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Vegan chickpea flour coconut macaroons are everything that classic macaroons should taste like! They are oil-free, grain-free, gluten-free, and sweetened with maple syrup.

I am, admittedly, crazy for coconut macaroons, so it was a thoroughly self-indulgent task to work on creating a new version.
Specifically, I wanted to create a version that was free of sweetened condensed milk and eggs while maintaining everything a great macaroon should: crispy edges, moist and chewy centers, and deep coconut flavor.
Chickpea Flour as an Egg Replacer
I love the versatility of chickpea as an egg replacement in vegan baked goods. So that is what I experimented with here, until I had the proportions that worked perfectly.
It only takes a small amount of chickpea flour to bind the macaroons and the results are amazing (with no chickpea flour flavor).

Recipe Benefits
Here is what you need to know regarding the benefits of these macaroons. They are:
- Made with 5 ingredients (plus optional salt)
- Vegan (egg-free & dairy-free)
- Gluten-free
- Grain-Free
- Oil-free
- No refined sugars
- Quick & easy
Ingredients for the Macaroons
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
The recipe requires 5 simple ingredients:
You will need:
- Unsweetened shredded coconut
- Full-fat canned coconut milk
- Maple syrup
- Chickpea flour
- Almond extract
I recommend adding salt, as well (I’ve given specific amount recommendations in the recipe card, below), but it is entirely optional/adjustable.

Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Delectable macaroons, coming up!
Step One: Preheat the Oven & Prep a Baking Sheet
Preheat the oven to 325F (160C). Line a large baking sheet with parchment paper.
Step Two: Give the Coconut a Rough Chop
Coconut macaroons are better when larger shreds are chopped up. You can chop the coconut fine in a food process (but avoid making a paste!). Alternatively (and what I do), spread the coconut on a large cutting board and give it a rough chop. It is up to you.
Step Three: Combine the Binder Ingredients
In a large bowl, whisk the coconut milk, maple syrup, chickpea flour, almond extract, and optional salt until blended and smooth. Be sure to break up any small lumps in the chickpea flour.
This mixture is the binder for the macaroons, the replacement for eggs and sweetened condensed milk.

Step Four: Add the Coconut
Add the coconut to the bowl. Stir until the coconut is completely coated.

Step Five: Portion the Dough
Portion the dough into heaping rounded tablespoons (use a tablespoon measure or a small cookie scoop).
Space the cookies about 2 inches apart on the prepared baking sheet. The cookies do not spread, but you want to give them enough space to ensure even browning.

Step Six: Bake the Macaroons
Bake the macaroons in the preheated oven for 25 to 30 minutes until firm, with multiple areas of deep golden brown on the surface.

Step Seven: Cool the Macaroons
Use a spatula to transfer to the macaroons to a cooling rack to cool completely.

Consider Adding Chocolate

Although these macaroons are perfect plain, ’tis the season to gild the lily, so (strongly) consider coating the cooled cookies in melted bittersweet chocolate.
Simply melt some of your favorite brand of chocolate (good-quality, dairy-free chips are great). Dunk half of each macaroon in the chocolate, spread the bottoms of the macaroons with chocolate using a knife or offset spatula), or drizzle the tops, then set on parchment paper or wax paper to cool and set.
FAQ
I know these are called chickpea flour macaroons, but can I use a different flour?
Yes. I have made these with an equal (dry measure) amount of oat flour. I have not experimented with any other flours so I cannot predict how or whether they will work.
Do I have to use almond extract?
No, you can leave it out or replace it with other extracts (e.g., vanilla, lemon or orange). You can also replace it with 1 to 2 teaspoons of finely grated citrus zest (e.g., lemon, orange, lime).
How do I store the chickpea flour coconut macaroons?
Store the cooled macaroons in an airtight container at cool room temperature for 3 days, the refrigerator for 2 weeks or the freezer for up to 6 months.
Happy baking!
Related Recipes

Chickpea Flour Coconut Macaroons (Vegan, Grain-free)
Vegan chickpea flour coconut macaroons are everything that classic macaroons should taste like! They are oil-free, grain-free, gluten-free, and sweetened with maple syrup.
Ingredients
- 2 packed cups (200 g) unsweetened coconut flakes
- 1/4 cup (60 mL) coconut milk
- 3 tablespoons (44 mL) maple syrup
- 3 tablespoons (23 g) chickpea flour
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325F (160C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk the coconut milk, chickpea flour, maple syrup, almond extract and salt until smooth.
- Add the chopped coconut, stirring until blended.
- Using a small cookie scoop or a rounded tablespoon measure, scoop tablespoons of dough into compact mounds. Place on the prepared baking sheet, spacing 2 inches apart.
- Bake in the preheated oven for 25 to 30 minutes until deep golden brown and firm to the touch.
- Remove from the oven. Transfer cookies to a cooling rack and cool completely.
Notes
Storage: Store the cookies in an airtight container at room temperature for 3 days (in a cool room; if it is hot, store in the refrigerator), the refrigerator for 2 weeks or the freezer for up to 6 months. Note that the cookies will become softer over time.
Variation: Swap the almond extract for 1vanilla extract or finely grated citrus zest (e.g., lemon, lime, orange).
Nutrition Information
Yield 30 Serving Size 1Amount Per Serving Calories 54Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 20mgCarbohydrates 3gFiber 1gSugar 2gProtein 1g
The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.
Jin
Thursday 17th of June 2021
This is one of my favorite cookies (luv coconut!).
Camilla
Thursday 17th of June 2021
that makes two of us! Glad you love these, too :)
Dawn
Tuesday 31st of March 2020
Wonderful!! And so easy as well. I didn’t have any almond essence, so I used lemon juice and rind, and added some dried cranberries.
Camilla
Tuesday 31st of March 2020
Sounds so good, Dawn!
Shobana
Sunday 28th of February 2016
Hi.. Any substitute for maple syrup?
Camilla
Thursday 5th of May 2016
Any other liquid syrup sweetener you like!
Teresa
Tuesday 12th of January 2016
Macaroons are one of my favorites and going dairy free makes cookies difficult, I want to try this recipe but I was wondering if the almond extract can be substituted with vanilla (there's a nut allergy in my house) or will it affect the flavor too much?
Camilla
Tuesday 12th of January 2016
Hi Teresa! Yes, you can use any flavoring that you like. Vanilla is great; you can also add citrus zest (e.g., lime, lemon, orange, etc) :)