How to Make the Perfect Vegan Coconut Macaroons
American · Easy · 35 min · 18 servings
These vegan coconut macaroons are chewy golden mounds of sweet shredded coconut that are completely free from eggs and dairy. This vegan recipe uses aquafaba as the magical egg white replacement to bind these delightful little cookies into perfect pillowy bites.
Why this recipe works
This Vegan Coconut Macaroons recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 110 calories with 1g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 cups unsweetened shredded coconut
- 0.5 cup aquafaba liquid from canned chickpeas
- 0.33 cup maple syrup
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
- 0.5 cup vegan dark chocolate melted for dipping optional
Step by step instructions
Step 1: Whip the Aquafaba
Preheat oven to 325 degrees Fahrenheit. In a large clean bowl beat the aquafaba with an electric mixer on high speed for 3 to 4 minutes until soft peaks form and it has increased in volume.
Step 2: Fold in Coconut Mixture
Gently fold the shredded coconut, maple syrup, vanilla extract, and sea salt into the whipped aquafaba using a spatula. Fold carefully to maintain as much air as possible in the mixture.
Step 3: Scoop onto Baking Sheet
Line a baking sheet with parchment paper. Using a small cookie scoop or tablespoon drop mounds of the coconut mixture onto the prepared sheet spacing them about 1 inch apart.
Step 4: Bake Until Golden
Bake for 18 to 20 minutes until the macaroons are golden brown on the edges and tops. They will firm up as they cool so do not overbake.
Step 5: Cool and Dip in Chocolate
Let the macaroons cool completely on the baking sheet for 20 minutes. If desired dip the bottoms into melted vegan dark chocolate and place back on parchment to set.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- aquafaba → flax egg made from 3 tablespoons flaxseed meal mixed with 9 tablespoons water
- maple syrup → agave nectar or coconut nectar
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not whipping the aquafaba to soft peaks resulting in flat macaroons that spread on the baking sheet
- Removing the macaroons from the oven before they are golden which results in a soft and wet interior
Nutrition facts
Per serving: 110 calories, 1g protein, 12g carbs, 7g fat, 2g fiber.
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