Ultimate Coconut Macaroons (with aquafaba!)
The Macaroons are perfectly crispy on the outside and tender on the inside with minimal and HEALTHY ingredients!
Servings Prep Time
10-14cookies 20minutes
Cook Time
30minutes
Servings Prep Time
10-14cookies 20minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat. Toast coconut in a nonstick pan over medium heat for about 10 minutes until golden brown and fragrant, making sure to flip often. Set aside to let cool.
  2. Whip aquafaba and baking powder together with a standing or handheld for 5-8 minutes until soft peaks form. You can hand whip, but it will take about double the time.
  3. Gently fold in vanilla extract, applesauce, and tapioca starch with the whipped aquafaba until just combined. Gently stir in cooled coconut until a spongy dough forms.
  4. Measure out balls of dough about 1/4 cup in size and place on cookie sheet. This dough will NOT spread or rise in the oven, so flatten/shape balls accordingly.
  5. Once dough is gone, cover cookie sheet with aluminum foil and place in oven. After 20 minutes, uncover Macaroons and let cook for an additional 8 to 15 minutes, depending on how close the Macaroons are to the oven light and how crispy you want the top of the cookies to be.
  6. Take out of oven and let cool completely (this helps the solidification process). Once cool, dip in chocolate/drizzle or eat by themselves. Enjoy! (These are best stored in an air tight container room temperature for up to 5 days… but I doubt they’ll make it that long 😉 )
Recipe Notes

*Can use unsweetened shredded coconut and self-sweeten with cane sugar, coconut sugar, stevia, or xylitol (or not sweeten at all-but cookies will not be sweet)

**Tapioca Starch can be subbed with oat flour. I recommend tapioca starch because it lends to a more tender inside.

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