Coconut Macaroons – Vegan and Gluten-Free

I once read a nutty article about a man who tried to start a coconut cult. I love coconut as much as the next guy but I’m unlikely to take things to coconut cult level of obsession. Mango cult? I’m in! Coconut cult, I’ll read your pamphlet on the bus but I’m not signing up.


I can eat mangoes on their own, but coconut is more of an ingredient than a main dish for me. I love coconut sprinkled over oatmeal. I love coconut milk in a curry. I’ll concede that coconut water is very refreshing when you are sweating your boobs off on a beach in Maui.

In my humble opinion, the best place for coconut is inside a cookie. Is there a cookie cult? No? Do you want to join my cookie cult?

Macaroons are the most coconut-y of all cookies. Don’t confuse them with French Macarons, an equally delicious but entirely different cookie. Macaroons are a lot easier to make.

These macaroons are gluten-free and vegan. They use aquafaba as an egg replacer.  Aquafaba is the water you drain off of a can of chickpeas. It is recommended that you reduce the aquafaba before cooking with it. You can do this buy simmering it over medium/low heat until it reduces slightly in volume. I’ve created a simple tutorial if you need some visuals. You can check it out here…How to Reduce Aquafaba for vegan baking. 

You can find out more information about aquafaba by visiting


I added a chocolate drizzle to my macaroons because you don’t need a reason to add chocolate. If drizzling isn’t your thing you can leave them naked.  They still look pretty…



Coconut Macaroons – Vegan and Gluten-Free

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 20


This recipe uses aquafaba in place of eggs. Aquafaba is the water you drain off of a can of chickpeas. It is recommended that you reduce the aquafaba before cooking with it. You can do this buy simmering it over medium/low heat until it reduces slightly in volume. You can find out more information about aquafaba by visiting



  • 4 tbsp aquafaba
  • 1/2 tsp vanilla
  • 3/4 cup sugar
  • 2 1/2 cups unsweetened shredded coconut
  • Pinch of salt

Chocolate Drizzle or Dip

  • 70 gram of high-quality dark chocolate
  • 1 tbsp coconut oil


  1. Preheat the oven to 325F
  2. In a large bowl, whip the aquafaba and vanilla together by hand until foamy, this should take about 30 seconds.
  3. Add the coconut and sugar to the aquafaba mixture and stir until all the coconut is evenly coated.
  4. Press the macaroon mixture into a tablespoon or small ice cream scoop to form dome shapes.
  5. Place the macaroons on a cookie sheet that has been lined with parchment or a silpat.
  6. Bake for 15-20 minutes until they start to brown slightly.
  7. Allow them to cool completely.
  8. Once the macaroons have cooled, make the chocolate topping.
  9. Melt the chocolate and coconut oil together over low heat or using a double boiler. Allow it to cool slightly before drizzling or dipping your macaroons.
  10. Place them on parchment to cool completely before eating.
  11. Store in the fridge.
  1. These look absolutely perfect! Lovingggg that chocolate drizzle 🙂

  2. Ooooh. I’ve yet to delve into the aquafaba recipes but I think this is the perfect place to start! Love how simple these are too. Adding to my weekend plans!

  3. I made these last night and although mine are not as pretty, they taste AMAZING!!! Thank you for this recipe!!!

  4. Is it normal for the sugar, etc to bake out and make a gooey mess? My first batch was a complete fail because flaked coconut appears to be too heavy. Second batch made with shredded per the ingredient list, held their shape better but there was till alot of goo. I’ve never made macaroons before, vegan or otherwise. The mess tastes delish, but I was really hoping for the lovely results pictured. Any suggestions on what may have gone wrong?

    • Jasmine Lukuku

      I wish I had some advice for you. I’ve never seen that happen before. Mine are quite firm. I’ve seen some others make them and they were also firm. Sorry that isn’t very helpful. 🙁

    • You may be over mixing. Try just folding the ingredients together briefly. Hope this helps.

  5. Can you give me a measurement of the amount of aqua faba you used. 4 tbsp isn’t enough for me. How much aqua faba liquid is 4 tbsp?

    • Jasmine Lukuku

      4 tbsp = 2 oz or 60 ml. This is roughly the equivalent of two whole egg whites. 🙂

  6. What should the consistency be like for the final mixture? Mine seems pretty dry and I’m having a hard time forming domes for the macaroons. I tried adding a little more aquafaba but it’s still very crumbly. Is that normal?

    • Jasmine Lukuku

      They mixture will feel dry, but they should hold together when you push it firmly. Once they bake, they will stay together.

    • If you were using bulk-bin coconut (like I did) rather than the kind that comes in plastic bags, it tends to be drier. I had to add an extra tablespoon of aquafaba and squish them firmly into balls by hand. Maybe letting the mixture sit a few minutes might have helped, giving the coconut time to soak up some moisture. The shreds in the bulk-bin kind are also shorter, which might also reduce cohesion.
      They came out really yummy despite the difficulty, even impressed one person who is suspicious of home-made macaroons. I was worried that they’d taste beany, like garbanzo flour cookies, but there was none of that.

      • Jasmine Lukuku

        Thanks for sharing the tip, TJ! I’m glad they turned out despite the dry coconut.

      • I had similar issues using bagged “flaked” coconut instead of shreds – they didn’t hold together very well when scooping, but after baking and cooling are delicate but manageable.

  7. Hello Jasmine, I love macaroons especially with a touch of chocolate! I’ve always been too timid to try making them. And, until seeing this recipe, I’d never heard of aquafaba. But, after reading your aquafaba tutorial, your recipe directions, and the comments here I have decided I am going to make them! I will find some time this week, and let you know how it goes. Thanks for helping me find my confidence!

  8. jules ford

    positively delicious – who knew that beans could yield such a great side benefit? I will say that mine stuck like crazy to the parchment – I would probably use a spray with the next time I do them. Thanks for the amazing recipe!

  9. I can’t wait to make these!!!

  10. Hello Jasmine, I have made coconut macaroons in the past using a sugar substitute. Do you think it would work for this recipe? Your recipe sounds delicios! Can’t wait to make it! 🙂

  11. Kelly Aldrich

    These are the best macaroons I have ever made! I added shaved almonds also. I squished them together really good w/ my hands and had no problem with them falling apart. All of my coworkers raved about them and begged for the recipe. I love the use of aquafab, something that would normally be discarded!

    • Jasmine Lukuku

      This makes me so happy to hear! I’m glad they were a hit with your friends.

  12. Has this person actually MADE these macroons? Or did she just copy and modify someone else’s recipe and post it using stock photos?
    To start with, she says,
    “In a large bowl, whip the aquafaba and vanilla together by hand until foamy, this should take about 30 seconds.”
    30 SECONDS!!! Every other recipe says 20-30 minutes. But it actually took me an hour of beating. Yes, ONE HOUR just whipping up the aquafava!
    I think that was because the recipe calls for only 4 tbsp of aquafaba – that’s only enough for your beaters to barely touch the aquafaba and it takes forever to build up any structure to it.
    She also didn’t mention the aquafaba needs to be beaten until it forms stiff peaks. If you follow this recipe and put it in after beating 30 seconds, you’re going to have a wet mess.
    And did she mention you get only 12 little macaroons! Just 12 for all that work! I didn’t even fill my ice cream scoop all the way when putting the batter on the cookie sheet. If I had, I would have gotten a lot less.
    Go back to the kitchen and test your recipes before posting. You really wasted a lot of my time.

    • Jasmine Lukuku

      Normally, I would ignore a mean-spirited message like this but I can’t help myself.

      There is nothing wrong with the recipe. I made it and took the photos myself.

      Yes, you are only supposed to whip the aquafaba until FOAMY for 30-seconds. Yours didn’t work out because you didn’t follow the instructions.

      I also said to use a tablespoon sized scoop to portion them, not a full sized ice cream scoop.

      It is a shame that you made assumptions, messed up the recipe and then decided it was my fault.

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