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Eggless Coconut Macaroons | Mommyhood's Diary

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Calories 166kcal



  • Preheat the oven to 325º F. 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 to a rack to cool completely.
  • Chocolate Dipped: Once the macaroons have cooled a bit, dip their bottoms in the melted chocolate and place back on cooling rack to harden.

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!


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 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.
  • You can use unsweetened coconut if you prefer. Your cookies won't be quite as sweet though, but they'll be crispier.
  • 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 to match (longer for big macaroons; shorter for small macaroons).


Calories: 166kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Sugar: 16g