Just thinking of Coconut Macaroons gets that melt-in-your-mouth, warm feeling that is just so hard to shake off and there is no way out other than to pop one of those in your mouth. We had, in one of our previous videos shown how to make Aquafaba and here, we go on and use it to make these delicious Coconut Cookies. If you are allergic to eggs or try and avoid it for any reason, here is a great eggless version of these golden bites. Coconut Macaroons have a crispy exterior and a soft inside that gives it that distinct and unique texture that makes sure you can’t stop at just one!
If you are okay with eggs and prefer to use them, try this recipe with egg whites or try our Macaroon with Cornflakes and Walnuts, you will not be disappointed with either of the recipes.
Prep Time: 10 minutes
Bake Time: 15-20 minutes
Cooling Time: endless 😉
Makes: 18-20 cookies
Desiccated Coconut – 1 cup
Almond Flour – 1/2 cup
Sugar – 1/3 cup
Coconut Oil – 2 Tablespoons
Heavy Whipping Cream – 1/4 cup
Vanilla Extract – 1 teaspoon
Whipped Aquafaba – 1.5 cups or as needed
1. Preheat oven to 350 degrees F (approx 180 degrees C).
2. In a big bowl, add in the dry ingredients – Desiccated Coconut, Almond Flour and Sugar and mix.
3. Add in the Coconut Oil and incorporate well.
4. Add in Heavy Whipping Cream and Vanilla Extract and mix well.
5. Fold in the Whipped Aquafaba very gently, little at a time.
6. Line a baking sheet with parchment paper.
7. Using an ice-cream scoop (or a spoon) drop batter onto baking sheet, leaving enough space in between.
8. Transfer the baking sheet into the oven and bake for 15-20 minutes. keep an eye on them – the edges should be golden brown.
9. Once done, take out and allow the cookies to cool down before digging in.
1. 1/4 cup of Aquafaba liquid whips up to 1.5 cups Whipped Aquafaba.
2. Use 2 Egg Whites if you don’t want to use Aquafaba.
3. Store the Cookies in a air-tight container once they have TOTALLY cooled down.