These vegan Coconut Almond Macaroons are sure to become your next favorite cookie. They are sweet and coconutty and the almonds add more flavor and deliciousness. They are also gluten-free, and soy-free.
I went through a couple of trials with these vegan Coconut Almond Macaroons before I came up with the perfect recipe. And boy, is it good. So good, in fact, that within minutes of making them, they had vanished into thin air!
And as good as they are, they hardly take any time or effort to make. There are just seven ingredients in here: aquafaba, almond flour, coconut flakes, cornstarch, vanilla extract, almond extract, and sugar. That’s the whole list. And if you want macaroons with a kick, you can sub the almond extract with some amaretto. Why not?
It takes just about five minutes to put the ingredients together, five more to scoop the macaroons onto your cookie sheet, and 20 minutes in the oven. So all in all, within 30 minutes flat you have these amazing, delicious cookies that you will simply want to make over and over again.
I also love how low in calories they are. For one, there is no added fat in here (there never is, in macaroons, so it’s not a special, vegan, health thing), and the coconut and almonds actually add some good fiber and protein into the mix.
Bake up a batch in your Fall kitchen, and come back and tell me if you loved them. I think you will.
Vegan Coconut Almond Macaroons
Ingredients
- 2 cups sweetened coconut flakes
- 1/2 cup superfine almond flour
- 1/4 cup cane or turbinado sugar
- 1/2 cup aquafaba (chickpea brine)
- 2 tbsp cornstarch
- 1 tsp almond extract (or use 1 tbsp amaretto liqueur)
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Place the aquafaba, sugar, almond extract and vanilla extract in the bowl of a stand mixer or a large bowl, and whisk at high speed for two minutes until the mixture is all frothy. You don't have to beat the aquafaba to stiff peaks.
- Remove the bowl from the stand mixer and add the almond flour, coconut flakes, and the cornstarch to the bowl. Using a spatula, mix everything evenly.
- Line a cookie sheet with parchment paper. Use a one-inch cookie scoop to scoop out the macaroons and space them about 1-inch apart on the cookie sheet.
- Bake the macaroons for 20 minutes. Remove and let them cool on the cookie sheet for five minutes, then transfer the macaroons to a rack to cool thoroughly.
Nutrition
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Eat more vegan cookies:
Naturally sweetened, grain-free Chocolate Chip Cookies
Almond Flour Shortbread Cookies, naturally sweetened
Vegan Cardamon Sugar Cookies with Mango Icing
Ellen Lederman says
November 10, 2017 atThese sound really good! I’ve been looking for uses for aquafaba—get tired of just whipping it up with cocoa for mousse. I’ve been wasting too much aquafaba, but next can of chickpeas, I’m on it—which may be soon since I just saw a recipe for a harissa hemp seed hummus.
Vaishali says
November 10, 2017 atHi Ellen, harissa hemp hummus sounds awesome. I love adding chipotle peppers to hummus with sundried tomatoes– delicious!
Irene says
November 15, 2017 atIs there a way I can substitute fresh coconut or will it be too wet?
Vaishali says
November 15, 2017 atFresh coconut won’t work because the consistency and moisture are very different from coconut flakes.
Melina says
January 31, 2018 atHi! Tried these tonight but it didn’t work for me. When I mixed the liquid with the coconut/almond/cornstarch it was still very dry. They wouldn’t stick together at all. It seemed like I would need double the liquid. I have looked over the recipe so much since then to be sure that I didn’t get something wrong. I wet my hands a bit and managed to get some small balls but after baking they fell apart. The taste is amazing, I saved the crumbles to use as a topping in something. But i’d like to make these properly. If dry, what would you suggest adding more of? Plain chickpea brine? Whipped chickpea brine? Water? Liquid sweetener like maple syrup instead of cane/turbinado?
Vaishali says
January 31, 2018 atHi Melina, 1/2 cup of aquafaba should be more than enough to help these hold together– they won’t form tight balls when you scoop them out, but will firm up and hold together as they bake. Also be sure to use superfine almond flour as I have indicated.
Melina says
February 2, 2018 atThanks, Vaishali. I thought my almond flour was fine but thinking about it, it might not be what you consider superfine. I will try again, they really are delicious.