Have you tried my vegan bounty bars, coconut banana cookies, or no-bake coconut cookies? Well, these vegan macaroons are a combination of all these recipes! Except they are baked until the coconut is just toasted and golden for a light crisp on the edges. They taste like the authentic Italian coconut macaroon without the egg whites and sugar.
Why You Will Love These Vegan Coconut Macaroons
Quick and easy cookie recipe Refined sugar-free Dairy-free Egg-free Gluten-free Packed with wholesome ingredients Low-sugar and keto-friendly
Ingredients and Substitutions
Finely Shredded Coconut – prefer unsweetened. If you only have shredded coconut with a coarse texture, here’s a simple way to make it thinner. Pop in the food processor and pulse a few times until fine. Canned Coconut Milk – Shake the can before opening and measuring to mix the two layers that often naturally form in the can. Maple Syrup or any liquid sweetener you love, like agave syrup or coconut nectar. Almond Flour – You could use oat flour but the macaroons get dry and not as moist and tender in the center. Ground Flaxseeds – This adds a chewy texture to the macaroons and helps with texture. This is 100% better than aquafaba, often used as a swap for egg whites in vegan desserts. In cookies, a flax meal is way stronger as a binder. When in contact with almond flour and the warmth of the liquid ingredients, it acts as a glue. It also creates a chewy inside. Another option, if you have flaxseed intolerance, is to use a tablespoon of cornstarch instead. Almond Extract or vanilla extract for flavors. Pinch a Salt to enhance the sweetness. Vegan Dark Chocolate Chips to create a crunchy chocolate feet to the macaroons. Coconut Oil to melt the chocolate chips, but you can skip this for an oil-free option.
Making Vegan Coconut Macaroons
Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and lightly oil paper with cooking oil spray.
Dipping Macaroons In Chocolate
Expert Tips To Make Egg-Free Macaroons
Pack The Batter Firmly. The batter must be sticky and packed as much as possible in the scoop to remove any air between the coconut flakes. This makes the macaroons firmer and ensures they won’t break after baking. Be Patient. Cool down the macaroons at room temperature, and don’t move or touch them. They firm up on the baking sheet as the temperature drops, and if you touch them, they might fall apart. You must use finely shredded coconut. If you use coarse coconut threads, the batter won’t stick together resulting in fragile macaroon. If you are unsure if yours is thin enough, pulse it a few times in the blender, the thinner, the better they hold their shapes. Use Full-fat coconut milk for an ultra moist, crumb in the center. Don’t use sweetened coconut. In the US, shredded coconut is most of the time sweetened. Don’t use coconut with added sugar or the macaroon come out ultra sweet.
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