Easy Vegan Macaroons (6 ingredients!)

I’ve been waiting to make his until I had all of the ingredients and I’m glad I did. Amazing! I used Whole Foods 360 brand of cocount and had to use about 4.5 cups. This was my first time using aquafaba in this way and now I need more recipes with it since we go through chickpeas at least once a week. Another MB triumph!

My dough was quite wet, but the macaroons turned out very loose and didn’t stick. All crumbled up when I tried to pick it up. It was still delicious. Not sure what I did wrong.

I had good luck with these! I used egg whites instead of the aquafaba, and I whipped the mixture till it had stiffer peaks than specified – I think both of these combined maybe helped it not fall apart, like I saw some of the other commenters saying, upon adding the coconut oil.

I had a bit of trouble getting them to keep their shape while forming them into balls to bake. I added almost all the toasted coconut into the mixture; it didn’t hold together great but I managed.

The one thing I would change next time is shaving some time off the baking. Like I’d take them out at least 5 minutes sooner. I think I’d prefer them a bit moister – maybe they got a little too dried out in the baking process. I made the chocolate drizzle for the top/bottom and that came out great, and really “made” them!

These are GREAT! They are so tasty, chewy and crisp! We didn’t have any of the problems others did.A few tips: whip the aquafaba to stiff peaks, stream in coconut oil while whipping and fold in (rather than stir in) coconut, and let the cookies cool completely before eating. A great recipe, will definitely make again!

This was my first time working with aquafaba. Definitely a novice baker. I did struggle with these not falling apart but they were absolutely delicious. Thank you for the straightforward recipe. We wound up microwaving them and putting them on topo of vegan ice cream :)

I have no idea how you added coconut oil to the aquafaba and it didn’t completely fall apart and liquefy. Found out the hard way to never do that again. Had to throw out all those ingredients and start again. I hate wasting food.

After searching for something to make with aquafaba I ran across this recipe and we loved them. I had no problems with the texture and they held together perfectly. Great use for something I would have thrown out. Thanks!

Tried this recipe and it was a spectacular failure. I think it calls for way less than 4 cups of coconut as the resulting mixture…following the recipe exactly…was too crumbly to form into macarons without falling apart. This even after overnight refrigeration and adding more aquafaba. On the bright side I have enough aquafaba infused toasted coconut to sprinkle on my morning oatmeal for the next 10 years or so.

I’ve made regular macaroons a million times so I’m very familiar with the texture and consistency. These looked perfect but literally crumbled when I tried to pick them up. I will have to repurpose this much coconut into a granola so it’s not a waste of ingredients. I generally have great luck with all your recipes (big fan!) but this was a complete disaster.

Flavor of the actual mixture is 100%

Sorry and hope others have better luck!!!

These were fantastic!!!!! Thanks.

So good! Made these today. I had navy bean aquafaba and wanted a recipe to use it up. It worked great! No bean flavor. I only had the standard sweetened shredded coconut. I used a teensy bit of maple when whipping the aquafaba otherwise let the sweetener come from the sweetened coconut. It worked great. I would totally leave out the maple if I used sweetened coconut again. I did use cream of tartar. I did not add any oil. I had to use a plastic tablespoon measure and press the mixture in it to form the cookies. They turned out beautiful and delicious. My first aquafaba attempt. Thank you for a delicious recipe!

I think that the 3-4 cups of shredded coconut is way too much for the amount of aquafaba whip. I even made a second batch of aquafaba whip to add to the mix. So, my first tray got really brown at 350 for 25 minutes so i did not leave in at 325 for another 8-10. The second tray, i scraped them into a food processor (i looked at the instructions from your “snowball” recipe) and they did stick together a bit more. Next time, I would probably only use 2-1/2 cups of coconut for this recipe. Maybe it’s because i live in Nevada. I have had to “tweek” many recipes (oven temp and time). sorry for the harshness in my first post, i was very frustrated

These didn’t work out for me, they are in a shape but fall apart when I pick them up. Nonetheless I have put them close together on a plate, slathered them with melted vegan choco chips and am eating them with a spoon out of the fridge. Will try the snowball recipe you mentioned. Thanks!

There was definitely a texture issue! This cookie was TERRIBLE. I wasted time and ingredients…ended up throwing it all out after I rinsed my mouth out with water. There’s a FAR better recipe at theblenderist.com and it has fewer ingredients and steps.

I made this recipe and even after accidentally over processing the aquafaba after adding coconut oil, they still turned out Deliscious and crunchy on the outside and soft a chewy on the inside.

Followed the recipe to a T. They looked great before baking but completely flattened in the oven. I don’t know why I thought I wouldn’t have the same issues as other commenters.

I tried to make these for our Jewish cultural dinner at a vegan restaurant I bake at. I should have practiced first! As written in many other comments, my macaroons would not hold together when they came out of the oven. They fell apart completely. It sounds like other peoples’ macaroons held together after they cooled, so perhaps I wasn’t patient enough. My solution? I used melted chocolate as a binder. Rather than pouring a small bit of it over the cookies, I rolled chocolate completely throughout it, then froze them so they’d stick together. It definitely worked, but they weren’t the delicate, dense, sweet coconut with judge a smidge of chocolate that I was looking for. I would like to try again and let them cool much longer before I try to manipulate them.

Also! I with the recipe had addressed whether to buy salted or unsalted chickpeas. My cans of chickpeas had salt added, and then I added more salt as per the instructions. The batter was very salty and I was worried! The flavor turned out fine, I think? But I probably would buy unsalted next time.

I just made a triple portion of these for my workplace. The recipe turned out to be completely useless – I now have a baking tray of coconut dust in large heaves and no macarons, even though I added coconut oil and only 2/3 of the coconut. A waste of time and money that goes in the garbage as soon as it’s cooled.

I made this recipe and was pleasantly surprised! I say that because after combining all ingredients my mixture wasn’t holding together as I scooped it onto the baking sheet. For that reason, I almost threw it all away before baking because I was convinced I did something wrong.. but I decided to bake it and I’m glad I did! They binded a bit while baking then firmed up all together once cooled (phew!).
Here are my adjustments and recommendations:
I didn’t put my coconut in the food processor – I will next time because I think the macaroons would hold together better (I used Trader Joe’s shredded coconut, about 1&1/2 bags).
I didn’t have any vanilla so I used vanilla soy milk in its place (I think it worked fine in a pinch but vanilla extract would obviously have a stronger flavor so I’ll try that next time too).
I didn’t have coconut oil on hand so I used canola oil (it seemed to work but I might omit next time if it has to do with browning in the oven – that’s next…)
Baking ~ I used my OXO pro cookie sheet because I thought that would be better that parchment paper or a sil pat.. I was wrong! Even though it’s nonstick they stuck! I had to carefully but quickly slip a metal turner under each one to remove it. I did however have some leftover “dough” so I used a regular baking sheet with a sil pat and that was better for removal.
I only baked mine at 325° for 20 minutes. I turned the temperature up to 350° with the first batch but after only 1 minute they were burning so I quickly removed them and they were just fine.

Overall, this is a great recipe! I made them for a group of non-vegans.. I think it will be a hit! I did dip and drizzle with chocolate so really how can they NOT be good?! ?

I will be making these again! Thanks Dana for another fantastic recipe! I’ve made several of your recipes and have enjoyed all of them!

I only have desiccated coconut (finely shredded) where I live, so I made some changes so it wouldn’t fall apart. I’m also gluten free, so I referenced this recipe to add some flour to help it hold together: https://glutenfreeonashoestring.com/gluten-free-coconut-macaroons/.

Basically, I ended up mixing 3 1/2 cups of desiccated coconut with 3/4 cup of flour and 1/2 tsp baking powder, but I had about 1 cup of the coconut-flour mix left over that I didn’t use. I replaced the maple syrup with 1/4 cup of brown sugar and added about 1/3 cup of white sugar because I like mine sweet :). I only had to bake them about 15-20 minutes at 325. Next time I might add a little more oil or milk to make them a bit moister with the extra flour.

I had trouble getting peaks to form in my aquafaba (I only have a food processor, not a mixer), but I’m pleasantly surprised to say that these still turned out well despite all the changes! I wasn’t sure I could do an egg-free, gluten-free macaroon with only desiccated coconut, but I hope it helps others to know that you can do it with a few changes!

This recipe caused me a litany of problems — for one thing, the aquafaba mixture tastes awful. Far too much salt overpowering the rather bland aquafaba. Then, even when I added enough extra “raw” coconut to get it to congeal as a quasi-dough, it didn’t hold together. Not when I dropped it, and certainly not when they came out. Maybe putting parchment down or greasing the sheet would change that, but the macaroons still wouldn’t stay together once I tried. I couldn’t keep them in one piece on the rack, least of all dip them in chocolate.

Taste very yummy- just like your grandmas macaroons. But I just couldn’t get them to hold. They started to burn by 20 mins I’m so I took them out and they just haven’t held together

I was a little worried based on the comments of them being too dry. I’d say mine were quite wet but they came out great. I’ve used aquafaba before so I knew what to look for. I highly recommend a stand mixer to whip them. Also don’t leave out the cream of tartar, it helps a lot. I wish I had a scoop. Instead, I pressed them into a round measuring tablespoon and shaped them with my hands, kind of messy. As others experienced, they started to get dark around the tips at about 15 minutes so I lowered to 300 for 5 minutes and then did 350 for 5 minutes. Parchment paper I think helped them from getting too dark in the bottom.

I made two batches of these. The first batch crumbled a lot. SO what I did: I baked the second batch less long -> every couple of minutes, I checked. And when they were quite firm, but still a bit (not too much) soft inside, I took them out of the oven. Once cooled, they were firm enough AND not crumbly!

Yay. I made it. The macaroons are delicious. Left out the salt and did not miss it. Kind of German style the no salt baking. The aquafaba is super easy to use. I am grateful for your inspiration.

I was very excited to try this recipe since my children are allergic to dairy, eggs, etc… I followed the recipe but sadly the macaroons did not hold, they just fell apart :( i might try them again with more maple syrup. Any other suggestions?

They taste great but i found that the ration of the aquafaba was too much for the coconut. even after adding all of the coconut mixture it still wasnt enough. i had to add an entire bag of coconut shreds to make it thick enough to bake.

I followed the recipe and burnt them. They were very dry, when I bit in one, dry coconut poured out. I will try another batch and reduce baking time. I am anxious to make it work and bring for family thanksgiving!

My oh my, I didn’t take the time to read everything well and ended up using desiccated coconut instead of shredded coconut. The desiccated coconut I had was really dry too, so I ended up with a really crumbly mixture, then decided to add more of the aquafaba (like someone suggested in the comments) and give it a try again but unfortunately they fell apart completely. It still tasted great though, so I added the crumbly mixture to a food processor with some other ingredients and made coconut-oatmeal cookies (dipped in chocolate of course)! Will definitely give this a try again with shredded coconut! Assuming this will work with the shredded coconut, I’d def give this recipe 5 stars :)

Today not only did I whip up some aquafaba for my first time, I also made my first macaroons. They turned out amazing! Thank you!

Hi! I just made these and ran across some of the similar problems that others did in the comments, but the end result was way better than I expected! And they look so cute. They remind me of little hedgehogs. But taste like crispy, airy coconut clouds.
I also thought my aquafaba mixture got deflated after adding the melted coconut oil, but it was just more liquidy and still airy. I was paranoid about getting the right balance of moisture before scooping them out. First I thought they had too much moisture, then after adding more coconut ( I used almost all of it), I thought they were too dry. But I just had to press them into my scoop to get them to stick well. And lastly, the first half of my batch did get burned on the bottom, following the directions. So for the second half, I just kept them in the oven at 325F for 25 minutes and they turned out perfect. Ovens vary, so just gotta remember to keep an eye on them.
Anyway, while I was making them, I thought I was doing so many things wrong, so I was telling myself I’d never make these again. But after they worked out in the end, I changed my mind! Thank you for the recipe! Good reminder for me to not give up so easy when I’m trying something completely new!

I made these last weekend. I think I was a bit coconut happy and unfortunately they were crumbly after a bite however that’s something I need to keep an eye out for the next time. Taste wise these were amazing, my boyfriend and I scoffed these within two days…very delicious.
This is just one of many recipes I have tried already …thank you for the fantastic blog x

I made this recipe and it turned out awesome! I only had desiccated coconut on hand (true be told, I had one pack of shredded coconut and I burnt it while tying to toast it, but it was my fault because I didn’t pay attention to the time…..so desiccated coconut it was!). I was worried about them not sticking together but it actually turned out perfect! It was my first time working with Aquafaba as well, I am now a fan! :)

Dang, they tasted delicious but mine crumbled apart completely. I’m going to try freezing them and just dipping the whole things in chocolate to keep them together. It’s either that or coconut granola!

The Aquafaba whipped up beautifully, but when I carefully folded it into the toasted coconut, it fell and got runny, so I added more coconut (too much), and it got too dry; so I made more Aquafaba.. It was a delicate procedure but some the macaroons held together during the baking. I did not have cream of tartar so subbed baking powder. Perhaps this is why Aquafaba fell, not sure. The taste is amazing and we ate every crumb.

I just made these. I have to say I was a little doubtful, but they are soooo delicious! They are better than any non-vegan macaroon that I’ve made. I made a 1/2 batch (with the chocolate), and they came out perfect. Side note: I saw your video at Google, and congrats. Your recipes (and pictures and videos) are genius, and congrats on your success with this site!

So crispy on the outside, so perfectly fluffy on the inside… (YUM!!!)

I’m testing all of your recipes to see if there is any exception to the Minimalist Baker five-star rule.

30 recipes in, and no luck ;)

Made these tonight and unfortunately they fell apart. Maybe I didn’t pack them enough or the temp was off. Regardless they tasted delicious and the crumbles are going in pancakes and on top of oatmeal tomorrow morning. They’re so simple I’d try them again for certain.

In Poland we call them ” kokoski”, they are very popular and I love them!

I just made these and they turned out perfectly! I read through all the comments first and the only change I made was adding the coconut oil to the toasted coconut/maple syrup instead of directly to the aquafaba mixture. I used my Vitamix/small container to whip the aquafaba and it was super fluffy so I used all 4 cups of coconut and it made 28 cookies. I also firmly packed my (similar to Dana’s) 1tbsp scoop to form them. First batch I baked on my trusty stoneware but I prefer the second batch baked on a real cookie sheet with parchment. They are toasty, coconutty perfection!

I was wary of the comments that said these crumbled/fell apart — an ongoing problem I’ve experienced in my experimental vegan baking. When I got to the point of making balls from the dough, I could tell they wouldn’t hold together. I am personally not vegan (just veg/dairy-free) so I went rogue and added one egg and a hefty sprinkle of chickpea flour. Just pulled them out of the oven and they are PERFECT. I’ve never made macaroons that were so fluffy before!

Sad to say this is one of the first recipes of yours that was a total dude. Tried to follow the special instructions about too much or not enough liquid however for me they completely crumbled apart. The flavour is great although I cannot pick them up. Maybe just sprinkle the crumbs in my granola for breakfast. Too exacting a recipe

The recipe did not work on the first try. My Aquafaba mix went completely flat when the melted coconut was added. On the second go I drizzled the coconut with the oil and didn’t put any in the whipped aquafaba and it worked. Also used just 3/4 of the coconut and they held up nicely when scooped and didn’t crimble once baked. Great recipe with that minor adjustment!

I made these and they turned out beautifully! Thank you!

I think there may be an issue with the cup/grams conversion in the recipe — my package of coconut was 200g and when I poured it into my measuring cup it was equal to two cups — I wonder if this is why people had issues with the dough? 400g of coconut would probably work better!

Thank you….I LOVE these! I’m counting my daily macros and these have given my sweet tooth a relief and keeping me on track. I followed the recipe (without adding stevia) and definitely had to push the dough together to get it to stick pre-baking but they baked up beautifully!

I just made them and they didn’t stick together AT ALL. I followed everything without any change, and only used 3/4 of coconut mixture as said in the methods :( I’m eating the mixture as a topping to fruit/bowls, delicious but not what I wanted!

These look awesome, however I don’t like the taste of coconut. What can I substitute coconut with?

Thanks!