Vegan coconut matcha macaroons dipped in dark chocolate that are sweet, moist, soft and fluffy on the inside, crisp on the outside, and loaded with delicious flavors. They’re very easy to make with only 8 simple ingredients, ready under 30 minutes, gluten free, oil free and naturally sweetened. Everything you want a perfect vegan macaroon to be!
The BEST easy vegan coconut macaroons
Soft and tender on the inside, crisp and golden on the outside, loaded with nutty coconut flavors and a hint of caramel, coconut macaroons are insanely delicious. They are super easy to prepare with only a few ingredients, ready in less than half an hour, that’s why they are such a popular recipe.
But these guys, these are not your regular coconut macaroons, because these are vegan and much more healthy, but I can promise they’re even more delicious.
Coconut macaroons are traditional made with shredded coconut, egg white, white sugar and sweetened condensed milk. So definitely not a vegan friendly recipe. This last times, I’ve been experimenting a lot with aquafaba, this magic brine from canned chickpeas. I’ve successfully tried to add it in my granola instead of coconut oil or in my GF Walnut Chocolate Chip Cookies that turned out to be the most delicious cookies ever. Have you already tried using aquafaba? It may seem a little intimidating at first, but once you do it once, it’s like second nature. Aquafaba has no limits and is an amazing replacer for eggs and oil, to bring moisture and a light and fluffy texture.
While making a batch of Aquafaba granola, I ended up with leftovers whipped aquafaba. The texture was so perfectly fluffy and airy that I didn’t want to throw it away. So I just tried to fold in shredded coconuts and almond meal to form a kind of dough, baked it at low temperature, and wow! Surprisingly I was rewarded by the most delicious, sweet, light, fluffy and tender treat ever! These vegan coconut matcha macaroons were born.
Ingredients you’ll need to make these macaroons
Vegan coconut matcha macaroons are very easy to prepare with only 8 simple ingredients. They are completely plant based, naturally gluten free, oil free and refined sugar free. In other words, not only they are delicious but healthy as well.
To make these vegan coconut macaroons, you’ll need:
- Unsweetened shredded coconut – this is one of the main ingredients in this recipe, that will give the macaroons their nice fluffy texture, so it’s important to use the right product! There are different sizes of shredded coconut, from large to finely shredded – desiccated. For a light and fluffy texture with a little chew, you can use a mix of finely shredded and stringy shredded coconut.
- Almond meal – adds texture and a nice nutty flavor to the macaroons. Use store bough natural almond meal or make your own by grinding blanched almonds until you get a fine meal.
- Aquafaba – is the brine from cooked chickpeas. It can be obtained either by cooking dry chickpeas from scratch or straight from a can of chickpeas. It’s a 100% natural plant based egg and oil replacer.
- Pure maple syrup – is the only sweetener in this recipe. You can substitute for agave syrup but I love the delicate caramel flavor of maple.
- Matcha – matcha is a finely ground powder made of green tea leaves that have been grown and processed following a very specific process. There are different grade of matcha, from premium ceremonial to cooking matcha. In this recipe, I’ve used the IRO Organic Matcha for Cooking Premium Culinary Grade.
- Vanilla extract
- Vegan dark chocolate and coconut oil – for the coating.
How to make vegan macaroons
These vegan coconut matcha macaroons are seriously the easiest to make! And here is how they’re done.
- The name of the baking game here is slow and low. You want the macaroons to firm up, stay moist and tender in the middle with a crisp golden-brown exterior. Preheat the oven to 350 degrees F (175°C) and line a baking sheet with parchment paper or a silicon baking mat.
- Start by combining shredded coconut and almond meal in a large mixing bowl. Set aside while you prepare the whipped aquafaba.
- In this recipe, the aquafaba is whipped into semi-stiff peaks. The idea is to get a firm, light and fluffy texture just like a meringue with egg whites. To do so, place the liquid aquafaba in a stand mixer and beat until semi-stiff peaks form. Gently check the texture with a spatula. This can take up to 3-4 minutes. Then add maple syrup, vanilla, matcha and salt and whip again for at least 1 minute to combine.
- Add the whipped aquafaba to the dry ingredients and gently fold to combine. Proceed in three times. At this stage, the dough should be wet but scoopable. If it’s too dry, the macaroons will be crumbly. If it’s too wet, they won’t fluff up in the oven.
- Scoop up the dough with a measuring tablespoon or cookie scoop, pack it in tightly, then place on the lined baking tray and gently flatten into a sort of dome shape.
- Bake for 12-14 minutes until golden brown and semi-firm to the touch. Be careful at the end of the baking time as the macaroons can brown quickly.
- Place on a cooling rack and allow to completely cool down.
- Use a stand or hand mixer to whip the aquafaba into semi-stiff peaks. This process can take up to 4 minutes depending on your equipment, so be patient and don’t stop whisking before you get the right firm and fluffy consistency.
- Taste and check the texture of the dough. It should be moist but not too wet or sticky. Don’t hesitate to adapt the quantities and add a little more coconut if it’s too wet. The texture of the dough is a key factor for fluffy macaroons.
- Use a measuring tablespoon or an ice cream or cookie scoop to form perfectly domed macaroons.
- Don’t over-bake the macaroons. It’s normal if they look still a little moist and soft at the center. They will continue to dry and harden as they cool.
- Allow the macaroons to completely cool down before coating and eating. They need this resting time to develop a crispy outside and liberate their flavors.
How to make chocolate dipped macaroons
These vegan coconut matcha macaroons are already amazing as is but they are even more delicious dipped in a quick, 2-ingredient dark chocolate coating. This is completely optional, but I can promise it is worth it.
- Warm the chocolate in a double boiler over low heat, stirring frequently until completely melted. Alternately, you can melt the chocolate in the microwave in 30 second increments.
- Mix in the melted coconut oil and stir until perfectly smooth.
- Dip the bottoms of the macaroons into the melted chocolate and slightly tilt to cover the edges.
- Place the macaroons on a lined baking sheet or a plate. Place in fridge to set, until the chocolate is firm to touch.
If you’re not a chocolate lover – or can’t wait for this additional step to devour these macaroons, feel free to eat them plain. But I really recommend the chocolate coating for an extra sweetness and flavor which perfectly compliments the coconut and matcha.
How to store coconut matcha macaroons
These vegan coconut matcha macaroons keep very well and I can promise you’ll want to always have a batch in your fridge for a delicious and healthy snack! You can store them at room temperature on the counter, in the refrigerator or even in the freezer to keep them longer and pull them out as needed. These macaroons are amazing the first day, freshly baked. They are crisp outside and then tend to soften, but they remain delicious though!
- Counter: store completely cooled coated macaroons in an airtight container on the counter at room temperature for up to 3 days.
- Refrigerator: store cooled coated macaroons in an airtight container in the refrigerator for 5 to 7 days.
- Freezer: to keep them longer, place the macaroons in a freeze safe bag and place in the freezer. They’ll keep for up to 1 month. Remove from freezer and allow to warm up at room temperature 10 minutes before eating.
For more easy and healthy vegan snacks, check out these recipes:
- Gooey Puffed Buckwheat Mendiant Krispie Treat, a healthy twist on the American classic dessert
- Energy Balls 3 ways, the easiest but most delicious healthy snack in 3 different versions
- Granola Frozen Yogurt Popsicles, only 6 ingredients for this refreshing snack
- Banoffee Tapioca Pudding with Banana Caramel, a creamy and flavorful dessert ready under 30 minutes
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.Print
Easy Vegan Coconut Matcha Macaroons
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 10 macaroons 1x
- Category: Snack
- Method: Oven
- Cuisine: Gluten-free
- Diet: Vegan
These vegan oil-free coconut and matcha macaroons dipped in dark chocolate are a simple and healthy snack that requires only 8 ingredients. They are crispy on the outside, chewy on the inside and loaded with delicious flavors.
- 1 cup shredded coconut
- 1 cup almond meal
- 1/2 cup liquid aquafaba (the liquid brine from canned chickpeas, see notes)
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp matcha powder
- A pinch of salt
- 1/3 cup dark chocolate
- 1 tbsp melted coconut oil
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- To a large mixing bowl, add shredded coconut and almond meal. Set aside.
- Place the liquid aquafaba in a stand mixer (or in a mixing bowl and use a hand mixer), and beat until fluffy and semi-stiff peaks form. This can take up to 3-4 minutes.
- Then add maple syrup, vanilla extract, matcha and salt to the aquafaba and whip again for at least 1 minute to combine, until firm and fluffy.
- Start with adding 1/3 of the aquafaba mixture to the dry ingredients and gently fold to combine. Then add another 1/3, fold to combine and add the remaining aquafaba. At this stage, you should get a moist but not too wet dough. It must be thick enough to be scooped without crumbling. If it looks too wet, add more coconut flakes a little at a time until you get the right consistency.
- Using a tablespoon, scoop out the dough and pack firmly between your hands to shape into a ball. Place the balls on the lined baking tray and use your fingers to gently flatten into the shape of a dome.
- Bake for 12-14 minutes until golden brown and semi-firm to the touch. Be careful at the end of the baking time as the macaroons can brown quickly. Don’t over-bake the macaroons, they will continue to dry and harden as they cool. Place on a cooling rack and allow to completely cool down.
- Meanwhile, prepare the chocolate coating. Melt the dark chocolate over a double boiler or in the microwave, then mix in the melted coconut oil and stir until smooth.
- Once cooled, pick up macaroons and dip into the chocolate to coat the bottom and slightly over the edges. Wipe away excess chocolate with a spoon and place on a plate lined with parchment paper.
- Place in the refrigerator to set, until the chocolate is firm to touch before eating.
- Store leftover macaroons in an airtight container in the refrigerator up to 5 days, or in the freezer up to 1 month. The macaroons are crispy right out of the oven, then tend to soften but they are still delicious.
- Aquafaba is the brine from cooked chickpeas. It can be obtained either by cooking dry chickpeas from scratch or straight from a can of chickpeas.
Keywords: macaroons, coconut, rocher coco, matcha, aquafaba, snack, dessert, gluten free, oil free
Recette version françaisePrint
Rochers Vegan Coco Matcha
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 10 rochers 1x
- Category: Snack
- Method: Four
- Cuisine: Sans gluten, sans huile
- Diet: Vegan
Ces rochers Vegan à la noix de coco et au thé vert matcha enrobés de chocolat noir sont très facile et rapide à réaliser à partir de 8 ingrédients seulement. Ils sont croustillants à l’extérieur, moelleux à l’intérieur et irrésistibles! Parfait pour un snack ou un dessert sain et gourmand.
- 80 g de noix de coco râpée
- 90 g d’amande en poudre
- 90 g d’aquafaba (eau de conservation des pois-chiches, voir notes)
- 80 g de sirop d’érable
- 1 c. à c. d’extrait de vanille
- 1 c. à c. de thé matcha
- 1 pincée de sel
- 60 g de chocolat noir
- 1 c. à s. d’huile de coco fondue
- Préchauffer le four à 175°C et chemiser une plaque de cuisson de papier sulfurisé.
- Mélanger la noix de coco râpée et la poudre d’amande dans un grand saladier et réserver.
- Verser l’aquafaba dans le bol d’un batteur (ou dans un grand saladier) et fouetter pendant environ 3-4 minutes, jusqu’à ce que le liquide s’épaississe et que des pics fermes se forment.
- Puis ajouter le sirop d’érable, la vanille, le matcha et le sel et fouetter de nouveau pendant 1 minute pour incorporer les ingrédients et obtenir une texture bien ferme, à l’image des blancs en neige.
- Verser 1/3 de la préparation d’aquafaba monté dans le saladier d’ingrédients secs et mélanger délicatement à l’aide d’une maryse pour bien les incorporer. Puis ajouter un autre tiers, mélanger et finir avec le reste de la préparation. La “pâte” obtenue doit être humide sans être collante, et suffisamment ferme pour être travaillée sans s’émietter. Si elle est trop humide, ajouter un peu de noix de coco et mélanger jusqu’à obtenir la bonne texture.
- Prélever une cuillère à soupe de pâte et former une boule de la taille d’une balle de golf en la compactant fermement dans le creux de la main. Déposer les boules sur la plaque de cuisson et les aplatir délicatement pour former des domes.
- Enfourner pour 12 à 14 minutes, ou jusqu’à ce que les rochers soient légèrement dorés et tout juste fermes au toucher. Bien surveiller en fin de cuisson qu’ils ne brunissent pas trop. Puis placer les rochers sur une grille et laisser complètement refroidir. Ils vont sécher et durcir pour devenir croustillants à l’extérieur.
- Pendant ce temps préparer l’enrobage chocolat. Faire fondre le chocolat au bain marie ou au micro-onde puis mélanger avec l’huile de coco fondue.
- Une fois les rochers refroidis, tremper la base dans le chocolat fondu afin de l’enrober et en remontant un peu sur les bords. Retirer l’excédent de chocolat et déposer les rochers dans un plat chemisé de papier sulfurisé.
- Placer au réfrigérateur jusqu’à ce que le chocolat ai complètement durci avant de déguster.
- Les rochers se conservent dans une boite hermétique au réfrigérateur pendant 5 jours, ou au congélateur jusqu’à 1 mois. Les rochers sont légèrement croustillants le premier jour et ont tendance à ramollir par la suite. Ils n’en restent pas moins délicieux!
- L’aquafaba est le nom donné au liquide dans lequel sont cuits et conservés les pois-chiches. Vous pouvez l’obtenir en récupérant de l’eau de cuisson de vos des pois-chiches (à partir de pois-chiches secs) ou directement en ouvrant une boite de conserve de pois-chiches.
Keywords: rochers coco, rochers, snack, matcha, aquafaba, sans gluten, sans huile