5-Ingredient Dark Chocolate Macaroons

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Plate of homemade gluten-free vegan Chocolate-Dipped Coconut Macaroons

For being a former coconut hater, I sure do love it now.

Whether it’s a side effect of giving up dairy and relying more on cashews and coconuts or the maturing of my palette, I’m all for coconut these days. So it was only natural that I tried my hand at macaroons.

Spoiler alert – nailed it.

Shredded coconut, dark chocolate, coconut oil, and maple syrup for making Chocolate-Dipped Coconut Macaroons

Traditionally, macaroons contain sweetened condensed milk and eggs.

But to keep mine vegan friendly, I skipped the eggs altogether and sweetened them with maple syrup! This simple swap kept them naturally sweetened and still seriously delicious.

Another perk? These are easy to make! Just 30 minutes from start to finish, and it all starts with blending your base ingredients in a blender or food processor.

Photos showing How to Make Vegan Coconut Macaroons

Once you have your base sweetened and the consistency of a dough, scoop out Tablespoon-size amounts and arrange them on a greased baking sheet. Then, bake away!

Baking sheet with homemade gluten-free vegan macaroons ready for baking
Freshly baked, perfectly browned vegan Coconut Macaroons

These little guys brown up quickly, caramelizing the underside and giving a slight crust to the outside, while keeping the centers tender.

And the last (and perhaps most important) step – the dark chocolate dip!

Plate of our Coconut Macaroons recipe dipped in dark chocolate
Plate of gluten-free vegan Dark-Chocolate Dipped Coconut Macaroons for dessert

These macaroons are legit! They’re:

Perfectly sweet
Crisp on the outside
Tender on the inside
Naturally sweetened
& Perfect for spring

While these may not be as fluffy as traditional macaroons (due to the lack of eggs), the flavor is spot on and I actually prefer the slightly dense texture. So much coconutty goodness happening here.

And I’m happy to report that they’re husband approved – a big perk in my books.

Close up shot of a Dark-Chocolate Dipped Coconut Macaroon
Holding up a delicious gluten-free vegan Dark Chocolate Dipped Coconut Macaroon

If you make these macaroons, please let us know! Leave a comment and rate it. And don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see. Cheers, friends!

Plate of gluten-free vegan Coconut Macaroons freshly dipped in dark chocolate

5 Ingredient Dark Chocolate Macaroons

5-ingredient Vegan Macaroons dipped in dark chocolate! 30 minutes from start to finish and so simple and delicious!
Author Minimalist Baker
Parchment-lined plate of Vegan Dark Chocolate Coconut Macaroons
4.25 from 48 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10 (macaroons)
Course Dessert
Cuisine Gluten-Free, Vegan


  • 3 cups shredded unsweetened coconut
  • 1/4 tsp vanilla extract
  • 2 Tbsp maple syrup
  • 1/2 Tbsp melted coconut oil
  • 1/2 cup dairy-free dark chocolate (chopped)


  • Preheat oven to 350 degrees F (176 C) and lightly grease a baking sheet (or line with parchment paper though the bottoms won’t get as browned).
  • Add coconut to a food processor or high-speed blender and blend, scraping down sides as needed, until not quite coconut butter. You want the texture to feel like a dough if you squeeze it between your fingers. If you went too far, add more coconut and it should firm back up.
  • Add maple syrup and vanilla and mix again until just incorporated.
  • Using a 1.5 Tbsp scoop (like this one) OR a 1 Tablespoon, scoop out enough coconut to fit inside the scoop and pack firmly with your hands to get an even shape, then use your finger or the loosening device to slide it out into the shape of a half circle. Gently lay on baking sheet and continue until all coconut is used – about 10 macaroons for a 1.5 Tablespoon scoop and 15-20 for a 1 Tablespoon scoop (amounts as original recipe is written // adjust if altering batch size).
  • Brush the tops lightly with melted coconut oil and sprinkle with leftover crumbs on top. Bake for 8-10 minutes or until the edges/bottoms are golden brown. Set aside.
  • While macaroons are cooling, melt chocolate over a double boiler or in the microwave in 30 second increments.
  • Once cooled, pick up macaroons and dip in the chocolate, allowing it to come up over the edges slightly. Be gentle as the macaroons can be fragile. Wipe away excess with a spoon.
  • Place macaroons on a parchment-lined plate and repeat until all bites are coated. Let set before eating.
  • Once set, peel away from parchment and transfer to a serving platter. Will keep covered at room temp for several days or in the freezer for several weeks (though best when fresh).


*Nutrition information is a rough estimate.

Nutrition (1 of 10 servings)

Serving: 1 macaroons Calories: 150 Carbohydrates: 11.2 g Protein: 1.5 g Fat: 11.8 g Saturated Fat: 10 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 12 mg Fiber: 2.7 g Sugar: 7.9 g

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  1. Erin says

    I have made these multiple times over the years. Loving them as-is. Sometimes adding cardamom to the mix. This year I decided to simplify, and instead of making them into macaroons, I made them into bars by pressing them into a 9×9” square pan (they don’t fill the pan, I just used it as a shape reference) about 1/2”-3/4” thick. Once baked, and cooled on a rack w/ the parchment they baked on beneath them still, I poured the melted chocolate over them and evenly spread the chocolate with an offset spatula. Then sprinkled Maldon sea salt flakes and crushed low-sugar organic candy canes over the top (blitzed/pulsed on a food processor). It’s a winner! 😊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Love your modifications and experimentation with the recipe, Erin. Thank you for sharing! xoxo