I’ve met too many people in my twenty one years on this earth that don’t like coconut. It is perplexing. Those who aren’t totally crazy coconut haters, this chocolate macaroon recipe is for you.
There are several reasons I went mad with the balloon whisk to make coconut macaroons. The two main reasons being: I wanted to have some success with Aquafaba (this stuff has really hated me in the past), and that I have over 20kg of shredded coconut waiting to be used (don’t ask). Needless to say, I had success with aquafaba, using up that damn coconut in the meanwhile! Aquafaba is chickpea brine, which emulates egg whites when whipped. Mind-blowing, genius stuff that is perfect for the traditional macaroon. For this recipe, the brine is whipped into stiff peaks and folded with the coconut and cocoa gently. Any aquafaba sceptics, it really does work! If it can work or me, the mother of aquafaba failures, it can work for you too!
I haven’t had coconut macaroons since becoming vegan. So consuming these was a blast from the past for my taste buds! I would often share a pack of Mr Crimbles macaroons and tea with Mum when I came back from school. Since my mum is gluten intolerant, they were an easy go to and my new vegan recipe allows us to share macaroons together again!
Being naturally gluten-free reduces the ingredient list, which generally comes with flour substitutes in baking, making for a fuss-free recipe! Good for those keen bakers who don’t like delving into tapioca, buckwheat, sorghum etc flour mixes!
This wouldn’t be a Hungry Herbivores recipe if it wasn’t for a little twist on the ordinary. What better to add to a sweet snack than chocolate?! I decided to fold in some rich cocoa into the coconut and aquafaba for a more decadent coconut bite, along with a little zest of lemon. Lemon and cocoa? Yes, it does work! The lemon is subtle, but really makes the difference in bringing out the gorgeous flavours.
So if these sound like your kind of thing! Collect your chickpea brine and get whipping! Tell me what you think…
- 3½ desiccated coconut
- ¼ cup unsweetened cocoa powder
- ½ cup aquafaba (chickpea brine)
- ¼ tsp cream of tar tar
- ½ cup sugar
- ½ tsp vanilla extract
- ½ tsp salt
- 1 tbsp. coconut oil
- zest of one lemon (recommended)
- 200g dark vegan chocolate
- Preheat your oven to 160C/325F/Gas Mark 3 and line a baking sheet with greaseproof paper.
- Place the coconut in a large, dry frying pan and heat on medium. Stir frequently browned slightly. Take off the heat and stir in the cocoa and lemon zest.
- Place the aquafaba and cream of tar tar in a stand mixer with a balloon whisk (or a bowl if you are using a electric hand whisk.) Whip the aquafaba on highest speed until it forms soft peaks.
- Continue to whisk and slowly pour in the sugar, salt and vanilla extract and whip to stiff peaks.
- Finally, add the melted coconut oil and whip until just incorporated.
- Gently fold in the coconut, cocoa and lemon zest until just incorporated - don't over mix otherwise they wont rise.
- Use an ice cream scoop to portion out the macaroons on the baking sheet 2 inches apart. It should make about 19-20 macaroons. Bake for 25 minutes, they have firmed and will firm more as they cool.
- Let cool on a wire rack.
- Melt the chocolate and dip the bottom of the macaroons and drizzle on top to finish