Mireille's favorites/ Sweet desserts

Vegan coconut macaroons with aquafaba

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Vegan coconut macaroons with aquafaba show that it is not necessary to use egg or egg white in your cookie recipes.

Vegan coconut macaroons with aquafaba. You will not miss egg in this recipe. Visit thetortiliachannel.com for the recipe and (video) instructions.

It holds up great and tastes just as delicious. Coconut macaroons are definitely one of my favorite recipes. So are you ready to learn how you can make vegan coconut macaroons with aquafaba? Let’s get started!

Vegan coconut macaroons with aquafaba. You will not miss egg in this recipe. Visit thetortiliachannel.com for the recipe and (video) instructions.

Word of warning up front. Just like cooking with coconut flour you have to be very careful not to put too much coconut in this recipe.

Coconut is very absorbing of liquid so start with ½ of the shredded coconut. Then add about an additional ¼ of shredded coconut.

Only if it remains too moist after a couple of minutes add 1 tsp and stir to see what it does before you add more.

When this mixture gets to dry it will not bake properly and fall apart (been there, done that). So start out on the low side with your shredded coconut and increase in very small increments.

Vegan coconut macaroons ingredients

For vegan coconut macaroons with aquafaba you need the following list of ingredients:

  • Shredded coconut
  • Agave syrup
  • Aquafaba from a can of chickpeas
  • Stevia
  • Vanilla extract
  • Coconut oil
  • Pinch of salt

Vegan coconut macaroons with aquafaba ingredients. You will not miss egg in this recipe. Visit thetortiliachannel.com for the recipe and (video) instructions.

How to make vegan coconut macaroons

Preheat the oven at 350℉/175℃. Put the shredded coconut on a baking tray and toast for 4 minutes. Be careful the coconut doesn’t burn.

Put the toasted coconut in a bowl and add 4 tbsp of agave syrup. Stir the syrup through the coconut. Set aside.

First, you start with whisking the aquafaba with a mixer. You can try by hand but this usually takes a long time, if it will set at all.

So the easiest way is to use a hand mixer. When the aquafaba looks like whipped cream, add stevia, vanilla extract, and the coconut oil.

Then whisk the aquafaba again until all of the liquids are incorporated in the aquafaba.

Vegan coconut macaroons with aquafaba. You will not miss egg in this recipe. Visit thetortiliachannel.com for the recipe and (video) instructions.

Take the shredded coconut and put about half of it in the aquafaba. Now mix it through and add ¼ of the shredded coconut.

Make sure the mixture is moist else stop adding shredded coconut. If it is still very moist add 1 teaspoon at a time and stir.

It has to remain sticky. Then take an ice cream scoop and scoop about 15 equal sized macaroons on a baking tray covered with baking paper.

Preheat the oven at 325℉/150℃ before you bake the cookies for 25 minutes. Increase the heat to 350℉/175℃ and bake for another 10 minutes.

This to give the macaroons a nice brown color. Let them cool completely and serve.

Vegan coconut macaroons with aquafaba. You will not miss egg in this recipe. Visit thetortiliachannel.com for the recipe and (video) instructions.

Store vegan coconut macaroons with aquafaba

You can keep them in a closed cookie jar for about a week or put them in the freezer.

Other recipes with aquafaba

Another great recipe with aquafaba are these vegan banana chocolate protein muffins.

See how you can make coconut macaroons

Want to see how you can make vegan coconut macaroons with aquafaba? Watch the instruction video on this page and follow along.

 

Have fun with this vegan coconut macaroons with aquafaba recipe!

You can also make coconut macaroons with coconut milk instead of aquafaba. If you want to know how then check out the 2 ingredient coconut macaroons recipe at our other website All Day In The Oven.

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Vegan coconut macaroons with aquafaba. You will not miss egg in this recipe. Visit thetortiliachannel.com for the recipe and (video) instructions.

Vegan coconut macaroons with aquafaba

Serves: 15 Prep Time: 15 minutes Cooking Time: 35 minutes

Vegan coconut macaroons with aquafaba shows that it is not necessary to use egg or egg white in your cookie recipes. It holds up great and taste just as delicious.

Ingredients

  • 140 gram shredded coconut
  • 4 tbsp agave syrup
  • 130 ml aquafaba from a can of chickpeas
  • 1 tsp stevia
  • 1 tsp of vanilla extract
  • 2 tbsp of coconut oil
  • Pinch of salt

Instructions

  1. Pre-heat the oven at 350℉/175℃. Put the shredded coconut on a baking tray and toast for 4 minutes
  2. Put the toasted coconut in a bowl and add 4 tbsp of agave syrup. Stir the syrup through the coconut. Set aside
  3. Whisk the aquafaba with a hand mixer until stiff. Add the stevia, salt, vanilla extract and the coconut oil and whisk the aquafaba again until all of the liquids are incorporated in the aquafaba
  4. Put half of the toasted shredded coconut it in the aquafaba. Stir and add ¼ of the shredded coconut
  5. Only if the mixture is still very moist add shredded coconut 1 tea spoon at a time and stir. It has to remain sticky
  6. Take an ice cream scoop and scoop about 15 equal sized macaroons on a baking tray covered with baking paper
  7. Pre heat the oven at 325℉/150℃ before you bake the cookies for 25 minutes
  8. Increase the heat to 350℉/175℃ and bake for another 10 minutes. This to give the macaroons a nice brown color
  9. Let them cool completely and serve

Notes

Word of warning. Just like cooking with coconut flour you have to be very careful not to put to much coconut in this recipe. Coconut is very absorbing of liquid so start with ½ of the shredded coconut. Then add about an additional ¼ of shredded coconut. Only if it remains too moist after a couple of minutes add 1 tsp and stir to see what it does before you add more.

Nutrition facts

Calories: 79; Fat: 5.2g; Carbs: 6.7g; Protein: 1.6g;

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6 Comments

  • Reply
    Ellie
    April 11, 2018 at 9:54 pm

    What an amazing recipe! I have always wanted to try making something with aquafaba, but some of the desserts seem too tricky. Your recipe sounds like a great start – very simple and I am sure delicious!

    • Reply
      Mireille
      April 12, 2018 at 8:40 am

      Ellie, glad you like this recipe. It is not a complicated recipe. Just make sure not to add all of the shredded coconut in one go. Add it in small increments to see if your batter stays wet/moist. It should definitely not go dry. If you add it all in one go you may run the risk that all of the aquafaba is absorbed and the end result is too dry. So small steps. Have fun with this recipe.

  • Reply
    Amber
    April 14, 2022 at 6:47 pm

    May I please use olive oil instead for the moisture part because I dont have coconut oil

    • Reply
      Mireille
      April 14, 2022 at 7:54 pm

      Amber,

      I have not tried these with olive oil but I can not think of a reason why doesn’t work.

  • Reply
    Amber
    April 14, 2022 at 6:48 pm

    Also may I use coconut nectar aminos instead of the agave? As I dont have that aswell; and our nearest store is quite far.

    • Reply
      Mireille
      April 14, 2022 at 7:56 pm

      I use the agave to sweeten the macaroons and also to let the ingredients stick together a bit. If the coconut nectar is sticky I think you can use it.

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