Have you used it yet? Once you’ve used it, it will become second nature.
Since discovering the magic of Aquafaba, every drop of brine from canned chickpeas has been saved to use in recipes such as THESE aquafaba macaroons. Let’s get started!
The recipe is easy to make, as it only requires six ingredients. It takes about 45 minutes to complete the recipe.
The base is toasted coconut shredded (not to confuse with desiccated, which is a much stiffer coconut).
You want your coconut shredded to be as light as possible. I have included brand recommendations in my notes!
Aquafaba is another important ingredient in this recipe. This magical brine can be used to make things like meringue and mayonnaise or as an egg substitute for donuts.
This recipe whips the aquafaba into a semi-stiff peak. You can then add maple syrup, maple oil, vanilla, and salt to make this recipe naturally sugared.
Stir your maple-sweetened shredded coconut into the aquafaba base. Scoop and bake.
The dough should not be dry but still scoopable. The key is to get the dough right! The macaroons won’t be fluffy if the mixture is too dry. They won’t puff up in the oven if it’s wet. In the instructions, I give you some tips to achieve the perfect texture.
Slow and low is the name of this game. I bake them for 20 minutes at 325 degrees F (162 C) and then for 8-10 minutes at 350 degrees F. The higher temperature allows the macaroons’ exterior to be golden brown.
YUM. These macaroons can be enjoyed as-is or with a simple, two-ingredient chocolate glaze to dip and drizzle. It’s optional but takes the macaroons to a whole new level!
They would be a great, healthier option to keep on hand for road trips and picnics during the week. These are very portable and make great gifts for baby showers or bridal showers. They also work well as treats at BBQs.
Ingredients
MACAROONS
- *See notes for brand recommendations.
- 1 cup Aquafaba (brine from canned chickpeas – see for our Aquafaba Guide)
- Use cream of tartar to thicken the aquafaba (optional =
- Maple syrup 7 Tbsp ( DIVIDED or substitute stevia according to taste, 1-2 packets).
- 1 tsp vanilla extract
- Add more salt to taste.
- 2 Tbsp coconut oil (If you are avoiding oil, leave it out coconut oil helps brown them in the oven and adds moisture)
Optional CHOCOLATE COATING
- 2/3 cup chopped vegan dark chocolate (I like Trader Joe’s 72% dark chocolate bar)
- Coconut oil 1 Tbsp (if you don’t want oil, leave it out)
Instructions
- Spread coconut on a baking tray (or multiple baking sheets if you are making a large batch) and preheat the oven to 350 degrees F. Toast coconut for 2-4 mins or until slightly golden (be careful not to burn see picture). Reduce the oven temperature to 32 degrees F (162 C).
- Add coconut to the food processor or mixing bowl and add just over half of the maple syrup. (3 Tbsp, 45 ml maple sugar as written in the original recipe. Adjust batch size). Be careful not to overmix. Pulse the coconut a few times (or stir it) to combine. This will moisten the coconut and make it sweeter (see photo). Set aside.
- Add aquafaba (optional) and cream of tartar to a large bowl and whisk with a stand mixer or hand mixer. (You can also whisk by hand, but it will take longer).
- After fluffy, semi-stiff peaks form (see photo), add the remaining maple syrup (4 Tbsp maple syrup or 60 ml maple as written in the original recipe, adjust for changes to batch size), salt, vanilla, and remaining syrup and combine again. Pour in the melted coconut and mix again. Taste your aquafaba at this stage to see if you need more sweetness. You can either add a little maple syrup or stevia. Don’t add too much maple syrup, or your aquafaba may become stale.
- Add 3/4 of the coconut into aquafaba. Fold/stir until combined. Add more coconut flakes little by little until they become a moist “dough.” The dough will not rise in the baking oven if it is too wet. They will crumble if the dough is too dry. Add a little coconut at a time to achieve the right texture. It’s okay to add some untoasted coconut if the mixture still seems too wet after adding all of your coconut.
- I like to scoop and measure out 1 Tbsp portions. Scoop onto a baking sheet lined with parchment paper. Bake at 325° F (162° C) for 25 min. Increase heat to 350 degrees F and continue baking for another 8-10 minutes or until golden brown.
- Then let it cool. Then enjoy. Melt vegan dark chocolate with coconut oil in a double boiler or the microwave in 30-second increments. Dip the macaroons in the chocolate, and then place them on a baking sheet lined with parchment or wax paper or a serving platter. Then drizzle the remaining chocolate on top and place in the fridge (or freezer) until the chocolate feels firm.
- Keep leftover macaroons in the fridge for up to five days or in the freezer for up to one month. Normal for them to be crispy on the first day and then soften. The taste is still great! Fresh is best.
