Easy Vegan Coconut Macaroons (Filipino Style)

Let me share with you these Easy Vegan Coconut Macaroons Recipe (Filipino Style).  I grew up seeing and buying these coconut macaroons in the bakeries and bakeshops. Eating them makes me happy, I guess I just love any recipes made with coconut.

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I call it Filipino style because in the Philippines usually these coconut macaroons are individually baked in cupcake liners making them mini coconut cupcakes hence we call them coconut macaroons.

They are absolutely sweet small coconut desserts and maybe one reason why shops put liners is that they tend to stick together and also to avoid spreading out while baking them. While in the US, coconut macaroons have a golden crust and dip in melted chocolate before finally serving them. 

These coconut macaroons are a little brown on the outside giving it a crispy bite but soft, chewy and moist inside oh and definitely sweet. You will enjoy the coconut flavor in every bite.

And also since it’s World Coconut Day ( Sept 2) it’s just nice to make them again egg-free and dairy-free.

Things Unique With Filipino Style Coconut Macaroons

I want to share with you some trivia when it comes to Filipino coconut macaroons.

• Most recipes, if not all, use fresh grated coconut that you can buy in the market and therefore unsweetened.
• Going to the market to buy grated coconuts, it’s nice to see the manual grater and machine operated grater even if it’s a little noisy. As a kid you will be so curious on how difficult it is maybe using the manual grater.

• The original recipe of coconut macaroons is super milky because of the condensed milk but I was able to achieve that with coconut milk and butter.
• You don’t need a food processor because you really have to taste and feel that grated coconut in your mouth. It won’t be coconut macaroons if the coconut is too fine or depending on your preference.
• They are usually baked in colorful cupcake liners. Though you can buy a set of coconut macaroons in small boxes that are not using cupcake liners.

Note: The original recipe is not vegan because it uses egg whites and condensed milk, but we need to enjoy this treat as well so scroll down below to know more about these easy vegan coconut macaroons.

A Little History About Macaroons

Macaroons originated from Italy where the main ingredient is an almond paste that then, later on, have variations of using grated or shredded coconut and almond flour.

Since the creation of Coconut macaroons, it has become really popular in the European Jewish community because they don’t use any leavening agent. These macaroons are perfect to serve during the Passover.

Difference of Macarons and Macaroons

There is another type of dessert called Macarons with a single o and pronounced without an n making it macaro in the French language.

While this pastry has become popular in France and is now being enjoyed all over the world it was the chef of Queen Catherine of Italy who introduced it to the country. It is made of almond flour, egg white, and icing sugar.

These two sweet treats are very much different from each other and yet both filling and delicious.

How To Make Gluten-free Macaroons

Swap the all-purpose flour with cornstarch, cornflour, or almond flour although these flours do not contain wheat it is still important that it is manufactured in a gluten-free environment to avoid allergy reactions.

You can also use gluten-free flour that you’ve been using in baking or simply omit the flour requirement in this recipe.

The coconut milk I use for this recipe is also gluten-free which means it is manufactured in an environment that is free from gluten.

How To Know If It’s Already Baked

Each oven is different, some macaroons are baked within 15 minutes and others can go up to 30 minutes. Depending also on how golden the outside of your macaroons is. Inserting a toothpick can also help if it comes out clean after you insert it then the macaroons are ready.

Preheat the oven while preparing the ingredients 18for 15-30 minutes, alternatively, I like using an oven thermometer just to be sure it’s around 15-30 minutes as well depending on the temperature I want to use it.

I baked my coconut macaroons for about 25 minutes, it’s a little golden on the outside, still crisp and soft, moist and chewy inside. I can really taste that milky coconut flavor in each bite and I find it sweet enough. 

How To Store Leftovers

Leftovers can be put in an airtight container on your countertop table and it can last for up to three days but if it’s super hot I suggest keeping it inside the fridge to last longer for up to a week and a month in the freezer.

I tried keeping some in the fridge and brought them to work the following day. They are still so good, actually, I like enjoying all baked goodies the next day after baking them. It’s just more flavorful and delicious.

Benefits of Coconuts

• Coconuts contain proteins and minerals such as iron, manganese, potassium and phosphorus.
• Coconut has high fiber and lower carbohydrates and it can help promote blood sugar control.
• It has antioxidants.
• Adding coconut to your diet can help control cholesterol levels.
• Drinking natural coconut water is a good alternative to commercial drinks and can help promote healthy skin.

Easy Vegan Coconut Macaroons

Ingredients

• 2 ½ cups grated or dessicated coconut or 250g pack
• ½ cup natural brown sugar
• ¼ cup all-purpose flour (unbleached and sifted)
• 1 cup or 200ml coconut milk (full fat or light)
• ½ tsp vanilla
• ¼ tsp salt
• 1 tbsp vegan butter melted (optional) 

Instructions

• Preheat oven to 350F or 180C.
• Prepare the mini cupcake baking tray and put cupcake liners.
• Prepare the ingredients. Combine grated coconut, salt and sifted flour in a medium size bowl.
• In a separate bowl combine coconut milk pouring ½ cup first then add sugar, melted butter and vanilla.
• Pour mixture of dry ingredients with the wet ingredients slowly. Add the remaining coconut milk slowly until the batter is all moist and no dry mixture.
• Using a spoon or ice cream scoop, fill each cupcake liners.
• Bake for about 20—25 minutes or until golden brown. You may insert a toothpick in the center and  if it comes out clean the coconut macaroons are already baked.
• Let it cool first for about 10 minutes before serving.
• This recipe can make  about 18 coconut macaroons.
• For leftovers keep in an airtight container.

Recipe Notes

Baking time can vary on different ovens; some have baked for up to 30 minutes. But the longer the baking time the coconut macaroons may dry up.

If you do not want to use a mini cupcake tray or liners you can directly bake on a baking tray with parchment paper. Just note that you have to pack it well so it won’t fall apart after baking.

Nutrition

These vegan coconut macaroons recipe can yield up to 18 pieces with 150 calories per serving. Total Fat 12.8g | Saturated Fat 10.9g | Cholesterol 0mg | Sodium 45mg | Total Carbohydrate 9.3g | Dietary Fiber 2.6g | Total Sugars 5.4g | Protein 1.5g | Vitamin D 0mcg | Calcium 9mg | Iron 1mg | Potassium 118mg

Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only.

Other Dessert Treats

• Apple Crisp Recipe
• Zucchini Cake
• Red Velvet Mini Cupcakes

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