Vegan Coconut Macaroons

Recipe from Meredith Knowles

This recipe is deceptively simple and delicious. Make sure to let the cookies cool and set before removing from the baking sheet to help them keep their shape. 

Prep Time

30 minutes

Cook Time

15 minutes


24 Cookies


7 tablespoons aquafaba (liquid from a can of chickpeas)
10 ounces coconut milk, condensed (sweetened)
1⁄2 teaspoon vanilla
4 cups coconut, shredded unsweetened


Preheat oven to 425F. Measure out aquafaba into a large bowl. Set aside chickpeas for another recipe. Whip the liquid until it becomes foamy and opaque. Add in sweetened condensed coconut milk and vanilla until evenly mixed. Add coconut 1 cup at a time and mix to make sure all ingredients are well combined and evenly distributed.

Spoon out 1 Tbsp scoops of batter and compress into a tight ball in your hand. Place on a baking sheet lined with parchment paper or a silpat mat. Bake in oven for 25-30 minutes. Remove from oven and let the cookies cool on the baking sheet for 5-10 minutes before touching. (*This is an important step to let the cookies set and hold their shape; they will fall apart if you skip this step). Serve at room temperature. Keep for 10 days in airtight container.