Vegan German Coconut Macarons Aka Kokosmakronen

Feast your eyes on these Vegan German coconut macaroons, or as we like to say in Germany, Kokosmakronen.

And if you’re fortunate enough to be wakin’ up to a warm and sunny day, well ain’t you lucky. But believe me when I say, you’re gonna want to give these lil’ treats a try regardless!

These babies are like festive coconut meringues with a nice crunchy exterior and just the right amount of softness and chewiness on the inside. Add just a smidgen of cinnamon and they offer something refreshing against most traditional holiday baked goods.

The secret is aquafaba – that’s water from a can of chickpeas that usually goes straight down the drain. It’s downright magical how it whips up just like egg white! If y’all haven’t given it a go yet, stop readin’ this and start whiskin’. I’m sure you’ll be as amazed by it as I am.

If y’all whip up this recipe at home make sure to tag your photo #myvibrantkitchen on Instagram. There’s nothin’ quite like seein’ all your pretty recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter so you can get all our latest recipes, vegan lifestyle tips and travel diaries sent straight to your inbox. Y’all take care now!

Vegan German Coconut Macarons Aka Kokosmakronen Recipe

Vegan German Coconut Macarons Aka Kokosmakronen

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 25


  • 200 g chickpea water aka aquafaba (reduced to 100 g)
  • 150 g white caster sugar
  • ½ tsp vanilla extract
  • 180 g desiccated coconut
  • 1 tsp cinnamon
  • 50 g icing sugar
  • 200 g dark dairy-free chocolate


  1. Pour the chickpea water through a sieve and cook it in a small sauce pan over medium heat for 2-4 minutes until the liquid has reduced to about half. I recommend weighing the aquafaba again and when it has reduced to 100 g pop it in the fridge to cool.
  2. Place the desiccated coconut in a non-stick frying pan and toast it for 2-3 minutes on low to medium heat. Stir to avoid burning and to toast it evenly. When some of the coconut flakes start to turn a light golden brown, set it aside to cool.
  3. Pre-heat the oven to 140˚C (fan oven).
  4. Once the aquafaba has cooled down use an electric whisk on the highest setting to beat the liquid for about 4 minutes until it forms stiff peaks. Slowly add the caster sugar and vanilla extract while still whisking and beat for another 2 minutes until the mixture turns thick and glossy. At this stage it should resemble marshmallow fluff.
  5. Now add the desiccated coconut, cinnamon and icing sugar and carefully fold it in using a rubber spatular. Fold the mixture until it’s well combined and no lumps remain.
  6. Line a baking tray with parchment paper and use two teaspoons to scoop small (macaron sized) dollops onto the tray.
  7. Pop the macarons in the oven and bake them for 25 minutes. Let them cool before removing them from the parchment paper.
  8. Melt the chocolate in a water bath, in a heat proof bowl over a saucepan of simmering water. Dip the bottom of each macaron in chocolate and drizzle the remaining chocolate on top.
  9. You can keep the macarons in an airtight container for up to 2 weeks. Enjoy!

If you’re keen on trying out more of my dessert recipes, I have a wide array of sweet delights you can whip up. For instance, you might want to take a look at my Vegan Festive Brownies With Pecans, Cranberries & Salted Caramel recipe.

It’s a perfect blend of crunchy pecans, tart cranberries and decadent salted caramel. On chilly nights, indulge in my Vegan Toasted Marshmallow Hot Chocolate recipe to warm up your senses.

If you’re looking for more holiday-centric treats, then my 22 Delicious Vegan Festive Holiday Treats & Desserts recipe will surely satiate your cravings.

For the pumpkin lovers out there, don’t forget to check out my Vegan Pumpkin Pie recipe. It’s packed with aromatic spices that perfectly compliment the creamy pumpkin filling. Enjoy baking!

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