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Vegan coconut macaroons

Preparazione 15 min
Cottura 15 min
Tempo totale 30 min
Porzioni 30 cookies


  • 65 g brown sugar
  • 70 g aquafaba
  • 100 g coconut flour
  • q.s. lemon juice (a few drops)
  • 2 tbsp cocoa nibs (or dark chocolate chips, optional)


  • Turn sugar into powder using a coffee grinder.
  • Whip aquafaba and lemon juice with an electric whisk adding sugar little by little until stiff.
  • Add coconut flour using a spatula and mixing gently from top to bottom, also add chocolate / cacao nibs (if using).
  • Shape cookies and line on a baking tray covered with parchment paper, using two teaspoons or a pastry bag.
  • Bake at 360°F for 12 to 15 minutes, until slighly golden. Allow the cookies to cool down completely before serving or storage.


The vegan coconut macaroons keep well in a tin stored in a cool, dry place and up to two weeks.