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
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
- 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.
- Add sugar and mix again for at least 1 minute.
- 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.
- 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.
- Bake the coconut macaroons for about 25-30 minutes at 130°C. Once they start turning golden brown, they should be done!
- 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).
- 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!