Eggless Macaroons are a tasty and delicious treat that is vegan friendly and really popular for the Hanukkah holiday! 

We are now past the point of pumpkins and heading into other baking recipes for the holiday season, like Christmas and Hanukkah. Macaroons are an easy dessert idea that often look pretty for your dessert presentation as well! 

You may be thinking about the little cookies that look like sandwiches, but those are a totally different dessert, which I will explain in the next section. 

These coconut macaroons are crispy on the outside and are full of chewy goodness on the inside. If you love coconut you definitely will not be able to resist these. 

Coconut is actually a very nutritious choice that is full of antioxidants, vitamins, fiber, low in carbs, and may even help with stabilizing blood sugar and promoting a healthy heart! Nowadays it’s very easy to incorporate into your diet because there are so many products on the market such as coconut milk and water, coconut flour and sugar, along with the traditional shredded coconut. 

What’s the Difference Between a Macaron and a Macaroon? 

I mentioned previously about those little sandwich cookies that are often made in a variety of colors, those are macarons. They usually have some type of filling between the two cookies like jam or ganache and are made with an almond flour base. 

Macaroons, what we are making today, are a more mounded cookie made with coconut and some dip them in chocolate before serving. Macaroons also are typically made with egg whites, but today we are making a dairy-free, eggless version. 

Ingredients for Eggless Macaroons 

aqua faba – please be sure to measure it correctly after it has formed into meringue like consistency

shredded coconut – opt for the unsweetened kind

all-purpose flour

salt

Sugar – feel free to use your favorite, granulated, maple or coconut sugar all works well.

vanilla extract

How to Make Macaroons Without Eggs 

Line a baking sheet with parchment paper and preheat the oven to 325 degrees. 

Whip the aqua faba in a medium mixing bowl until peaks form and it reaches a meringue-like consistency. While you can use a whisk, an electric mixer is much easier.

Add the shredded coconut, flour, salt, vanilla, and sugar to another mixing bowl. 

Fold in the aqua faba mixture gently to the bowl with the other ingredients. 

Using a teaspoon, make rounded balls and drop them onto the baking sheet. 

Bake the coconut macaroons for 15 minutes or until they are golden brown. 

Allow them to cool completely before eating.

What is AquaFaba?

As fancy as it sounds, it’s just the liquid from chickpeas. You can find it when you drain chickpeas or use the liquid after making your own. For beginners and just for the convenience I recommended just taking the aqua faba from the canned version. 

Aquafaba is used often in vegan baking recipes because it makes a great replacement for eggs. Sometimes applesauce and flax eggs are used as well.

Are Chickpeas and Garbanzo Beans the Same Thing? 

Even though these names sound really far apart, they are in fact the same bean. The different names stem to long ago when different cultures called the same bean a different name, but today in the U.S. the terms are used interchangeably and are both used when labeled these beans.

Storing Instructions

Macaroons can be stored up to 7 days in an airtight container at room temperature. You can also freeze them once they have cooled in an airtight container for up to 3 months.

More Easy Delicious Desserts to Try:

• Vegan Pumpkin Chocolate Chip Cookies
• Miso Almond Butter Cookies
• Toasted Coconut Chocolate Bark
• Coconut Energy Balls

Eggless Macaroons

Eggless Macaroons are a tasty and delicious treat that is vegan friendly and really popular for the Hanukkah holiday!

4.75 from 4 votes

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 18 macaroons

Author: Abbie

Ingredients

• 6 tablespoons aqua faba*
• 1 1/3 cups unsweetened shredded coconut
• 2 tablespoons all-purpose flour
• ¼ teaspoon kosher salt
• 1/3 cup granulated sugar maple sugar, or coconut sugar
• ½ teaspoon vanilla extract

Instructions

• Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
• In a bowl, whip aqua faba with a whisk or with an electric hand mixer until it reaches a meringue-like consistency.
• In a separate bowl, add coconut, flour, salt, sugar, and vanilla. Add whipped aqua faba and fold in gently.
• Form balls out of rounded teaspoonfuls and drop onto prepared baking sheet. Bake for 15 minutes until golden brown.
• Cool completely before eating.

Video

Notes

 

*Note: aqua faba is the liquid from a can of chickpeas. The 6 tablespoons are measured AFTER whipping it into a meringue-like consistency.

 

Note: Macaroons can be stored in an airtight container at room temperature up to 1 week. They can also be frozen in an air tight container for up to 3 months.