Desserts, Gluten Free, recipes, Vegan
comments 15

Coconut Macaroons – Vegan and Gluten-Free

I recently read a nutty article about a man who tried to start a coconut cult. I love coconut as much as the next guy but I’m unlikely to take things to coconut cult level of obsession. Mango cult? I’m in! Coconut cult, I’ll read your pamphlet on the bus but I’m not signing up.

vegan-macaroons-aquafaba

I can eat mangoes on their own, but coconut is more of an ingredient than a main dish for me. I love coconut sprinkled over oatmeal. I love coconut milk in a curry. I’ll concede that coconut water is very refreshing when you are sweating your boobs off on a beach in Maui.

In my humble opinion, the best place for coconut is inside a cookie. Is there a cookie cult? No? Do you want to join my cookie cult?

Macaroons are the most coconut-y of all cookies. Don’t confuse them with French Macarons, an equally delicious but entirely different cookie. Macaroons are a lot easier to make.

These macaroons are gluten-free and vegan. They use aquafaba as an egg replacer.  Aquafaba is the water you drain off of a can of chickpeas. It is recommended that you reduce the aquafaba before cooking with it. You can do this buy simmering it over medium/low heat until it reduces slightly in volume. I’ve created a simple tutorial if you need some visuals. You can check it out here…How to Reduce Aquafaba for vegan baking. 

You can find out more information about aquafaba by visiting http://www.aquafaba.com/faq.html.

aquafaba-macarons-with-chocolate

I added a chocolate drizzle to my macaroons because you don’t need a reason to add chocolate. If drizzling isn’t your thing you can leave them naked.  They still look pretty…

naked-vegan-macaroons

Coconut Macaroons - Vegan and Gluten-Free
 
Serves: 20
Prep time:
Cook time:
Total time:
 
This recipe uses aquafaba in place of eggs. Aquafaba is the water you drain off of a can of chickpeas. It is recommended that you reduce the aquafaba before cooking with it. You can do this buy simmering it over medium/low heat until it reduces slightly in volume. You can find out more information about aquafaba by visiting http://www.aquafaba.com/faq.html.
Ingredients
Macaroons
  • 4 tbsp aquafaba
  • ½ tsp vanilla
  • ¾ cup sugar
  • 2½ cups unsweetened shredded coconut
  • Pinch of salt
Chocolate Drizzle or Dip
  • 70 gram of high-quality dark chocolate
  • 1 tbsp coconut oil
Instructions
  1. Preheat the oven to 325F
  2. In a large bowl, whip the aquafaba and vanilla together by hand until foamy, this should take about 30 seconds.
  3. Add the coconut and sugar to the aquafaba mixture and stir until all the coconut is evenly coated.
  4. Press the macaroon mixture into a tablespoon or small ice cream scoop to form dome shapes.
  5. Place the macaroons on a cookie sheet that has been lined with parchment or a silpat.
  6. Bake for 15-20 minutes until they start to brown slightly.
  7. Allow them to cool completely.
  8. Once the macaroons have cooled, make the chocolate topping.
  9. Melt the chocolate and coconut oil together over low heat or using a double boiler. Allow it to cool slightly before drizzling or dipping your macaroons.
  10. Place them on parchment to cool completely before eating.
  11. Store in the fridge.

 

15 Comments

    • Jasmine Lukuku says

      They are very easy! Definitely a good place to start!

  1. Julie says

    I made these last night and although mine are not as pretty, they taste AMAZING!!! Thank you for this recipe!!!

  2. Sherri says

    Is it normal for the sugar, etc to bake out and make a gooey mess? My first batch was a complete fail because flaked coconut appears to be too heavy. Second batch made with shredded per the ingredient list, held their shape better but there was till alot of goo. I’ve never made macaroons before, vegan or otherwise. The mess tastes delish, but I was really hoping for the lovely results pictured. Any suggestions on what may have gone wrong?

    • Jasmine Lukuku says

      I wish I had some advice for you. I’ve never seen that happen before. Mine are quite firm. I’ve seen some others make them and they were also firm. Sorry that isn’t very helpful. 🙁

  3. Angela says

    Can you give me a measurement of the amount of aqua faba you used. 4 tbsp isn’t enough for me. How much aqua faba liquid is 4 tbsp?

    • Jasmine Lukuku says

      4 tbsp = 2 oz or 60 ml. This is roughly the equivalent of two whole egg whites. 🙂

  4. Helen says

    What should the consistency be like for the final mixture? Mine seems pretty dry and I’m having a hard time forming domes for the macaroons. I tried adding a little more aquafaba but it’s still very crumbly. Is that normal?

    • Jasmine Lukuku says

      They mixture will feel dry, but they should hold together when you push it firmly. Once they bake, they will stay together.

    • If you were using bulk-bin coconut (like I did) rather than the kind that comes in plastic bags, it tends to be drier. I had to add an extra tablespoon of aquafaba and squish them firmly into balls by hand. Maybe letting the mixture sit a few minutes might have helped, giving the coconut time to soak up some moisture. The shreds in the bulk-bin kind are also shorter, which might also reduce cohesion.
      They came out really yummy despite the difficulty, even impressed one person who is suspicious of home-made macaroons. I was worried that they’d taste beany, like garbanzo flour cookies, but there was none of that.

      • Jasmine Lukuku says

        Thanks for sharing the tip, TJ! I’m glad they turned out despite the dry coconut.

  5. Barbara says

    Hello Jasmine, I love macaroons especially with a touch of chocolate! I’ve always been too timid to try making them. And, until seeing this recipe, I’d never heard of aquafaba. But, after reading your aquafaba tutorial, your recipe directions, and the comments here I have decided I am going to make them! I will find some time this week, and let you know how it goes. Thanks for helping me find my confidence!

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