Vegan Chocolate Coconut Macaroons
These chewy, golden-edged coconut macaroons are the kind of treat that disappears fast — and this batch makes 18, so you'll want every single one. The real magic here is aquafaba, the liquid from a can of chickpeas, which whips up into stiff, glossy peaks just like egg whites and gives each mound that signature light-yet-chewy texture without a single animal product. Maple syrup sweetens the whole thing naturally, and unsweetened shredded coconut keeps the flavor toasty and rich rather than cloying. Once they're baked to a perfect golden finish, a dip in melted vegan chocolate chips — loosened with just a touch of coconut oil for a smooth, shiny coat — takes them completely over the top. Store-bought macaroons almost always contain eggs or dairy, so having a reliable homemade version you can trust is genuinely a game-changer for parties, gifting, or just a weeknight chocolate fix. The technique is straightforward as long as you give the aquafaba enough time to whip to stiff peaks, and the payoff is a bakery-worthy cookie that no one will believe is entirely plant-based.
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Learn more →Ingredients
18 servings
- ¾ cup aquafaba (liquid from one 15 oz can of chickpeas)
- ¼ tsp cream of tartar
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ¼ tsp fine salt
- 3 cups unsweetened shredded coconut
- 1 cup vegan chocolate chips
- 1 tsp coconut oil
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
- 2
Pour the aquafaba into the bowl of a stand mixer (or a large bowl if using a hand mixer). Add the cream of tartar. Beat on high speed until stiff, glossy peaks form, 8–10 minutes — the foam should hold its shape when the beater is lifted and not slide or droop.
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