These delicious coconut macaroons are really straightforward to make and contain only 3 ingredients.
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!
Coconut Macaroons [vegan]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 140 g shredded coconut
- 80 g caster sugar
- 6 Tbsp unsalted chickpea brine or 3 egg whites for non vegan
- 150 g chocolate
- 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.
- 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.
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