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    You are in: Home / Recipes / Vegan Macaroons Recipe
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    Vegan Macaroons

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

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    Units: US | Metric


    1. 1
      Mix egg replacer and water.
    2. 2
      Add next 4 ingredients and gently combine.
    3. 3
      Stir in coconut just enough to mix.
    4. 4
      Add a little water if it's too stiff.
    5. 5
      Form into small balls and drop into lightly oiled baking sheet (do not flatten) Bake 15-20 minutes at 325 degrees.

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    Ratings & Reviews:

    • on June 03, 2009


      Egg substitute I found was still eggs...egg whites. So that is what I used. These are quite good, although mine weren't really vegan.

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    • on April 20, 2007


      These didn't come out like the texture of macaroons, they were more like little coconut cakes, and they tasted reeeeally good! I shall make them again and drizzle some chocolate on them :) mmmmmmmmm

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    • on September 17, 2004


      These are tasty little guys. I subbed a real egg for the egg substitute, and used Sucanat rather than sugar and whole wheat pastry flour. I have a real problem with the last ingredient- dashes of baking powder?! Baking powder is an active ingredient, not just something to add to taste. I added 1/4 tsp (for half the recipe) which worked okay. These are actually a little cakey for my tastes despite the fact that the batter was quite thin. All in all, these are pretty good.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegan Macaroons

    Serving Size: 1 (17 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 117.7
    Calories from Fat 66
    Total Fat 7.3 g
    Saturated Fat 6.5 g
    Cholesterol 0.0 mg
    Sodium 18.4 mg
    Total Carbohydrate 13.0 g
    Dietary Fiber 1.9 g
    Sugars 7.5 g
    Protein 1.2 g

    The following items or measurements are not included:

    egg substitute

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