On With Love, Meghan, sweet treats are so simple! In a recent episode, Meghan Markle bakes a batch of Vegan Coconut Macaroons, proving that indulgence doesn’t have to come at the expense of ease or dietary choices.

These macaroons lean into rich, tropical coconut flavour, using aquafaba (the liquid from a can of chickpeas) to mimic the binding power of egg whites. Paired with silky coconut condensed milk and finished with a drizzle of dark vegan chocolate, they strike the perfect balance of chewy, toasty, and sweet. Optional flower sprinkles make them as pretty as they are delicious, ideal for a spring gathering, a teatime treat, or simply a quiet evening indulgence.

What makes this recipe shine is how approachable it is. With just a handful of pantry staples and one bowl, Meghan shows how easy it can be to create a dessert that feels special, tastes decadent, and still happens to be vegan.

Ingredients (6-8 macaroons)

1/4 cup aquafaba (chickpea liquid)
1 can coconut condensed milk
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups desiccated coconut
1/2 cup dark chocolate (vegan), melted
1 tablespoon coconut oil
Optional: flower sprinkles, for garnishing

Method

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a medium mixing bowl, whisk the aquafaba until frothy.
3. Add the condensed coconut milk, vanilla extract, and salt.
4. Fold in the coconut until completely combined.
5. Using an ice cream scoop, scoop balls onto a parchment-lined baking sheet.
6. Bake for 20-25 minutes, or until lightly golden brown.
7. Remove from the oven and let them cool completely.
8. Melt the chocolate and the coconut oil using a double boiler and mix until smooth.
9. You can either dip the base of the macaroons in the chocolate allowing the excess to drip off before setting on a sheet tray OR using a spoon, drizzle chocolate over the macaroons.
10. If using, sprinkle with flower sprinkles here.
11. Place in the refrigerator for 10 minutes until set. 
12. Place on a platter and serve. Enjoy!