Coconut Macaroons {GLUTEN-FREE & VEGAN}

These vegan coconut macaroons are incredibly delicious! They were my second time using aquafaba. I first used this form y vegan and gluten-free cinnamon star cookies. I was so impressed that I had to try a different recipe with aquafaba straight away!

I decided to make coconut macaroons – traditionally made with egg white. My version is vegan of course. Also there is a gluten-free option. You can make this little treats with or without baking wafers (very thin, „paper“-like but of course edible circles). Without, they are gluten-free!

You will need

• Electric hand mixer/stand mixer
• Baking tray lined with parchment paper
• Optional: piping bag with piping tip

Coconut Macaroons

65 g        aquafaba (chickpea water)

¼ tsp     cream of tartar

100 g     sugar

125 g     shredded coconut

20           baking wafers – diameter: 5 cm  (omit for gluten-free)

50 g        dark (vegan) chocolate

Instructions

1. Whisk together aquafaba and cream of tartar for 3-5 minutes. As soon as stiff peaks form you are ready to continue with step 2.
2. Add sugar and mix again for at least 1 minute.
3. Now it is time to add the shredded coconut: simply sift the coconut in with a spatula and stir well.

Pre-heat the oven to 130°C.

4. Now scoop about a table spoon of macaroon mixture on each of the baking wafers.

Gluten-free alternative: simply scoop the mixture on the baking tray lined with parchment paper. Try to form circles with a diameter of about 5 cm. You should have about 20 circles at the end.

5. Bake the coconut macaroons for about 25-30 minutes at 130°C. Once they start turning golden brown, they should be done!
6. Once they have cooled down you can start preparing the chocolate. Melt the chocolate in the microwave or in a hot water bath (place a bowl into a pot with hot water – don’t let the chocolate come in touch with the water).
7. Dip the bottom of the coconut macaroons into the chocolate and place them back on the parchment paper to dry. Then continue with drizzling the remaining chocolate onto the macaroons: here you can simply use a teaspoon or a piping bag – it’s entirely up to you!

Print Recipe

Coconut Macaroons {GLUTEN-FREE & VEGAN}

Prep Time

30 minutes

Cook Time

30 minutes

Passive Time

10 minutes

Servings

macaroons

Ingredients

• 65 g aquafaba (chickpea water)
• 0.25 tsp cream of tartar
• 100 g sugar
• 125 g coconut (shredded)
• 20 baking wafers (omit for gluten-free)
• 50 g dark chocolate (vegan)

Prep Time 30 minutes Cook Time 30 minutes Passive Time 10 minutes Servings macaroons Ingredients 65 g aquafaba (chickpea water) 0.25 tsp cream of tartar 100 g sugar 125 g coconut (shredded) 20 baking wafers (omit for gluten-free) 50 g dark chocolate (vegan)

Instructions

1. Whisk together aquafaba and cream of tartar for 3-5 minutes. As soon as stiff peaks form you are ready to continue with step 2.
2. Add sugar and mix again for at least 1 minute.
3. Now it is time to add the shredded coconut: simply sift the coconut in with a spatula and stir well.
4. Pre-heat the oven to 130°C.
5. Now scoop about a table spoon of macaroon mixture on each of the baking wafers. Gluten-free alternative: simply scoop the mixture on the baking tray lined with parchment paper. Try to form circles with a diameter of about 5 cm. You should have about 20 circles at the end.
6. Bake the coconut macaroons for about 25-30 minutes at 130°C. Once they start turning golden brown, they should be done!
7. Once they have cooled down you can start preparing the chocolate. Melt the chocolate in the microwave or in a hot water bath (place a bowl into a pot with hot water – don’t let the chocolate come in touch with the water).
8. Dip the bottom of the coconut macaroons into the chocolate and place them back on the parchment paper to dry. Then continue with drizzling the remaining chocolate onto the macaroons: here you can simply use a teaspoon or a piping bag – it’s entirely up to you!