Aquafaba Macaroons

Aquafaba Macaroons
Aquafaba Macaroons

What to do if your dessert recipe requires Whipped Cream and your guests are vegetarian? We’ve got you covered! Or in this case, we needed a vegetarian cookie that didn’t use eggs. Aquafaba is that gross stuff you drain out of your canned beans. I’ve always poured it down the drain before, but now I know it has magical properties! These 6-ingredient macaroons are super tasty and you’re guests will never believe that you’ve made them from canned bean juice…no eggs needed!


  • 4 cups packed shredded unsweetened coconut* (see notes for brand recommendations)
  • ½ cup aquafaba (the wet stuff from canned chickpeas)
  • 1/4 tsp cream of tartar
  • 7 Tbsp maple syrup (DIVIDED)
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt (plus more to taste)
  • 2 Tbsp melted coconut oil (If avoiding oil, omit // coconut oil adds moisture and helps them brown in the oven)


  • 1 cup chopped vegan dark chocolate
  • 1 Tbsp coconut oil (if avoiding oil, omit)


  • Preheat oven to 350 degrees F (176 C) and spread coconut on a baking sheet (or more baking sheets if making a larger batch). Toast for 2-4 minutes or until just slightly golden brown. Reduce oven temperature to 325 degrees F (162 C).
  • Transfer coconut to a food processor (or a mixing bowl) and add just under half of the maple syrup (3 Tbsp or 45 ml maple syrup as original recipe is written // adjust if altering batch size). Pulse a few times (or stir) to combine, being careful not to overmix. This will slightly moisten and sweeten the coconut (see photo). Set aside.
  • Add aquafaba and cream of tartar (optional), and whip with a hand or stand mixer (you can whisk by hand, but it takes longer).
  • Once fluffy and semi-stiff peaks have formed (see photo), add remaining maple syrup (4 Tbsp or 60 ml maple syrup as original recipe is written // adjust if altering batch size), vanilla, and salt and whip again to combine. Lastly, pour in melted coconut oil and whip again to combine. At this point, taste your aquafaba and see if it needs any more sweetness. You can add a bit more maple syrup, but don’t go overboard with the maple syrup or it may deflate your aquafaba.
  • Start with adding 3/4 of your coconut to the aquafaba and fold/stir to combine. If it looks too wet, add more coconut flakes a little at a time until you get a very moist “dough”. If the dough is too wet, they won’t rise in the oven. If you add all of the coconut and it still appears too wet, it’s fine to add a little untoasted coconut! However, if it’s too dry, the cookies will be crumbly! (ours were… 🙁 )
  • Measure out heaping 1 Tbsp amounts and scoop onto a parchment-lined baking sheet. Make sure that your scoops are compressed as much as possible! An icecream or melon scoop might be best. Press the mix in there like you would for brown sugar. It needs to be compressed.
  • Bake at 325 degrees F (162 C) for 25 minutes. Then increase heat to 350 degrees F (176 C) and bake for 8-10 min more or until golden brown and semi-firm to the touch (see photo).
  • Let cool. Then enjoy. For a chocolate coating (optional), melt vegan dark chocolate and coconut oil over a double boiler (or in the microwave in 30 second increments) until smooth and creamy. Then dip the macaroons into the chocolate and place on a parchment- or wax paper-lined baking sheet or serving platter. Drizzle the tops with remaining chocolate and set in the refrigerator (or freezer) to cool until the chocolate is firm to the touch.
  • Store leftover macaroons covered and at room temperature up to 3 days, in the refrigerator up to 5 days. They are crispy the first day and then tend to soften, which is normal. They are still delicious though! Just best when fresh.

Originally adapted from