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.
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)
- 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.
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
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
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.
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.