Eggless Coconut Macaroons | Mommyhood's Diary

Eggless Coconut Macaroons

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Author Oriana Romero


  • 10 oz sweetened shredded coconut
  • 7 oz sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons chickpea brine (aguafaba)
  • 1/2 cup Kellogg'sĀ® Rice KrispiesĀ® cereal (optional)
  • 1 cup semi-sweet chocolate chips , melted (optional)


  1. Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper
  2. Combine the coconut, condensed milk, and vanilla in a large bowl.
  3. Whip the chickpea brine on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.
  4. Carefully fold the whipped chickpea brine into the coconut mixture.
  5. Drop the batter onto sheet pan using either a 1 3/4-inch diameter ice cream scoop or a spoon.
  6. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
  7. Rice Krispies version: Mix the cereal with the coconut, condensed milk, and vanilla and follow the instructions.
  8. Chocolate Dipped: Once the macaroons have cooled a bit, dip their bottoms in the melted chocolate and place back on cooling rack to harden.