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.
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.
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…
- 4 tbsp aquafaba
- ½ tsp vanilla
- ¾ cup sugar
- 2½ cups unsweetened shredded coconut
- Pinch of salt
- 70 gram of high-quality dark chocolate
- 1 tbsp coconut oil
- Preheat the oven to 325F
- In a large bowl, whip the aquafaba and vanilla together by hand until foamy, this should take about 30 seconds.
- Add the coconut and sugar to the aquafaba mixture and stir until all the coconut is evenly coated.
- Press the macaroon mixture into a tablespoon or small ice cream scoop to form dome shapes.
- Place the macaroons on a cookie sheet that has been lined with parchment or a silpat.
- Bake for 15-20 minutes until they start to brown slightly.
- Allow them to cool completely.
- Once the macaroons have cooled, make the chocolate topping.
- 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.
- Place them on parchment to cool completely before eating.
- Store in the fridge.