Vegan Coconut Macaroons
These vegan coconut macaroons feature a rich, chewy coconut center with lightly toasted edges. Whipped aquafaba gives the mixture structure, while almond flour adds tenderness. Once cooled, the macaroons may be finished with a smooth non-dairy chocolate coating.
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Ingredients
For the Coconut Macaroons
- ¾ cup full-fat coconut milk using mostly the thick coconut cream and up to ¼ cup of the thinner liquid as needed
- ¼ teaspoon fine salt
- 4 heaping tablespoons whipped aquafaba prepared from canned chickpea liquid
- ½ cup finely ground almond flour
- 1 teaspoon pure vanilla extract
- 14 ounces sweetened shredded coconut such as Baker’s Angel Flake
- ¼ teaspoon cream of tartar
- ½ teaspoon almond extract, optional
For the Optional Chocolate Coating
- 8 ounces dairy-free chocolate chips such as Enjoy Life
Instructions
- Preheat the oven to 325°F (163°C). Cover a large baking sheet with parchment paper to keep the macaroons from sticking.
- Scoop the firm white cream from a can of full-fat coconut milk. When the cream is too solid to measure easily, warm it in the microwave for 10–20 seconds, just until softened.
- Measure ¾ cup of coconut milk, relying primarily on the thick cream. Add up to ¼ cup of the thinner coconut liquid from the can, if necessary, to reach the required amount.
- Place the measured coconut milk in a large mixing bowl. Add the sweetened shredded coconut, almond flour, vanilla extract, optional almond extract, and salt.
- Stir the ingredients thoroughly with a sturdy spoon until the coconut mixture is evenly combined.
- Pour the liquid from a can of chickpeas into a medium bowl. Add the cream of tartar and beat with a hand mixer for approximately 3–6 minutes, or until the aquafaba forms stiff peaks.
- Measure 4 heaping tablespoons of the whipped aquafaba. Gently fold it into the prepared coconut mixture until just incorporated, taking care not to overmix.
- Using a small cookie scoop or tablespoon, portion out heaping spoonfuls of the mixture and shape them into compact mounds.
- Arrange the shaped macaroons on the lined baking sheet, leaving approximately 1 inch of space between each one.
- Bake on the center oven rack for 23–25 minutes, or until the tops and outer edges are golden brown and lightly toasted.
- Allow the macaroons to rest on the baking sheet for 10 minutes. Carefully transfer them to a wire rack and leave them to cool completely.
- After the macaroons have cooled, place the non-dairy chocolate chips in a small microwave-safe bowl. Heat them in 30-second intervals, stirring after each interval, until the chocolate is fully melted and smooth.
- Dip the base of each macaroon into the melted chocolate. Handle the macaroons carefully, using a fork when helpful, because they may be delicate.
- Return the chocolate-dipped macaroons to the parchment-lined baking sheet. Refrigerate them for about 10 minutes, or until the chocolate coating has set.
Notes
For slightly crisper macaroons, extend the baking time by a few minutes while monitoring them closely to prevent burning.
The almond extract is optional and provides a deeper, nuttier flavor.
The macaroons may be dipped only along the bottom or coated halfway up the sides for a more generous layer of chocolate.