Whipped aquafaba gives these macaroons their signature airy lift, beaten into stiff, glossy peaks before folding in maple syrup, coconut oil, and vanilla for a rounded sweetness. Shredded coconut binds everything into thick, moundable batter that packs into craggy little peaks and bakes up deep golden on the outside while staying chewy and tender inside. A quick dip in melted chocolate is optional, but it adds a nice contrast of snap against all that coconutty texture. These come together with basic pantry staples and a stand mixer, no fussy technique required beyond patience while the foam whips up. It's a naturally solid choice for a gluten free treat table, cookie swap, or afternoon snack. Store them in an airtight container and they'll only get chewier and more flavorful after a day or two.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →18 servings
Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
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, 6–8 minutes — the mixture should hold a firm peak when the beater is lifted and not slide when the bowl is tilted.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
