Does aquafaba know any limits? No, it does not.
Have you tried using it yet? It may seem intimidating at first, but once you do it once, it’s like second nature.
Ever since discovering the magic of aquafaba, I’ve saved every drop of chickpea brine from my canned chickpeas to put to good use in recipes like THESE aquafaba macaroons! Let’s do this!
This recipe is simple, requiring just 6 ingredients. Plus, from start to finish, it requires about 45 minutes.
The base is toasted shredded coconut (not to be confused with desiccated coconut, which is much stiffer).
When it comes to shredded coconut, you want it as light and fluffy as possible. I included two brand recommendations in the notes!
The other important element in this recipe is aquafaba. The structure and the makeup of this magical brine allow it to be whipped into things like meringue and mayonnaise and used as a fluffy egg substitute in things like donuts, cakes, and cookies!
In this recipe, the aquafaba is whipped into semi-stiff peaks. Then you simply add a little salt, vanilla, coconut oil, and maple syrup – which keeps this recipe naturally sweetened!
All that’s left to do is stir your maple-sweetened coconut into your aquafaba base, scoop, and bake.
The dough should be wet but scoopable. This is key! If it’s too dry, the macaroons will be crumbly. If it’s too wet, they won’t fluff up in the oven. I include some tips in the instructions to help you achieve the right texture.
The name of the baking game here is slow and low. I bake these for 20 minutes at 325 degrees F (162 C) and then 8-10 minutes at 350 degrees F (176 C). This allows the macaroons to firm up, and the higher temperature adds a beautiful golden-brown exterior.
YUM. You can enjoy these macaroons as is or create a quick, 2-ingredient chocolate coating to dip and drizzle them with. This is completely optional, but it takes them to the next level for sure!
I hope you all LOVE these macaroons! They’re:
Crisp on the outside
Tender on the inside
Easy to make
& Insanely delicious
These would make the perfect healthier dessert to have on hand during the week or for road trips and picnics. They’re extremely portable, which makes them ideal gifts or treats to bring along to baby showers, bridal showers, BBQs, and more.
For more simple dessert recipes, be sure to check out our 5-Ingredient Vegan Gluten-Free Cookies, Almond Butter Chocolate Chip Cookies, Easy Vegan Chocolate, Coconut No-Bake Cookies, Almond Butter No-Bake Cookies, and Dark Chocolate Hemp Energy Bites.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see your macaroons in action. Cheer, friends!
Update: 4/26/19 – We retested this recipe to address any texture issues some readers were having. But instead of changing this recipe entirely as some of you do like it, we created a new recipe for a similar style of cookie that has an easier method and improved texture. Find the Vegan Coconut “Snowball” Cookies here!
- 4 cups packed shredded unsweetened coconut* (see notes for brand recommendations)
- ½ cup aquafaba (brine from canned chickpeas // see our Aquafaba Guide!)
- 1/4 tsp cream of tartar (optional // to help the aquafaba stiffen)
- 7 Tbsp maple syrup (DIVIDED // or sub stevia to taste - 1-2 packets)
- 1 tsp vanilla extract
- 1/4 tsp sea salt (plus more to taste)
- 2 Tbsp melted coconut oil (If avoiding oil, omit // coconut oil adds moisture and helps them brown in the oven)
CHOCOLATE COATING optional
- 2/3 cup chopped vegan dark chocolate (I like Trader Joe’s 72% dark chocolate bar)
- 1 Tbsp coconut oil (if avoiding oil, omit)
Preheat oven to 350 degrees F (176 C) and spread coconut on a baking sheet (or more baking sheets if making a larger batch). Toast for 2-4 minutes or until just slightly golden brown (be careful not to burn // see photo). Reduce oven temperature to 325 degrees F (162 C).
Transfer coconut to a food processor (or a mixing bowl) and add just under half of the maple syrup (3 Tbsp or 45 ml maple syrup as original recipe is written // adjust if altering batch size). Pulse a few times (or stir) to combine, being careful not to overmix. This will slightly moisten and sweeten the coconut (see photo). Set aside.
To a large mixing bowl, add aquafaba and cream of tartar (optional), and whip with a hand or stand mixer (you can whisk by hand, but it takes longer).
Once fluffy and semi-stiff peaks have formed (see photo), add remaining maple syrup (4 Tbsp or 60 ml maple syrup as original recipe is written // adjust if altering batch size), vanilla, and salt and whip again to combine. Lastly, pour in melted coconut oil and whip again to combine. At this point, taste your aquafaba and see if it needs any more sweetness. You can add either a little stevia or a bit more maple syrup. But don’t go overboard with the maple syrup or it may deflate your aquafaba.
Start with adding 3/4 of your coconut to the aquafaba and fold/stir to combine. If it looks too wet, add more coconut flakes a little at a time until you get a very moist “dough” (see photo). If the dough is too wet, they won't rise in the oven. If it's too dry, they will be crumbly. So be sure to add a little at a time until the proper texture is achieved. If you add all of the coconut and it still appears too wet, it's fine to add a little untoasted coconut!
Measure out heaping 1 Tbsp amounts (I like this scoop) and scoop onto a parchment-lined baking sheet. Bake at 325 degrees F (162 C) for 25 minutes. Then increase heat to 350 degrees F (176 C) and bake for 8-10 min more or until golden brown and semi-firm to the touch (see photo).
Let cool. Then enjoy. For a chocolate coating (optional), melt vegan dark chocolate and coconut oil over a double boiler (or in the microwave in 30 second increments) until smooth and creamy. Then dip the macaroons into the chocolate and place on a parchment- or wax paper-lined baking sheet or serving platter. Drizzle the tops with remaining chocolate and set in the refrigerator (or freezer) to cool until the chocolate is firm to the touch.
Store leftover macaroons covered and at room temperature up to 3 days, in the refrigerator up to 5 days, or in the freezer up to 1 month. They are crispy the first day and then tend to soften, which is normal. They are still delicious though! Just best when fresh.
*The brand of shredded coconut you buy will determine how much you add. I used a mix of Trader Joe’s unsweetened shredded coconut (which is light and stringy) and Let’s Do Organic Unsweetened Shredded Coconut, which is light and fluffy and shredded (but much lighter in texture and weight than desiccated coconut, which is entirely different). In the recipe, I recommend starting with 3 cups and then working your way up to 4 cups, depending on how fluffy your aquafaba is and which brand of coconut you have.
*Nutrition information is a rough estimate calculated with 4 cups shredded coconut per 22 macaroons and without the chocolate topping/shell.
*Recipe loosely adapted from the Kitchn.
Nutrition Per Serving (1 of 22 macaroons)
- Calories: 76
- Fat: 6.2g
- Saturated fat: 5.5g
- Sodium: 23mg
- Carbohydrates: 5.4g
- Fiber: 1.3g
- Sugar: 3.8g
- Protein: 0.5g