Have you tried using it yet? It may seem intimidating at first, but once you do it once, it’s like second nature. Ever since discovering the magic of aquafaba, I’ve saved every drop of chickpea brine from my canned chickpeas to put to good use in recipes like THESE aquafaba macaroons! Let’s do this! This recipe is simple, requiring just 6 ingredients. Plus, from start to finish, it requires about 45 minutes. The base is toasted shredded coconut (not to be confused with desiccated coconut, which is much stiffer). When it comes to shredded coconut, you want it as light and fluffy as possible. I included two brand recommendations in the notes!
The other important element in this recipe is aquafaba. The structure and the makeup of this magical brine allow it to be whipped into things like meringue and mayonnaise and used as a fluffy egg substitute in things like donuts, cakes, and cookies! In this recipe, the aquafaba is whipped into semi-stiff peaks. Then you simply add a little salt, vanilla, coconut oil, and maple syrup – which keeps this recipe naturally sweetened! All that’s left to do is stir your maple-sweetened coconut into your aquafaba base, scoop, and bake. The dough should be wet but scoopable. This is key! If it’s too dry, the macaroons will be crumbly. If it’s too wet, they won’t fluff up in the oven. I include some tips in the instructions to help you achieve the right texture. The name of the baking game here is slow and low. I bake these for 20 minutes at 325 degrees F (162 C) and then 8-10 minutes at 350 degrees F (176 C). This allows the macaroons to firm up, and the higher temperature adds a beautiful golden-brown exterior. YUM. You can enjoy these macaroons as is or create a quick, 2-ingredient chocolate coating to dip and drizzle them with. This is completely optional, but it takes them to the next level for sure! I hope you all LOVE these macaroons! They’re: FluffyCrisp on the outsideTender on the insideCoconuttyPerfectly sweetEasy to make& Insanely delicious These would make the perfect healthier dessert to have on hand during the week or for road trips and picnics. They’re extremely portable, which makes them ideal gifts or treats to bring along to baby showers, bridal showers, BBQs, and more. For more simple dessert recipes, be sure to check out our 5-Ingredient Vegan Gluten-Free Cookies, Almond Butter Chocolate Chip Cookies, Easy Vegan Chocolate, Coconut No-Bake Cookies, Almond Butter No-Bake Cookies, and Dark Chocolate Hemp Energy Bites. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see your macaroons in action. Cheer, friends! Update: 4/26/19 – We retested this recipe to address any texture issues some readers were having. But instead of changing this recipe entirely as some of you do like it, we created a new recipe for a similar style of cookie that has an easier method and improved texture. Find the Vegan Coconut “Snowball” Cookies here!
