Coconut macaroons are one of those treats that look fancy but are actually really simple to make at home.
These ones are chewy in the middle, golden on the outside, and dipped in a little chocolate to finish them off.
The best part is that this recipe is completely eggless, so you can enjoy them even if you avoid eggs or just ran out of them.
Instead of egg whites, I use aquafaba, which is the liquid from a can of chickpeas. It whips up nicely and gives the macaroons a light texture.
If you have never baked with aquafaba before, this is a great recipe to start with. It works just like whipped egg whites here.
Why You’ll Love It
Golden Outside, Chewy Center – Toasted peaks give way to soft, chewy centers in every satisfying bite.
Reliable Eggless Texture – Whipped aquafaba creates tender macaroons that hold their shape beautifully without eggs.
Rich Coconut Flavor – Sweetened coconut, condensed milk, and vanilla create a creamy, fragrant flavor throughout.
Perfect Chocolate Finish – Semisweet chocolate adds smooth richness that pairs beautifully with the sweet coconut.
Ingredient List
- 3 cups Sweetened Shredded Coconut
- 2/3 cup Sweetened Condensed Milk
- 1/3 cup Aquafaba
- 1/4 tsp Cream Of Tartar
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Fine Salt
- 4 oz Semisweet Chocolate, Chopped
- 1 tsp Coconut Oil
Directions
Step 1
Preheat the oven to 325 degrees F and line a large baking sheet with parchment paper. Stir the shredded coconut, sweetened condensed milk, vanilla extract, and fine salt together.
Step 2
Beat the aquafaba and cream of tartar with an electric mixer for 4 to 6 minutes, until glossy medium peaks form.
Step 3
Fold one-third of the whipped aquafaba into the coconut mixture to lighten it. Gently fold in the remaining aquafaba until evenly incorporated.
Step 4
Portion the mixture into 18 compact mounds on the prepared baking sheet. Gently shape the sides so loose coconut strands do not burn.
Step 5
Bake for 20 to 25 minutes, until the edges and peaks are deeply golden. Cool completely on the baking sheet so the centers become chewy.
Step 6
Melt the chopped chocolate with the coconut oil, stirring until smooth. Dip the bottoms of the cooled macaroons into the chocolate and return them to the parchment.
Step 7
Drizzle any remaining chocolate over the tops. Let the macaroons stand until the chocolate is fully set.
Tips
Use the Right Coconut
Choose sweetened shredded coconut with soft, moist strands. Unsweetened coconut or very dry desiccated coconut will absorb more condensed milk and can make the macaroons less chewy.
If the strands are especially long, give them a few quick pulses in a food processor. Shorter strands pack together more easily and create neater mounds.
Prepare the Aquafaba Carefully
Use aquafaba from canned chickpeas and measure exactly 1/3 cup. Let it reach room temperature before whipping because it usually gains volume more easily than cold aquafaba.
The mixing bowl and mixer attachments must be completely clean and free of oil. Even a small amount of grease can keep the aquafaba from becoming light and glossy.
Check for Medium Peaks
Whip the aquafaba with the cream of tartar until it looks glossy and holds a curved peak when you lift the mixer. If it still looks foamy or quickly settles back into the bowl, it needs more mixing.
Stop once you reach medium peaks. Aquafaba that becomes dry or clumpy is harder to fold evenly into the thick coconut mixture.
Try These Next
- Eggless Classic NY Style Cheesecake
- Eggless Dark Chocolate Mousse
- Eggless Fudgy & Rich Chocolate Brownies
- Eggless Soft & Chewy Sugar Cookies
- Eggless Zesty & Tangy Lemon Curd
Questions You Might Have
How do I know when the aquafaba is whipped enough?
Beat the aquafaba with the cream of tartar until it looks glossy and forms medium peaks that gently hold their shape when the beaters are lifted.
If it still looks loose or watery, continue mixing for another minute or two before folding it into the coconut mixture.
Eggless Chewy Coconut Macaroons
Ingredients
Equipment
Method
- Preheat the oven to 325 degrees F and line a large baking sheet with parchment paper. Stir the shredded coconut, sweetened condensed milk, vanilla extract, and fine salt together.
- Beat the aquafaba and cream of tartar with an electric mixer for 4 to 6 minutes, until glossy medium peaks form.
- Fold one-third of the whipped aquafaba into the coconut mixture to lighten it. Gently fold in the remaining aquafaba until evenly incorporated.
- Portion the mixture into 18 compact mounds on the prepared baking sheet. Gently shape the sides so loose coconut strands do not burn.
- Bake for 20 to 25 minutes, until the edges and peaks are deeply golden. Cool completely on the baking sheet so the centers become chewy.
- Melt the chopped chocolate with the coconut oil, stirring until smooth. Dip the bottoms of the cooled macaroons into the chocolate and return them to the parchment.
- Drizzle any remaining chocolate over the tops. Let the macaroons stand until the chocolate is fully set.