Vegan Coconut Macaroons

These chewy, golden coconut mounds are the kind of treat that disappears fast — crisp on the outside, tender and fragrant on the inside, with a deep toasted coconut flavor that feels genuinely indulgent. The secret to getting that classic light, airy texture without egg whites is aquafaba, the liquid from a can of chickpeas, which whips up into stiff, glossy peaks just like the real thing. A drizzle of maple syrup and a touch of vanilla round out the sweetness naturally, so every bite tastes clean and bright rather than cloying. Folding in three cups of unsweetened shredded coconut keeps things boldly coconutty without going over the top on sugar. The batch makes 18 macaroons, so there's plenty to share — or not. If you want to take them over the edge, the optional chocolate dip adds a rich, snappy finish that makes these look like they came straight from a bakery case. They firm up beautifully as they cool, which means they travel well and hold their shape for days, assuming they last that long.

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