Coconut lime macaroons




It’s that time of the year… it’s getting colder outside, the days are shorter and the holidays are coming closer. Perfect time for staying inside and doing lots of baking
Here is a recipe for coconut lime macaroons. You might be wondering about one ingredient in the ingredients list that is called aquafaba. Usually coconut macaroons are made with egg whites to bind them and keep them from falling apart. Now, a while ago someone discovered that the cooking liquid from your chickpeas or beans has the same properties than egg whites. So aquafaba is nothing else than the drained cooking liquid from beans. Yes it is quite amazing, I could not believe myself the first time I saw what can be done with aquafaba. Indeed you can use it as an egg replacement in baked goods or use it to make meringues, macarons and much more. 

The easiest way is to drain the liquid from a can or glass of chickpeas and use the chickpeas in another recipe. You can store them in the fridge for a few days. Your aquafaba should have the consistency of egg white. That’s the easiest way. But you can also use the cooking liquid from your chickpeas, if it is too watery you are going to want to simmer it down a little bit to obtain the proper consistency. To use it as a binder you have to whip it until foamy and if you are using it to make meringue, you will need to whip it like you whip your egg whites until stiff. 

Coconut lime macaroons

makes 14-16 pieces


  • 2 tablespoons aquafaba ( see top )
  • 1 cup ( 90g) shredded coconut
  • ¼  cup (50ml) soy milk or other plant based milk
  • 1 teaspoon coconut oil
  • 3 tablespoons honey or maple syrup
  • Pinch salt
  • Pinch vanilla powder
  • Zest from 1 lime
  • 4-5 drops lemon essential oils


  1. Preheat the oven at 320 degree F or 160 degree C
  2. In a small bowl, using an electric mixer, whisk the aquafaba until foamy and white, for about 2-3 minutes. Set aside.
  3. In a large bowl, mix together the shredded coconut, the soy milk, the coconut oil, the honey or maple syrup, salt, vanilla, lime zest and essential oils.
  4. Add in the whipped aquafaba and using a spatula or your hands mix the dough until it’s combined. The dough should stick together when trying to form small balls.
  5. Line a sheet tray with parchment paper. Using your hands form little mounds of dough and then press them together to form the macaroons and make them hold together.
  6. Bake at 320 degree F or 160 degree C for about 20-25 minutes until golden brown on the edges.
  7. As an option, you could finish them by dipping the bottom in some melted dark chocolate. 

Note about essential oils:  They are wonderful, too, to use in the kitchen. You can use them in sweet or salty recipes and their function in cooking is to enhance flavor. Be careful not to overdose them because they are quite intense/ concentrated. Keep in mind to use organic and natural essential oils when using them  in the kitchen. 

Bon appetit