Coconut Macaroons {GLUTEN-FREE & VEGAN}
Servings Prep Time
20macaroons 30minutes
Cook Time Passive Time
30minutes 10minutes
Servings Prep Time
20macaroons 30minutes
Cook Time Passive Time
30minutes 10minutes
Ingredients
  • 65g aquafaba(chickpea water)
  • 0.25tsp cream of tartar
  • 100g sugar
  • 125g coconut(shredded)
  • 20 baking wafers(omit for gluten-free)
  • 50g 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!