Vegan Coconut Macaroons
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.
Golden chewy vegan coconut macaroons made with aquafaba for perfectly bound egg-free cookies.
Nutrition per serving
Ingredients
main
binder
sweetener
flavoring
seasoning
optional
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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