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Vegan Coconut Macaroons Recipe

Vegan Coconut Macaroons Recipe

By What’s Baking

Crispy on the outside, chewy on the inside, these fragrant vegan coconut macaroons balance sweet coconut flavor with rich vanilla and a hint of salt.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
15 mins
Serves:
15 macaroons
Overhead shot of golden-brown coconut macaroons arranged in a spiral pattern on a rustic ceramic plate, with a soft natural light highlighting their crispy, textured exteriors. A close-up reveals the delicate toasted edges and moist, chewy interior where coconut strands cling together in perfect harmony. Several macaroons feature a glossy chocolate-dipped base that contrasts beautifully with the pale golden color. Scattered coconut flakes and a sprig of mint add freshness to the composition, while a vintage blue linen napkin adds a pop of color against the wooden serving board in the background.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">60ml aquafaba (liquid from canned chickpeas)</li> <li class="ingredients-single-item">1/4 tsp cream of tartar</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">1/4 tsp fine sea salt</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">250g unsweetened desiccated coconut</li> <li class="ingredients-single-item">2 tbsp coconut flour (or almond flour)</li> <li class="ingredients-single-item">100g vegan dark chocolate, for dipping (optional)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Electric mixer or stand mixer</li> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Silicone mat or parchment paper</li> <li class="equipment-single-item">Cookie scoop or tablespoon measure</li> </ul>
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Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 160°C (325°F) fan-forced and line a baking sheet with a silicone mat or parchment paper. Proper temperature is crucial for these delicate cookies - too hot and the outsides will burn before the insides set. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Pour the aquafaba into a large, clean mixing bowl. The liquid should be at room temperature for optimal whipping results. Add the cream of tartar (which helps stabilize the aquafaba and allows it to whip like egg whites). Using an electric mixer, beat on medium speed until soft peaks form, about 3-4 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Gradually add the sugar, one tablespoon at a time, while continuing to beat on medium-high speed. This slow addition ensures the sugar dissolves properly and creates a stable meringue structure. Continue beating until stiff, glossy peaks form - about 5 minutes total. The meringue should hold its shape when you lift the beaters. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Gently fold in the salt and vanilla extract with a rubber spatula. Then add the desiccated coconut and coconut flour, folding carefully to preserve as much air as possible in the mixture. The coconut flour helps absorb excess moisture, ensuring your macaroons hold their shape. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Using a cookie scoop or tablespoon, portion the mixture into small mounds (about 1½ tablespoons each) onto your prepared baking sheet, leaving about 2cm between each macaroon. If the mixture seems too loose, let it sit for 5 minutes to allow the coconut to absorb more moisture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Bake in the preheated oven for 15-18 minutes, or until the macaroons are golden brown around the edges and slightly firm to the touch. Watch them carefully during the last few minutes as coconut can burn quickly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Remove from the oven and let the macaroons cool completely on the baking sheet. They'll be very delicate when hot but will firm up as they cool, creating that perfect contrast between the crispy exterior and chewy interior. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> For an extra special touch, melt the vegan dark chocolate in a microwave-safe bowl in 20-second increments, stirring between each, until smooth. Dip the bottom of each cooled macaroon in the chocolate, then place back on the parchment paper to set. You can also drizzle chocolate over the tops if desired. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Store your vegan coconut macaroons in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. The macaroons will soften slightly over time but will remain delicious! </li> </ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 macaroon
🔥 Calories: 105 calories
🥑 Fat: 7 g
🧈 Saturated Fat: 6 g
🍞 Carbohydrates: 10 g
🍭 Sugar: 7 g
🍗 Protein: 1 g
🫀 Cholesterol: 0 mg
🧂 Sodium: 55 mg

Chef’s Notes

A few helpful details for making this recipe.

What is aquafaba and why is it used in vegan baking?

Aquafaba is the liquid from canned chickpeas that miraculously mimics egg whites when whipped. It creates structure and aeration in vegan recipes, making it perfect for meringues and macaroons. This liquid contains proteins and starches that trap air when beaten, providing the binding properties needed for baked goods.

Can I substitute desiccated coconut with shredded coconut in macaroons?

Yes, you can use shredded coconut instead of desiccated, but the texture will be slightly different. Shredded coconut is moister and has longer strands, creating a more textured macaroon. If using shredded, reduce the recipe liquid slightly or add extra coconut flour to compensate for the additional moisture.

Why do my coconut macaroons spread too much when baking?

Spreading macaroons typically indicate insufficient structure in your mixture. Ensure your aquafaba is whipped to stiff peaks, add coconut flour to absorb excess moisture, and let the mixture rest 5-10 minutes before baking to allow coconut to absorb liquid. Chilling the shaped macaroons before baking can also help.

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