coconut cookies

I first made these cookies when I was making coconut macaroons. They happened by accident. A happy accident I think! My first time making macaroons using aqua faba (the liquid left over in a can or cooked chickpeas).

I was very excited to experiment, as I do with recipes that are conventional (non vegan), which I ‘veganize’, and especially because I’m fairly new to aqua faba and have had great success with it.

Anyway, back to the macaroons. I looked at many conventional recipes and used a combination, with tweaks (and replacing the egg whites with aqua faba) of a few to make my macaroons. Having never made them before, I accidently overbeat the aqua faba and sugar until stiff peaks formed. I’ve since learned that to make macaroons, the sugar, aqua faba mixture should be foamy, not mixed to stiff peaks.

I was expecting macaroons, but instead, the batter spread and I ended up with these light and crispy cookies.

Hope you enjoy them as much as I do!

coconut cookies (vegan and gluten free)

  • 5 cups unsweetened shredded coconut ( 1 – 250 g bag)
  • 3/4 cup aqua faba, refrigerated (liquid from one tin of chickpeas, run it through a strainer)
  • 1/2 cup organic cane sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt (optional)

Preheat your oven to 350°F

Toast your coconut by spreading it on a parchment or Silpat lined baking sheet. Put on the middle rack of your oven and toast for about 8 minutes. Mix it around on the sheet and bake longer if necessary. It browns quickly so keep an eye on it and remove it when it starts to turn colour. Mix the coconut around on the sheet and let it cool. Note: The parchment or Silpat make it easier to dump into the aqua faba mixture.

Combine the aqua faba, sugar, vanilla, and salt in the bowl of a stand mixer with the whisk attachment. Beat until the aqua faba and sugar are completely combined and the mixture forms stiff peaks(when you lift the whisk attachment, the peaks should stand up).

Pour the coconut into the aqua faba mixture and stir until the coconut is evenly distributed.

Line a baking sheet with a parchment paper or a Silpat sheet. Drop tablespoonfuls of the mixture onto the lined baking sheet, leaving some space around them because they will spread.

Bake the cookies for about 15. You may need to bake them a bit longer. They should be golden brown around the edges.

Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack. 

Keep them in an airtight container.

Note: After a few hours mine got a bit soft so I put them in my dehydrator for 1 hour. You could also put them at the lowest temp in your oven for about 15 mins. 


4 thoughts on “coconut cookies

  1. Hey…..nice to get this email. The cookies sound totally yummy. So great that you ‘veganize’ recipes so well. And beautiful photo, as always. Lovely plate. Looks vintage. thanks, Sue, for yet another wonderful recipe.

    • You’re welcome pinkiebag! Is it the aqua faba you’re referring to? Yes, that to me is amazing! So happy to use an alternative for egg whites. For the animals. Always.

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