These vegan coconut macaroons need just 6 ingredients and are ready in under an hour! Perfect vegan and gluten free cookies! Absolutely delicious!
If you love coconut, then you will be an instant fan of this recipe! And if you aren’t, these make just make you a fan! These vegan coconut macaroons are super easy to make and keep well making them great for get togethers or picnics.
What ingredients are in vegan coconut macaroons?
There are minimal ingredients in these dairy free coconut macaroons. You’ll be shocked to learn there’s only 6! Just 6 things stand in between you and deliciously perfect cookies!
You’ll need the following ingredients:
- aquafaba (juice from 1 can of chickpeas)
- cream of tartar
- sweetened coconut flakes
- vegan sugar
- chickpea flour (can sub for regular flour if no allergen need)
- salt, optional
- dairy free melted chocolate, optional
How do you make eggless coconut macaroons?
These vegan coconut cookies are super easy to make! Start by preheating your oven to 325 degrees.
Then, beat aquafaba liquid with a mixer on medium high until stiff peaks form. It will almost immediately turn into a thicker state; however, you should be able to turn bowl upside down and it not move when at stiff peak state. This takes about 8-10 minutes.
When almost to stiff peaks, sprinkle in cream of tartar and keep blending.
In a separate large bowl, add the coconut, sugar, vanilla, chickpea flour, and salt if adding. Stir to combine.
Fold in the aquafaba mixture to the coconut mixture slowly.
Once ready, use your hands to roll or use a 2 tablespoon scoop and place the balls onto a parchment lined paper. Bake 25-30 minutes or until turning golden brown.
If desired, melt some chocolate (we like Enjoy Life) and dip the cooked coconut macaroons in the melted chocolate just on the bottom. Let any excess chocolate run off and place on wax paper until hardened. Then serve or store.
WHAT IS AQUAFABA?
Aquafaba is a recently new discovery. Only within the last 5 years have people started using aquafaba. So what is it exactly? Aquafaba is the cooking liquid from certain beans or legumes, such as white beans and chickpeas that has been whipped to resemble egg whites.
The easiest way to get aquafaba is to use the juice from a can of chickpeas. You could also make it yourself by making a pot of dried garbanzo beans and then after cooking the beans, continue cooking until liquid is reduced in half. Cooking the later way isn’t as easy because you have to make sure the consistency is the same as it would be from a can.
Contrary to what you may be thinking, it actually has a very neutral taste and, when whipped, goes from tannish in color to completely white.
CAN I PREP THIS RECIPE AHEAD OF TIME?
Yes! These vegan cookies will last up to a week when store in an air tight container at room temperature or 2 weeks if store in the fridge. Need them to last longer? You can store them in the freezer in a freezer safe container.
Can I make this a Top 8 Allergen Free Recipe?
The recipe is almost Top 8 Allergen Free. They do contain coconut which is labeled at a tree nut in the US. We do know that in other countries, it’s not listed as a tree nut allergen because it’s not really a tree nut; however, we do label our recipes for US standards.
It’s free of all other allergens though. There isn’t a substitutions for coconut macaroons because coconut is the main flavor and ingredients; however, we will be making other types of macaroons in the future.
WHAT OTHER DAIRY FREE DESSERT RECIPES SHOULD I TRY?
Obviously once you try this and realize how delicious vegan desserts can be, you’ll want to try more. Here are some amazing dairy free dessert recipes that you should try:
- Dairy Free Apple Pie
- Layered Vegan Strawberry Cake
- Vegan Carrot Cake
- Easy Vegan Peach Cobbler
- Vegan M&M Rice Krispies
- Vegan Lemon Pound Cake
- The Best Vegan Chocolate Cake
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Vegan Coconut Macaroons
- 1 can aquafaba (juice from 1 can of chickpeas)
- 1/4 tsp cream of tartar
- 14 oz bag of sweetened coconut flakes
- 1/3 cup vegan sugar
- 1 tsp vanilla
- 2 tbsp chickpea flour (can sub for regular flour if no allergen need)
- 1/4 tsp salt, optional
- dairy free melted chocolate, optional
- Preheat oven to 325 degrees.
- Beat aquafaba liquid with a mixer on medium high until stiff peaks form (you should be able to turn bowl upside down and it not move). This takes about 8-10 mins. When almost to stir peaks, sprinkle in cream of tartar and keep blending.
- In a separate large bowl, add the coconut, sugar, vanilla and chickpea flour. If adding, add salt also.
- Stir to combine.
- Fold in the aquafaba mixture to the coconut mixture slowly.
- Once ready, use your hands to roll or use a 2 tablespoon scoop and place the balls onto a parchment lined paper.
- Bake 25-30 minutes or until turning golden brown.
- If desired, dip in melted chocolate on the bottom.
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