The perfect plant-based dessert. Thanks so much for sharing! Vegan coconut macaroons with aquafaba shows that it is not necessary to use egg or egg white in your cookie recipes. I would have added the cream of tartar to the whipped aquafaba to help it thicken! Others have apparently tested that and it doesn’t work well. Aim for around 16 macaroons (a few more is also fine). Thanks! Hi Nan, sorry to hear this- it sounds like something definitely went wrong! Drop balls about 2" in diameter onto the parchment paper. I used a small ice cream scoop which worked well. & Insanely delicious. They use unsweetened coconut, so they aren't as sweet as some of the other recipes you will find. Overall, this is a great recipe! The desiccated coconut I had was really dry too, so I ended up with a really crumbly mixture, then decided to add more of the aquafaba (like someone suggested in the comments) and give it a try again but unfortunately they fell apart completely. Hi! I thought I would be stuck buying canned chickpeas. They’re so simple I’d try them again for certain. I have to say I now prefer the snowball recipe, but others seem to prefer this one so I left both! Making coconut macaroons really couldn’t be easier; simply mix the coconut and condensed milk together, then whip the aquafaba with a little salt until it forms soft peaks. Bake for 15-20 minutes until they start to brown slightly. I’ve tested these 4 times now with success! :D, I think there is a difference between macaroons and macarons, French macarons with one “o” are based on a meringue and a filling, macaroons are coconut cookies. Hope that helps! I highly recommend a stand mixer to whip them. Yes, these are tender. I used melted chocolate as a binder. I wish I had a scoop. If you, like me, are crazy for coconuts, then it is almost a certainty that you share my love for coconut macaroons. I just made a triple portion of these for my workplace. Vegan macaroons made with aquafaba! Vegan Coconut Macaroons. color:#f37226; I just made these with maple syrup and they look and taste delicious! Did you use maple syrup or stevia? Please let me know if you use either of the above and how they turn out for you. So next time you make hummus (or rainbow hummus), save the liquid! Bake for 25 minutes until lightly browned. It’s just always funny (in a good way!) I’m testing all of your recipes to see if there is any exception to the Minimalist Baker five-star rule. We retested this recipe to address texture issues some readers were having. Yay! Tender on the inside Great recipe with that minor adjustment! These ingredients are not cheap, and the time it takes to make these macaroons is not inconsiderable. Thanks, Louise! I’d love a link or recipe! Rather than pouring a small bit of it over the cookies, I rolled chocolate completely throughout it, then froze them so they’d stick together. Instructions. But so many people loved this recipe that we left it as is. Tried to follow the special instructions about too much or not enough liquid however for me they completely crumbled apart. I’m just addressing this in order to help others who may have experienced the same result, or to put these into consideration. I love working with aquafaba! I’ve never used xylitol and can’t recommend an amount there – sorry! Yeah, dessicated is really tough and it doesn’t want to stick together. Did you make any modifications to the recipe? But instead of changing this recipe entirely as some readers do like it, we created a new recipe for a similar style of cookie that has an easier method and improved texture. I am grateful for your inspiration. Whisk the aquafaba until frothy (it doesn't need to be stiff with peaks!) TIA :), Taste very yummy- just like your grandmas macaroons. I did my best to scoop them onto the baking sheet but they started to fall apart and by the end of the cooking time, they had crumbled apart. They’re incredibly simple to make and there’s no need to whip egg whites or aquafaba. I will be making these again! I couldn’t keep them in one piece on the rack, least of all dip them in chocolate. Then you say in the directions to add the equivalent of 1 cup of liquid to this coconut, which is already toasted, mix it into a moist dough, and put it on a baking sheet in 1 tbsp scoops. My first aquafaba attempt. Baking ~ I used my OXO pro cookie sheet because I thought that would be better that parchment paper or a sil pat.. Shape 2 tablespoons of the macaroon mixture into a ball or cone and place on the prepared baking sheet, spacing them 1½ inches apart. Ingredients. When it comes to shredded coconut, you want it as light and fluffy as possible. Toast for 2-4 minutes or until just slightly golden brown (be careful not to burn // see photo). Instead, I pressed them into a round measuring tablespoon and shaped them with my hands, kind of messy. EXACTLY! If it’s too dry, the macaroons will be crumbly. Scoop a tablespoon at a time and form ball shapes and place on your parchment lined baking sheet. YUM. SO what I did: I baked the second batch less long -> every couple of minutes, I checked. I would totally leave out the maple if I used sweetened coconut again. I’m fresh out of maple syrup, would honey work? Either of those should work, Daria, though I haven’t tried them myself. I will have to repurpose this much coconut into a granola so it’s not a waste of ingredients. This even after overnight refrigeration and adding more aquafaba. Any other suggestions? Macarons will self destruct in any manner they see fit. You may feel a little like you’re making rice krispie squares, only with coconut, and that’s okay. Thank you guys. What kind of coconut did you use? Line a cookie sheet with parchment paper. But I just couldn’t get them to hold. The minute I added the coconut oil (2 tbsp) it completely collapsed :( Was it the amount? I was wondering if you know of any suitable substitutes for aquafaba that I can use to make macarons. Let me know how it goes! Hi, Helyn. Thank you! Now I don’t know what to do. 20 baking wafers – diameter: 5 cm (omit for gluten-free) 50 g dark (vegan) chocolate. by Alex Jones | January 23, 2018. It was probably just user error. I just made these and they turned out perfectly! Vegan Coconut Almond Macaroons. I am anxious to make it work and bring for family thanksgiving! My macaroons puffed up all nice and pretty though. I wasn’t sure I could do an egg-free, gluten-free macaroon with only desiccated coconut, but I hope it helps others to know that you can do it with a few changes! I gently boiled my aquafaba until it was reduced by half and then measured a 1/2 cup of it. A waste of time and money that goes in the garbage as soon as it’s cooled. 1/2 tsp almond extract. Meanwhile, in a stand mixer whip the aquafaba, cream of tarter, and vanilla until stiff peaks form. Thank you for a delicious recipe! My bottoms keep burning. sorry for the harshness in my first post, i was very frustrated. It has a high water and protein content like egg making it suitable for this application. You might need to add a little flour of your choice to make them stable but we definitely have all sorts of Makronen here,even with almonds and chocolate chips, however traditionally you need egg white, so not sure how it goes with aquafaba.. We haven’t had this issue, so aren’t sure what went wrong! So, here goes: I have to make a dish for an Ecstatic Dance event in Laguna Beach in July (yes, we’ll even be dancing on the beach) and I plan to make chocolate cupcakes from the Vegan Cupcakes Take Over the World recipe, but I need and want a tasty vegan cream cheese icing recipe. 3) Lemon meringue pie I made these last weekend. Aquafaba really is magical, definitely trying these soon! I ended up having to rescue the recipe with (4) full eggs and nearly half a cup of corn starch to get it to bind. It’s just basic ingredients and some coconut milk, which is what enhnaces the coconut flavour even more in these. I didn’t have coconut oil on hand so I used canola oil (it seemed to work but I might omit next time if it has to do with browning in the oven – that’s next…) Maybe it’s because i live in Nevada. Once the macaroons … Perfectly sweet Perhaps our ovens are different and yours is more sensitive? Find the Vegan Coconut “Snowball” Cookies here! Plus, from start to finish, it requires about 45 minutes. can aquafaba be created at home? (If avoiding oil, omit // coconut oil adds moisture and helps them brown in the oven), (I like Trader Joe’s 72% dark chocolate bar). Hope you have better luck with the next one! This is key! Check out facebook group Vegan Meringue hits and misses for lots of support and tips as well as photos and recipes for macarons! They turned out beautiful and delicious. I used a mix of, Notify me of followup comments via e-mail. I have a ton of it and I have a harder time finding shredded coconut in stores. For the stacks falling apart, I am trying to bake them longer to see if that might do the trick. I made the aquafaba before toasting the coconut oil because I thought it might take more time. Your email address will not be published. Wow! Update: 4/26/19 – We retested this recipe to address any texture issues some readers were having. Just push them together if some of the balls fall apart a little. You are my vegan guru! It may seem intimidating at first, but once you do it once, it’s like second nature. If so, how much Xylitol as it’s a 1:1 to sugar. I tried to make these for our Jewish cultural dinner at a vegan restaurant I bake at. It has a high water and protein content like egg making it suitable for this application. All that’s left to do is stir your maple-sweetened coconut into your aquafaba base, scoop, and bake. I’m going to try to make these again with a few adjustments to the cooking time and temperature. They binded a bit while baking then firmed up all together once cooled (phew!). Love it!!! Question: is the 1/2c Aquafaba before the whip or after? I made these and they turned out beautifully! Sorty, my above comment ended up in the wrong place. I would like to try again and let them cool much longer before I try to manipulate them. I didn’t have any vanilla so I used vanilla soy milk in its place (I think it worked fine in a pinch but vanilla extract would obviously have a stronger flavor so I’ll try that next time too). The coconut condensed milk should be reflect. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Glad I finally know the difference! Stir to avoid burning and to toast it evenly. You state in your directions that when you are toasting the shredded coconut at 350 degrees, don’t let it toast longer than 4 minutes, or it might start to burn. So are you ready to learn how you can make vegan coconut macaroons with aquafaba? background-color: #f37226; Then, even when I added enough extra “raw” coconut to get it to congeal as a quasi-dough, it didn’t hold together. I made these tonight and while they taste delicious, the dough did not stick together at all like I expected them too. This is just one of many recipes I have tried already …thank you for the fantastic blog x, I made this recipe and it turned out awesome! I made it. As written in many other comments, my macaroons would not hold together when they came out of the oven. We’re so sorry to hear that was your experience, Ricky! #zrdn-recipe-container ol.zrdn-counter li:before, Not sure what aquafaba is? I was just wondering, I recently found vegan condensed milk (made from coconut!) So – ended up chooping it all up again and made granola! Add the aquafaba and the syrup to the coconut and mix well to combine. Ps. And if so, how? ; In a medium bowl (or the bowl of a standing mixer), add in the the aquafaba and cream of tartar. I did two batches on 2 different sheet pans and the darker one was causing the macaroon bottoms to borderline over cook before the tops did. Will definitely give this a try again with shredded coconut! Anyway, meringue is a primary ingredient in both cookies, though I have encountered macaroons that don’t contain it. As others experienced, they started to get dark around the tips at about 15 minutes so I lowered to 300 for 5 minutes and then did 350 for 5 minutes. } Excited, aren’t you? Vegan butter: Mix aquafaba with coconut oil, olive oil, apple cider vinegar and salt to create a dairy-free, vegan-friendly butter. I made a 1/2 batch (with the chocolate), and they came out perfect. this will help all of us if we know how to create aquafaba from scratch This is essentially a very common German Christmas cookie. In a large bowl, mix together the coconut, flour, salt, and extract and mix until the coconut is evenly coated with the flour. But I probably would buy unsalted next time. They are made using aquafaba. I did however have some leftover “dough” so I used a regular baking sheet with a sil pat and that was better for removal. I think I was a bit coconut happy and unfortunately they were crumbly after a bite however that’s something I need to keep an eye out for the next time. Hope that helps! I made this last night and followed precise directions and measurements but only had 2 different variables. I should have practiced first! ENTER YOUR EMAIL FOR FREE RECIPES DELIVERED RIGHT TO YOUR INBOX! Not when I dropped it, and certainly not when they came out. The mixture is very loose. Wow. For more simple dessert recipes, be sure to check out our 5-Ingredient Vegan Gluten-Free Cookies, Almond Butter Chocolate Chip Cookies, Easy Vegan Chocolate, Coconut No-Bake Cookies, Almond Butter No-Bake Cookies, and Dark Chocolate Hemp Energy Bites. Hi Dana; I’m a big fan of Minimalist Baker. In Poland we call them ” kokoski”, they are very popular and I love them! #zrdn-recipe-container {border-style:dotted;}#zrdn-recipe-container a {color:#f37226;}#zrdn-recipe-container {border-width:1px;}#zrdn-recipe-container {border-color:#000;}#zrdn-recipe-container {border-radius:0px;}. Hi Karen, I have to say that the snowball recipe is my preferred for this type of cookie. If you’re adding salt while cooking, don’t add salt to the macaroons. He vegan frostings I’ve made are lacking in flavor and consistency. I bake these for 20 minutes at 325 degrees F (162 C) and then 8-10 minutes at 350 degrees F (176 C). All content and images property of Helyn Dunn. We retested this recipe to address any texture issues some readers were having. :). I’d say mine were quite wet but they came out great. I measured it out after melting instead of before. *The brand of shredded coconut you buy will determine how much you add. 100 g sugar. They’re: Fluffy Get the recipe here. Thank you for the recipe! You can also, Trader Joe’s unsweetened shredded coconut, Let’s Do Organic Unsweetened Shredded Coconut, Orange Cranberry Crisp (Gluten-Free & Easy! They will disappear fast! Nonetheless I have put them close together on a plate, slathered them with melted vegan choco chips and am eating them with a spoon out of the fridge. A simple aquafaba meringue recipe can be found here, while the above image demonstrates Vegan Lass's scrumptious addition of vegan lemon curd. When the coconut has been removed from the ov en and allowed to cool, add 2 cups to the aquafaba mixture, along with the; maple syrup, coconut oil and cinnamon. Everything else is vegan- flour, coconut, salt, etc. Puree cashews, water, sugar, salt, and almond extract together in a blender. Then you simply add a little salt, vanilla, coconut oil, and maple syrup – which keeps this recipe naturally sweetened! Kind of German style the no salt baking. Perfect, easy and delicious vegan lime macaroons. Good reminder for me to not give up so easy when I’m trying something completely new! Good questions. My first bake it went so successfully, the problem: I was pretty intoxicated when I made them the first time, and I cannot remember a thing! I have them ready to go into the oven, but before I commit to baking them as long as you say, I want to make sure my whole effort won’t be ruined. and was hoping to use it to make vegan macaroons. They’re extremely portable, which makes them ideal gifts or treats to bring along to baby showers, bridal showers, BBQs, and more. Then they are usually dipped in and/or drizzled with chocolate. Not burnt, just dark. On top of that some of the stacks stayed together after baking, while others just fell apart. So crispy on the outside, so perfectly fluffy on the inside… (YUM!!!). I think it will be a hit! Preheat oven to 350 degrees F (176 C) and spread coconut on a baking sheet (or more baking sheets if making a larger batch). Instructions. I include some tips in the instructions to help you achieve the right texture. Do you think I could incorporate this into the recipe somehow? We make coconut macaroons without eggs! Cookies. Whisk until it’s a little foamy. The flavor turned out fine, I think? I only baked mine at 325° for 20 minutes. It’s bean juice – quite simply, the briney liquid you find in any can of beans – the most popular being chickpeas. I have to say I was a little doubtful, but they are soooo delicious! They’re made with just 4 simple ingredients and are naturally gluten free! thank you. Does aquafaba know any limits? 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