack of 5 gluten free vegan chocolate chip cookies
Vegan Chocolate Chip Cookies
close up image of peanut butter blossom cookies in a bowl
Peanut Butter Blossom Cookie Recipe (Vegan + Gluten Free)
thumpbring cookies with raspberry
Vegan Raspberry Thumbprint Cookies
pumpkin seed granola in a jar with twine wrapped around the top
Spiced Pumpkin Seed Granola (Grain free)
Lindsay Cotter of Cotter Crunch

About Lindsay

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.

  • About
  • Studio
  • Shop
  • Subscribe
  • Instagram
  • Pinterest
  • Facebook
  • Twitter
  • YouTube

Have a question? Use ctrl+f or ⌘+f on your computer or the “find on page” function on your phone browser to search existing comments!

Reader Interactions

Comments

    Rate & Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

  1. Kathy

    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
    • Avatar photoLindsay Cotter

      04/14/2019 at 9:40 AM

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

      Reply
      • Kathy

        04/14/2019 at 9:03 PM

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

        Reply
  2. candace

    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

      03/28/2017 at 8:29 PM

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

      Reply
  3. Samantha

    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

      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

    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

      09/17/2016 at 9:42 PM

      so true! and so good!

      Reply
  5. Alisa Fleming

    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

      09/16/2016 at 6:38 AM

      what recipes have you tried? I would love more!

      Reply
      • Alisa Fleming

        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

    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

      09/16/2016 at 6:38 AM

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

      Reply
  7. Cassie

    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

      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

    09/15/2016 at 11:59 AM

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

    Reply
    • Cotter Crunch

      09/16/2016 at 6:39 AM

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

      Reply
  9. Sarah- A Whisk and Two Wands

    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

      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

    09/14/2016 at 7:58 PM

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

    Reply
    • Cotter Crunch

      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

    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

      09/14/2016 at 9:08 PM

      thanks friend!

      Reply
    • Cotter Crunch

      09/15/2016 at 4:02 PM

      it so is! love it!

      Reply
  12. GiGi Eats

    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

      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

    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

      09/15/2016 at 4:15 PM

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

      Reply
  14. Jessica @ Nutritioulicious

    09/14/2016 at 5:17 PM

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

    Reply
    • Cotter Crunch

      09/15/2016 at 7:43 AM

      thanks friend!

      Reply
  15. Taylor Kiser

    09/14/2016 at 5:03 PM

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

    Reply
    • Cotter Crunch

      09/15/2016 at 3:44 PM

      thank you! I know you’d love!

      Reply
  16. Meghan@CleanEatsFastFeets

    09/14/2016 at 12:02 PM

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

    Reply
    • Cotter Crunch

      09/14/2016 at 1:42 PM

      you have mad ALL skills. just sayin…

      Reply
  17. Laura @ Sprint 2 the Table

    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

      09/14/2016 at 1:50 PM

      haha nah, we bros. We share genius factor

      Reply
  18. Les

    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

    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

      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

    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

    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

    09/14/2016 at 6:25 AM

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

    Reply
  23. Megan @ Skinny Fitalicious

    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

    09/14/2016 at 5:45 AM

    AQUAFABULOUS. That is all. Totally pinning.

    Reply
    • Cotter Crunch

      09/14/2016 at 6:46 AM

      LOL! totally using that term from now on

      Reply
  25. Michele @ paleorunningmomma

    09/14/2016 at 5:05 AM

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

    Reply

Primary Sidebar

Lindsay Cotter of Cotter Crunch

About Lindsay

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.

  • About
  • Studio
  • Shop
  • Subscribe
  • Instagram
  • Pinterest
  • Facebook
  • Twitter
  • YouTube

Trending Now

  • overhead photo: large pot of peanut stew; wooden spoon stirring fresh herbs inAfrican Peanut Stew (Stove, Crock Pot or Instant Pot)
  • photo collage of dairy-free gluten-free anti-inflammatory meal plan recipesAnti-Inflammatory Meal Plan {Gluten-Free and Dairy-Free Meals}
  • meal prep containers with overnight oatmeal and superfoodsSuperfood Overnight Oatmeal {Healthy Meal Prep 2 Ways}
  • stack of dried orange slices on white backgroundDried Orange Slices (Oven or Dehydrator)
  • bowl of sweet potato chipotle chili topped with fresh cilantro.Crock Pot Sweet Potato Chipotle Chili {Paleo}
  • a skillet full of four balsamic roasted cranberry chicken thighs surrounded by roasted cranberriesBalsamic Roasted Cranberry Chicken

Recipes by Diet

  • Dairy-Free
  • Egg-Free
  • Gluten-Free
  • Grain-Free
  • Low-Carb
  • Nightshade-Free
  • Nut-Free
  • Vegan
  • Vegetarian
  • Whole30

Recipes by Method

  • Air Fryer
  • Blender
  • Instant Pot
  • No-Bake
  • Oven
  • Slow Cooker
  • Stovetop

Recipes by Type

  • Breakfasts
  • Casseroles
  • Condiments
  • Desserts
  • Drinks
  • Main Dishes
  • Sides & Salads
  • Snacks & Apps
  • Stews & Soups

Resources & More

  • Meal Plans
  • Nutrition Guides
  • How-To
  • Quick Meals
  • Videos
  • Round Ups
  • Cookbook
  • GF Start Here
  • Instagram
  • Pinterest
  • Facebook
  • Twitter
  • YouTube
Cotter Crunch
  • About
  • Studio
  • Shop
  • Contact

© 2023 · Cotter Crunch · Disclaimer & Terms · Privacy Policy

410 shares
pinterest graphic of vegan coconut macaroons. photo of macaroons on top with bite out of it and bowl of macaroons on bottom