Vegan Chocolate Macaroons

These super chocolatey, fudgy chocolate coconut macaroons are a breeze to make with simple pantry ingredients.

Imagine a delicious cross between a coconut macaroon and a chocolate brownie—these fudgy chocolate coconut macaroons are everything you crave: rich, chewy, and dangerously good. The best part? You only need one bowl, one spoon, and a handful of pantry staples to whip up a batch.

Chocolate and coconut together are a winning combination in my book—and clearly, one of my favorites, given how often they show up on this blog. (Just check out this chocolate coconut tart, these chocolate coconut haystacks, chocolate coconut tarts, and chocolate clusters, to name a few!) So, it’s no surprise that I’m bringing you another twist on this classic pairing—in macaroon form. These vegan chocolate macaroons are easy to make so you can make a batch anytime a craving strikes; chances are, you already have everything you need in your pantry!

Chocolate Macaroons:

These rich and chewy vegan chocolate macaroons are packed to the brim with chocolate and coconut—so much so that there’s not a drop of flour or egg in sight! They’re fudgy with a meltingly tender inside, punctuated by pockets of chocolate, and a delicate shell.

The magic begins by melting together chopped chocolate, coconut milk, coconut sugar, and vanilla. Then, shredded coconut, cocoa powder, and mini chocolate chips are mixed in to create the batter. Once scooped onto a baking sheet and popped into the oven, these little mounds transform into chewy chocolatey bites of heaven. (Be careful not to overbake them—they’ll firm up as they cool.) Here’s what you’ll need:

Ingredient Notes:

(For the full list of ingredients and directions, check the recipe card at the bottom of the post.)

• Chocolate: Choose your favorite vegan dark chocolate or chocolate chips. You’ll also need mini chocolate chips to stir into the batter.
• Milk: Coconut milk is your go-to here.
• Sugar: Use coconut sugar for a rich, caramel-like flavor.
• Vanilla: Go for high-quality real vanilla extract.
• Cocoa Powder: Use a good-quality, unsweetened cocoa powder.
• Coconut: Use an unsweetened shredded coconut.

How to Make Vegan Chocolate Macaroons:

1. Melt the base: In a heatproof bowl over a saucepan of barely simmering water (or in the microwave), melt together the chocolate, coconut milk, coconut sugar, vanilla extract, and a pinch of salt until smooth.
2. Mix in the coconut: Stir in the shredded coconut and cocoa powder. Let the batter cool before adding in the mini chocolate chips.
3. Scoop and bake: Use a cookie scoop to drop the batter onto a parchment-lined baking sheet. Bake until set—don’t overbake, as they’ll firm up as they cool.
4. Cool and store: Let the macaroons cool completely on the pan before storing them in an airtight container at room temperature.

Dense, fudgy, and with that satisfying chewy coconut texture, these chocolate coconut macaroons are perfect for Passover, Easter, or, honestly, just because. Enjoy!

More Coconut Recipes:

• Chocolate Coconut Cups
• Coconut Macaroons
• Chocolate Coconut Cookies