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!

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

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.

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.

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 below:

Have fun with this vegan coconut macaroons with aquafaba recipe!

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Pin Recipe Print Recipe Vegan coconut macaroons with aquafaba Mireille 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 Pre-heat the oven at 350℉/175℃. Put the shredded coconut on a baking tray and toast for 4 minutes Put the toasted coconut in a bowl and add 4 tbsp of agave syrup. Stir the syrup through the coconut. Set aside 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 Put half of the toasted shredded coconut it in the aquafaba. Stir and add ¼ of the shredded coconut Only if the mixture is still very moist add shredded coconut 1 tea spoon at a time and stir. It has to remain sticky Take an ice cream scoop and scoop about 15 equal sized macaroons on a baking tray covered with baking paper Pre heat 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 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; Did you make this recipe? Tag Tag @thetortillachannel on Instagram and hashtag it #thetortillachannel