Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes


1 cup of shredded coconut
1 cup of almond meal
1/2 cup of liquid aquafaba (the liquid brine from canned chickpeas, see notes)
4 tbsp maple syrup
1 tsp vanilla extract
1 tsp matcha powder
A pinch of salt

1/3 cup of dark chocolate
1 tbsp melted coconut oil


  1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  2.  In a large mixing bowl, combine the shredded coconut and almond meal. Remove the equation from the equation.
  3. Whip the liquid aquafaba in a stand mixer (or a mixing bowl with a hand mixer) until foamy and semistiff peaks form. This could take anywhere from 3 to 4 minutes.
  4. Then whisk in the maple syrup, vanilla extract, matcha, and salt for at least 1 minute or until the
    aquafaba is firm and bubbly.
  5. To begin, carefully incorporate 1/3 of the aquafaba mixture into the dry ingredients. Then add a third of the aquafaba, fold to blend, and finish with the remaining aquafaba. At this time, the dough should be moist but not too wet. When scooped, it must be thick enough not to crumble. If it appears too sticky, add more coconut flakes gradually until you get the required consistency.
  6. Scoop a tbsp of dough and roll it into a ball between your palms. Place the balls on the lined baking tray and gently flatten them into a dome shape with your fingertips.
  7. Preheat the oven to 350 degrees Fahrenheit and bake for 12-14 minutes, until golden brown and firm to the touch. Keep an eye on the macaroons at the end of baking because they may brown quickly. Don’t overbake the macarons; they’ll dry out and harden as they cool. Place on a cooling rack and allow to cool completely before serving.
  8. In the meantime, make the chocolate coating. In a microwave or over a double boiler, melt the dark
    chocolate, then stir in the melted coconut oil until smooth.
  9. Once the macaroons have cooled, pick them up and dip them into the chocolate to coat the bottom and slightly over the edges. Wipe away any remaining chocolate with a spoon and lay it on a parchmentlined baking sheet.
  10. Place the chocolate in the refrigerator until it is firm before eating.