Vegan macaroons with aquafaba! Only 6 ingredients needed, naturally sweet, soft on the inside, crunchy on the outside! The quintessence of the vegetable dessert.



  • 4 Cup packaged unsweetened grated coconut* (see notes for brand recommendations)< /span>
  • ½ cup aquafaba (Canned Chickpea Brine // see our aquafaba guide!)
  • 1/ 4 cc Weinstein (optional // to make the aquafaba firmer)< /span>
  • 7 soup maple syrup (SHARE // or under Stevia to taste – 1-2 packets)
  • 1 TL Vanilla extract
  • 1/4 TL Sea salt (more to taste)
  • 2 EL melted coconut oil (If you Avoid oil, omit // l. Coconut oil adds moisture and helps you tan)



  • Preheat the oven to 350°F (176°C) and spread the coconut out on a baking sheet (or multiple baking sheets if you’re making a larger batch). Grill for 2-4 minutes or until lightly browned (take care not to burn // see photo). Reduce the oven temperature to 162°C.
  • Transfer the coconut to a robotic bowl (or a mixing bowl) and add a little less than half the maple syrup (3 tablespoons or 45ml maple syrup as written in original recipe // adjust if changing batch size). Pulse (or stir) a few times to combine, being careful not to mix too much. This will slightly moisten and sweeten the coconut (see photo). Set aside.
  • In a large mixing bowl, combine the aquafaba and cream of tartar (optional) and whisk together using a handheld mixer or stand mixer (man can open by hand, but takes longer).
  • Once fluffy and semi-rigid tips have formed (see photo), add the Add remaining maple syrup (4 Tbsp or 60ml maple syrup as written in original recipe // adjust if changing batch size), vanilla and salt and whisk again to combine. Finally add the melted coconut oil and whisk again. At this point, taste your aquafaba and see if it needs more sweetness. You can add a little stevia or a little more maple syrup. But don’t overdo it with the maple syrup or your aquafaba might drain.
  • Start with add 3/ Add 4 of your coconut to the aquafaba and fold in/stir. If it seems too wet, gradually add more coconut flakes until you have a very wet “dough” (see photo). If the dough is too wet, it won’t rise in the oven. If it’s too dry, they will become crumbly. So add just a little at a time until the right texture is achieved. If you’ve added all the coconut and it still seems too soggy, you can add a little untoasted coconut!
  • Measure the 1 tablespoon amounts (I like the ball) and place on a baking tray lined with baking paper. Bake at 325 degrees F (162 C) for 25 minutes. Then increase the heat to 176°C (350°F) and bake an additional 8-10 minutes or until golden and semi-set (see photo).
  • Let cool. so enjoy it For chocolate topping (optional), melt vegan dark chocolate and coconut oil in a double boiler (or in the microwave in 30-second increments) until smooth and creamy. Then dip the macaroons in the chocolate and place on a parchment-lined or waxed-paper-lined baking sheet or platter. Drizzle the tops with the remaining chocolate and chill in the fridge (or freezer) until chocolate is firm to the touch.
  • Store leftover macarons covered and at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. They will be crunchy the first day and then soften, which is normal. They are delicious nonetheless! Fresh simply better.
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