Name: Coconut Macaroons [vegan]
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 140 g shredded coconut; 80 g caster sugar; 6 Tbsp unsalted chickpea brine or 3 egg whites for non vegan; 150 g chocolate

5 from 1 vote

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These delicious coconut macaroons are really straightforward to make and contain only 3 ingredients.

Coconut Macaroons [vegan] by The Flexitarian

These vegan coconut macaroons evolved from one of my son’s school projects (on French pâtisseries) and a recipe from my mum.

As a child, I used to love helping my mum making these.

They are really straightforward with 3 ingredients and I thought we could make a vegan version using aquafaba (chickpea brine). Aquafaba works here as a binder and also makes the mix wetter. You do not want to over whisk it but simply make the chickpea brine frothy.

We shaped the macaroons as balls, but you can also pipe them into shapes. The melted chocolate bottoms (my son’s favourite part) are optional. Enjoy!

I hope you enjoy this coconut macaroon recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Coconut Macaroons [vegan]

These delicious coconut macaroons are really straightforward to make and contain only 3 ingredients.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 10

Cook Time 10

Total Time 20

Course Vegan Desserts

Cuisine French

Servings macaroons

Calories 121 kcal

Equipment

food processor or hand whisk

oven tray

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

140 g shredded coconut
80 g caster sugar
6 Tbsp unsalted chickpea brine or 3 egg whites for non vegan

OPTIONAL:

150 g chocolate

Instructions

Preheat oven to 200C/gas 6. Line one baking tray with baking parchment.
Put the chickpea brine in a food processor. Whisk on high speed for one to two minutes until frothy. ( If using egg whites, do not whisk them. Simply mix the egg whites with the rest of the ingredients as per the next step).
Mix in shredded coconut and sugar. Whisk on medium speed for 3-4 minutes, until well combined.
Take 1 tablespoon at a time of the mixture and shape into small balls . Place each one on the parchment paper.
Bake for 10 to 20 minutes, until golden.
When done cool completely.

OPTIONAL:

To coat the bottom of each macaroon in chocolate, simply melt some chocolate in a heatproof bowl over a pan of simmering water. Spread chocolate at the bottom of each macaroon, then return to set on the parchment paper (chocolate side facing down). After a couple of hours, carefully peel off each macaroon.
These macaroons will keep in an airtight container for 5 days.

Nutrition

Serving: 3macaroonsCalories: 121kcalCarbohydrates: 16gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 36mgPotassium: 70mgFiber: 1gSugar: 15gVitamin C: 1mgCalcium: 4mgIron: 1mg

Find this recipe online:

Coconut Macaroons [vegan]

https://theflexitarian.co.uk/recipe-items/coconut-macaroons-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

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