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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.

chickpea flour coconut macaroons on a cooling rack

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).

a single chickpea flour macaroon on a colorful napkin

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:

I recommend adding salt, as well (I’ve given specific amount recommendations in the recipe card, below), but it is entirely optional/adjustable.

chickpea flour macaroon ingredients in individual bowls

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.

binding ingredients whisked in a glass bowl, for the vegan macaroons

Step Four: Add the Coconut

Add the coconut to the bowl. Stir until the coconut is completely coated.

macaroon dough in a glass bowl

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.

vegan coconut macaroon dough portioned onto a parchment lined baking sheet.

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.

coconut macaroons, baked, on a baking sheet

Step Seven: Cool the Macaroons

Use a spatula to transfer to the macaroons to a cooling rack to cool completely.

chickpea flour coconut macaroons on a cooling rack

Consider Adding Chocolate

vegan chickpea coconut macaroons coated with dark chocolate, sitting on a white plate

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

Yield: 24 macaroons

Chickpea Flour Coconut Macaroons (Vegan, Grain-free)

chickpea flour coconut macaroons on a cooling rack

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.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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

    1. Preheat the oven to 325F (160C). Line a large baking sheet with parchment paper.
    2. In a large bowl, whisk the coconut milk, chickpea flour, maple syrup, almond extract and salt until smooth.
    3. Add the chopped coconut, stirring until blended.
    4. 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.
    5. Bake in the preheated oven for 25 to 30 minutes until deep golden brown and firm to the touch.
    6. 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

1

Amount 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.

Did you make this recipe?

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Manisha

Thursday 9th of June 2022

Thank you sooo much for this Recipe coz a Beginner Nervous Baker like me couldn't think of Macroons ever Your Recipe made it sound doable💗 mine got little burnt in 25 minutes n were Dry too can I add Cold pressed Coconut oil for Moistness?n next time only 20 minutes baking i think😅this is Your First Recipe I have tried n am going to try many more now🤩...Gratitude n Luv🌸🙏

Sam

Friday 4th of March 2022

Can I use coco sugar as a sweetener instead of maple syrup? Thanks!

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!

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