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    Home > Vegan Dessert Recipes > Vegan Cookie Recipes

    Vegan Coconut Almond Macaroons

    Posted: Nov 10, 2017 · Updated: Aug 11, 2021

    Jump to Recipe

    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. 

    Vegan Coconut Almond Macaroons, stacked on a blue and white plate with a white napkin in background.

    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!

    Vegan Coconut Almond Macaroons cooling on rack.

    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.

    Vegan Coconut Almond Macaroons, gluten-free, on coolng rack.

    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  kitchen, and come back and tell me if you loved them. I think you will.

    More delicious vegan cookies from the blog:

    • Naturally sweetened, grain-free Chocolate Chip Cookies
    • Almond Flour Shortbread Cookies, naturally sweetened
    • Vegan Cardamon Sugar Cookies with Mango Icing
    • Vegan Orange Almond Biscotti
    • Vegan Chocolate Hazelnut Cookies
    • Vegan Gluten-Free Brownies

    Vegan Coconut Almond Macaroons recipe:

    Vegan Coconut Almond Macaroons on a white and blue plate.
    Vegan Coconut Almond Macaroons, gluten-free - HolyCowVegan.net

    Vegan Coconut Almond Macaroons

    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. 
    5 from 5 votes
    Print Recipe Review Recipe
    Course: Cookies
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan coconut almond macaroons
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 12 macaroons
    Calories: 118kcal
    Author: Vaishali · Holy Cow! Vegan Recipes

    Ingredients 

    • 2 cups sweetened coconut flakes
    • ½ cup superfine almond flour
    • ¼ cup cane or turbinado sugar
    • ½ cup aquafaba (chickpea brine)
    • 2 tablespoon cornstarch
    • 1 teaspoon almond extract (or use 1 tablespoon amaretto liqueur)
    • 1 teaspoon pure vanilla extract
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    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

    Serving: 1macaroon | Calories: 118kcal | Carbohydrates: 13.8g | Protein: 1.6g | Fat: 7.2g | Fiber: 1.5g | Sugar: 11g
    Tried this recipe?Please leave a comment and recipe rating below!
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    Macaroon images with text inlay that says "vegan coconut almond macaroons, gluten-free, soy-free"
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Vaishali

      January 31, 2018 at 3:42 pm

      Hi 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.

      Reply
      • Melina

        February 02, 2018 at 12:40 am

        Thanks, 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.

        Reply
    2. Irene

      November 15, 2017 at 2:26 am

      Is there a way I can substitute fresh coconut or will it be too wet?

      Reply
      • Vaishali

        November 15, 2017 at 8:35 am

        Fresh coconut won't work because the consistency and moisture are very different from coconut flakes.

        Reply
    3. Ellen Lederman

      November 10, 2017 at 8:32 am

      These 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.

      Reply
      • Vaishali

        November 10, 2017 at 1:41 pm

        Hi Ellen, harissa hemp hummus sounds awesome. I love adding chipotle peppers to hummus with sundried tomatoes-- delicious!

        Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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