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.

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