In my years on this Earth I cannot recall a single bad thing that I’ve encountered thats started with the sound “Mac.” Macaroni, Macbooks, Macintosh apples… heck, I can’t even recall ever meeting a Mackenzie I didn’t like!
Macaroons are certainly not an exception to my rule of “Mac.” I’ve LOVED coconut macaroons ever since I was a little girl, and I was a huge Samoa promoter in my Girl Scouts Troop. Last week I got a hankering for these bad boys, so I decided it was time to whip up a recipe!
Traditionally, Macaroons get their fluffy texture and full body from whipped egg whites. Obviously, for this recipe I wanted to create a plant-based alternative. I got the idea from Minimalist Baker to use whipped aquafaba, or the liquid from a can of chickpeas/ white beans, in place of egg whites. I liked Minimalist Bakers recipe for these, but I preferred my method and the ingredients/ proportions I used to create these coconut macaroons. However, if you’re interested in learning more about what the heck aquafaba is/ what you can do with it, click here to go to Minimalist Baker’s beginner’s guide to aquafaba (SUPER helpful).
These Macaroons are ULTIMATE because they’re:
- Only SIX (6!) ingredients
- Easy to make
- No-oil required
This specific recipe lends a result that is crispy on the outside, while still retaining a moist, tender inside. I HIGHLY recommend finishing these off with a chocolate dip/drizzle ( I love using Lily’s Baking Chips, which are stevia-sweetened).
This recipe starts out by toasting some coconut. For ease-of-creation purposes, I purchased shredded coconut that had already been sweetened with cane sugar (if you prefer to sweeten it yourself, you’re more than welcome to). Next, toast the coconut in a nonstick pan over medium heat until it’s golden brown and let it cool. If you’ve never smelled coconut toasting before, prepare for your nose to cry tears of pure coconutty joy 🙂
Next, I drain the aquafaba from the beans by using a mesh strainer. Then whip the aquafaba with the baking powder for about 6 minutes till soft peaks form. I believe the baking powder helps the aquafaba fluff up faster and firmer. I used my HANDy handheld mixer for this job 😉
After that, mix everything else EXCEPT the coconut gently with the aquafaba, then add the coconut last. I find that part of what makes the inside of the cookie so tender is the applesauce, but it would be fun to play around with other pureed fruits here! I think mashed banana, apricot, or maybe even mashed sweet potato might be yummy in this.
The final “dough” should spongy in texture. Don’t let the it sit for too long before baking though, or else the aquafaba may start to fall and separate!
The next step is to measure these out into cookie-sized portions and place on parchment paper or a silicone baking mat. I made them into balls about 1/4 cup in size, but you can really make them as mini or as giant as you want them to be- as long as you’re sure to adjust the baking times. For this job, I used an ice cream scooper (which made my life 10x easier). You can choose leave them in classic “ball” form or flatten them out before you bake them to look more like a normal cookie, as they don’t spread in the oven.
Pop them in the oven (covered with aluminum foil) for 20 minutes to let the insides fully cook. Then, uncover them and let them cook for 8-15 more minutes to let the tops get nice and crispy. This second time will greatly depend on how big your cookies are, how close the rack is to the oven light, and how crispy you want the top of the macaroons to be, so make sure to adjust accordingly!
I hope you find these to be as ULTIMATE tasting as I did!
Finally, if you end up making this I’d love to see your recreations or hear how it went in the comments below! Be sure to tag me on Instagram @cookwithcourt and #cookwithcourt to share 🙂
If you’re looking for another yummy chocolatey-coconutty dessert- check out my SUPER easy-to-make Vegan Turtle Bites!
Ultimate Coconut Macaroons (with aquafaba!)
- 3 tbsp Sweetened Shredded Coconut *
- 1/2 cup aquafaba
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp applesauce
- 1 tbsp tapioca starch **
- Chocolate optional, for topping
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.
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.
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.
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.
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.
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 😉 )
*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.