Eggless Coconut Macaroons
These Eggless Coconut Macaroons are beautifully toasted on the outside and sweet and chewy in the center. Made with 4 ingredients and ready in just 30 minutes. Simple and delicious!
Servings 16
Calories 166kcal
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)
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!
Notes
AQUAFABA: 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!
STORE: Macaroons can be kept in an airtight container for up to 1 week.
FREEZE: 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.
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.
- 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
Calories: 166kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Sugar: 16g