Description
Deliciously chewy and naturally sweet Vegan Coconut Macaroons made with aquafaba to replace egg whites, combined with sweetened condensed coconut milk and shredded coconut, baked to golden perfection and dipped in rich dark chocolate for a decadent finish. A perfect plant-based treat for any occasion.
Ingredients
Scale
Macaroon Mixture
- 80 g aquafaba (liquid from a can of chickpeas)
- ¼ teaspoon cream of tartar (or lemon juice)
- 1 vanilla pod (or 1 tbsp vanilla extract)
- 320 g sweetened condensed coconut milk
- ¼ teaspoon sea salt
- 360 g unsweetened shredded coconut (desiccated coconut)
Chocolate Coating
- 100 g dark chocolate
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Line a baking sheet with parchment paper and set aside.
- Whip the aquafaba: Using a medium clean bowl wiped with vinegar or lemon juice to remove grease, add the aquafaba and cream of tartar. Whisk vigorously with a hand mixer for about 5 minutes until it becomes light and fluffy. Set aside.
- Make the cookie dough: Slice the vanilla pod lengthwise and scrape out the seeds. In a large bowl, combine the vanilla seeds, sweetened condensed coconut milk, and sea salt. Whisk well then fold in the shredded coconut with a spatula until evenly mixed.
- Fold the aquafaba: Gently fold the whipped aquafaba into the coconut mixture, being careful not to deflate the airy texture, until combined uniformly.
- Shape: Use a 2-inch cookie scoop to form cookies and place them spaced about 1 inch apart on the lined baking sheet.
- Bake: Bake for 20-25 minutes or until the edges turn golden brown. Remove from the oven and let cool completely on the baking sheet.
- Melt chocolate: Melt the dark chocolate using a double boiler method or microwave in 20-second bursts, stirring in between to avoid burning.
- Dip in chocolate: Carefully lift each cooled macaroon with two forks and dip the base into the melted chocolate. Place dipped macaroons back on parchment paper. Optionally, drizzle leftover chocolate over the tops using a piping bag or spoon. Chill in the fridge for 15 minutes to set.
- Storage: Store cooled macaroons in an airtight container at room temperature for up to one week or freeze for up to one month. Thaw frozen macaroons at room temperature for 1-2 hours before serving.
Notes
- Use aquafaba from canned chickpeas as an egg white substitute to achieve the chewy texture.
- Ensure cookies have cooled completely before dipping in chocolate to prevent melting.
- Handle macaroons gently when dipping as they are delicate and can break easily.
