These Eggless Coconut Macaroons are beautifully toasted on the outside and sweet and chewy in the center. Made with four ingredients and ready in just 30 minutes. Simple and delicious! The recipe includes step-by-step photos and lots of tips.
Eggless Coconut Macaroons Recipe Highlights
We love coconut!! And what can be better than coconut macaroons baked to golden perfection? Well… let me tell you!! EGGLESS Coconut Macaroons baked to a golden perfection dipped in dark chocolate.
These eggless coconut macaroons are beautifully toasted on the outside and sweet and chewy in the center. Ohh yeah!! We can never get enough.
Macaroons are awesome for many reasons, but my favorite is that they are easy to make at home with just a few simple ingredients.
Today, I will show you how to make this delicious coconuty dessert in a flash…Coconut perfection!!!
Eggless Coconut Macaroons Ingredients
You’ll need:
Ingredients Notes & Substitutions
- Shredded coconut: There is a lot of variability in coconut depending on the brand you purchase. For the best results, I recommend Baker’s Angel Flake.
- Sweetened condensed milk: Make sure you use the full-fat version.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Aquafaba (chickpea brine): Aquafaba is just the liquid that we usually discard from a can of beans. This liquid emulates the unmistakably fluffy texture of whipped egg whites. Want to know more about aquafaba? Check this out!
How To Make Coconut Macaroons Without Eggs Step-by-Step
- Combine Coconut, Condensed Milk, and Vanilla
Combine the coconut, sweetened condensed milk, and vanilla in a medium mixing bowl.
- Whip The Aquafaba
Beat the aquafaba, with an electric mixer until stiff peaks form, about 8 minutes.
- Foil in The Whipped Aquafaba
Add the whipped aquafaba to the coconut mixture and fold until combined.
- Form The Macaroons
Using a cream scoop (about 1 ½ tablespoons), form heaping tablespoons of the mixture into mounds onto the prepared baking sheet.
- Bake
Bake for about 25 -28 minutes, until the bottoms and edges are deeply golden, and the tops are lightly golden.
- Dip in Chocolate
Dip them in melted chocolate, if desired. Enjoy!
Recipe Tips & Variations
You can use unsweetened coconut if you prefer. Your cookies won’t be as quite as sweet, and they’ll be crispier. For the best results, I recommend Baker’s Angel Flake.
You can also mix in additions, such as nuts, mini chocolate chips, chopped dried fruit, or Rice Krispies.
For larger or smaller macaroons, keep the recipe as is, but adjust the baking time accordingly (longer for bigger macaroons; shorter for smaller macaroons).
After dipping the macaroons, refrigerate for about 10 minutes, or until the chocolate is set.
Storing & Freezing Instructions
Macaroons can be kept in an airtight container for up to 1 week.
The macaroons can also be frozen for up to 3 months. Let them cool completely and store them in an airtight container separating layers with parchment paper.
Ready to eat them? Remove the cookies from the container and let them come to room temperature.
Frequently Asked Questions
This could happen because the mixture does not have enough moisture. To avoid this issue, make sure you are using the right ratio of shredded coconut to condensed milk.
There is a lot of variability in coconut, depending on the brand you purchase. For the best results, I recommend Baker’s Angel Flake.
Yes, to make a mini version, I recommend baking them for about 15 minutes, or just until the bottoms and edges are deeply golden, and the tops are lightly golden.
More Recipes You’ll Love!
- Eggless Sugar Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Easy Eggless Vanilla Cookies
- Eggless Oatmeal Cookies
- More eggless cookie recipes…
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Recipe Card 📖
Eggless Coconut Macaroons
Ingredients
- 10 oz (290 g) sweetened shredded coconut
- 7 oz (200 g) sweetened condensed milk
- 1 teaspoon (5 ml) pure vanilla extract
- 1/4 cup (60 ml) aquafaba (chickpea brine) – learn more about aquafaba here
- 1/2 cup (100 g) semi-sweet chocolate chips, (optional)
- 2 teaspoons coconut oil (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 325º F (165 º C). Line a large baking sheet with parchment paper.
- Combine the coconut, sweetened condensed milk, and vanilla in a medium mixing bowl. Set aside.
- Beat the aquafaba, with an electric mixer until stiff peaks form.
- Carefully fold the whipped aquafaba into the coconut mixture.
- Using a cream scoop (about 1 ½ tablespoon), form heaping tablespoons of the mixture into mounds onto the prepared baking sheet, spacing about 1 inch apart.
- Bake for about 25 -28 minutes, until the bottoms and edges are deeply golden, and the tops are lightly golden. Let the macaroons cool on the baking sheet for 2 – 3 minutes, then transfer them to a rack to cool completely.
Chocolate Dipped Macaroons (optional):
- Melt the chocolate and coconut oil in a microwave-safe bowl, stopping to stir every 30 seconds, until just smooth and creamy.
- Dip the bottoms of the macaroons in the chocolate and return to the lined baking sheets.
- Refrigerate for about 10 minutes, or until the chocolate is set. Enjoy!
- You can use unsweetened coconut if you prefer. Your cookies won’t be as quite as sweet, and they’ll be crispier. For the best results, I recommend Baker’s Angel Flake.
- You can also mix in additions, such as nuts, mini chocolate chips, chopped dried fruit, or Rice Krispies.
- Keep the recipe quantities as is for larger or smaller macaroons but adjust the baking time accordingly (longer for bigger macaroons; shorter for smaller macaroons).
- After dipping the macaroons, refrigerate for about 10 minutes, or until the chocolate is set.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published in May 2015. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in December 2022 to make it as helpful as possible!
