The Vegan Kitchen: Chocolate Coconut Macaroons

These fat-free, gluten-free macaroons are pure magic and delicious.  Try out the aquafaba – you won’t miss the egg whites at all.

Ingredients

Aquafaba* from 1 can of organic chickpeas

2 cups shredded coconut

½ cup powdered sugar

1 tablespoon maple syrup

2 tablespoon cocoa powder

1 teaspoon vanilla

1/8 teaspoon cinnamon

*Aquafaba is the liquid from canned chickpeas, which can be whipped like egg whites and has no flavor of its own. 

Preparation

Line a cookie sheet with parchment paper. Preheat oven to 295 F

Drain and reserve the liquid from one can of chickpeas.

Bring the liquid to a boil and cook for 10 minutes (set the timer) on medium heat which reduces it to around 1/3cup

Toast the coconut in a pan without oil until golden and cool on a plate

Whip the aquafaba (chickpea liquid, can still be warm) until stiff peaks form and a knife cut remains, about 10 minutes. Don’t worry— the aquafaba magic will happen suddenly.

Add powdered sugar, maple syrup, cocoa, vanilla, and cinnamon and whip for another minute

Fold toasted coconut in by hand

Place the meringue by heaping teaspoons onto the lined cookie sheet, making sure that there is room for the cookies to spread out.

Bake for about 20 minutes until dry to the touch. Turn oven off and open door slightly and let cool in oven for 10 minutes. Transfer to rack to cool completely. If desired, drizzle with melted chocolate.

For hazelnut macaroons, replace coconut with 150 g ground hazelnuts and 200 g finely chopped hazelnuts.

Copyright 2018 Eva-Maria Simms

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