Description
These Vegan Coconut Macaroons are light, fluffy, and bursting with coconut flavor. Made with aquafaba instead of egg whites and sweetened condensed coconut milk, they provide a perfect dairy-free, egg-free treat. Topped with rich dark chocolate, these macaroons are easy to bake and make an ideal snack or dessert for any occasion.
Ingredients
Scale
Macaroon Base
- 80 g aquafaba (see note 1)
- ¼ teaspoon cream of tartar (or lemon juice)
- 1 vanilla pod (or 1 tbsp vanilla extract)
- 320 g sweetened condensed coconut milk
- ¼ teaspoon sea salt
- 360 g unsweetened shredded coconut (desiccated coconut)
Chocolate Topping
- 100 g dark chocolate
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Line a baking sheet with parchment paper and set aside to ensure an easy release after baking.
- Whip the aquafaba: Take a medium clean bowl and wipe it with a little vinegar or lemon juice to remove any grease. Add the aquafaba and cream of tartar to the bowl and whisk with a hand mixer for about 5 minutes until the mixture is light and fluffy. Set aside.
- Make the cookie dough: Slice the vanilla pod lengthways and scrape out the seeds; add these to a large bowl along with the sweetened condensed coconut milk and sea salt. Whisk well to combine, then add the shredded coconut and gently mix using a spatula until evenly combined.
- Fold the aquafaba: Carefully fold the whipped aquafaba into the bowl with the rest of the ingredients, maintaining the airy texture without deflating the mixture.
- Shape: Use a 2-inch cookie scoop to portion the mixture into mounds and place them on the lined baking sheet, spacing each about 1 inch apart to allow for baking expansion.
- Bake: Bake the macaroons for 20-25 minutes until the edges turn golden brown. Remove from the oven and let them cool completely on the baking sheet to set their shape.
- Melt chocolate: Melt the dark chocolate using a double boiler (bain-marie) for gentle heating. Alternatively, microwave the chocolate in 20-second intervals, stirring between each, to prevent burning.
- Dip in chocolate: Using two forks, carefully lift each macaroon and dip the base into the melted chocolate. These treats are delicate, so hold them securely to avoid breaking. Place them back on the parchment paper. Optionally, drizzle any leftover chocolate over the tops using a piping bag or spoon. Refrigerate for 15 minutes to allow the chocolate to set.
- Storage: Once fully cooled, store the macaroons in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container for up to one month. Thaw at room temperature for 1–2 hours before serving.
Notes
- Note 1: Aquafaba is the liquid from canned chickpeas and acts as an egg white substitute in vegan baking.
- Note 2: Ensure the macaroons are completely cool before dipping in chocolate to prevent melting.
- Note 3: Handle macaroons gently when dipping as they can be quite delicate and prone to breaking.
