Vegan Coconut Macaroons
These vegan coconut macaroons are sweet, chewy, and drizzled with rich, dark chocolate – perfect with a cuppa!
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These moreish vegan coconut macaroons sit somewhere between a biscuit and a cake.
They embrace the sweet nuttiness of coconut and balance it with a drizzle of rich, dark vegan chocolate.
What’s the difference between macaroons and macarons?
Not to be confused with macarons, the delicate French confection, these vegan coconut macaroons are chunkier, heartier, and much easier to bake.
Like macarons, this recipe starts with a light and airy whipped aquafaba base, and the end result is sweet and chewy with a slightly nutty flavour.
But that’s where the similarity ends. These tasty treats are loaded with desiccated coconut instead of ground almonds to give a very different texture and flavour.
The preparation of the two treats is also very different. While macarons require complicated procedures to ensure their light, chewy texture and signature ‘foot’, these vegan coconut macaroons are simple to mix and bake.
Macaroons are considered ‘drop cookies’, meaning you can just drop spoonfuls of the dough onto a tray to bake. They’ll hold their shape well in the oven.
Overall, macaroons have a firmer bite and a stronger, denser structure – and they’re much less likely to collapse or crack in your oven!
Recipe tips:
You can substitute the plain flour for a gluten-free alternative to make this recipe suitable for gluten-free vegan diets. Coconut flour works particularly well.
For a more traditional-style macaroon, bake your cookies on a sheet of edible rice paper instead of parchment paper.
If you like a little more chocolate on your macaroons, melt twice as much and dip your baked biscuits into it, rather than drizzle it over the top.
Total Time: 40 minutes
Cook Time: 15 minutes
Calories: 94
Servings: 16
Rating:
Nutritional information per serving:
Serving size
22g
calories
94
fat
6g
saturates
4.5g
carbs
9.3g
sugars
7.8g
fibre
0.5g
protein
0.8g
salt
0.03g
Total Time: 40 minutes
Calories: 94
Servings: 16
Ingredients
Method
Ingredients
(Servings: 16)
- 0.25 0.25 Tbsp aquafaba
- 0.0078125 0.0078125 tsp cream of tartar
- 6.25 6.25 g desiccated coconut
- 6.25 6.25 g caster sugar
- 0.0625 0.0625 Tbsp plain flour (or gluten-free flour)
- 0.0625 0.0625 pinch salt
- 0.0625 0.0625 tsp vanilla extract
- 4.6875 4.6875 g dark chocolate
Method
- Preheat the oven 165°C/325°F/Gas 3. Whip together the aquafaba and cream of tartar until soft peaks form.
- Add the desiccated coconut, sugar, flour, salt and vanilla extract to the whipped aquafaba and stir to combine.
- Spoon tablespoons of the mixture onto a tray lined with baking parchment and bake for 15 minutes, until golden brown.
- Once cooled, melt the chocolate in a bowl over boiling water and drizzle this over the macaroons to finish.
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