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Coconut Macaroons

Coconut Macaroons {Vegan, Gluten-Free}

Rebecca Coleman
Moist, coconutty and vegan!
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4

Ingredients
  

  • 3 cups coconut flakes
  • 1/4 cup plus 2 tbsp aquafaba
  • 1/4 tsp cream of tartar
  • 1/2 cup sugar
  • 1 tsp vanilla
  • pinch of salt

Instructions
 

  • Preheat the oven to 350 degrees, and spread your coconut in a single layer on a baking sheet. Toast it in the oven for about 5 minutes.
  • Meanwhile, in the bowl of your stand mixer, place the aquafaba and the cream of tartar. Begin to whisk at a low speed, and then turn it up to medium speed after two minutes. After 4 minutes, begin to slowly stream the sugar into the mix. You don't want to beat the AF until it's a meringue. You want it to be white, glossy, and the texture of melted marshmallows. Continue to beat until it gets to this stage.
  • Remove from the mixer and stir in the vanilla and salt. Add the toasted coconut to the whipped aquafaba and fold it in.
  • Drop by spoonfuls onto a parchment-lined baking sheet. It's better to keep the cookies on the small side. I used my beloved cookie scoop.
  • Bake in a 350 degree oven for about 15 minutes, until golden on top.
  • Drizzle with melted chocolate if desired, or dip the bottoms into melted chocolate and place on wax or parchment to harden.