Cocoa Coconut Macaroons
Author: 
Recipe type: Sweet, Biscuit
Cuisine: Vegan, Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 20 macaroons
 
Whipped aquafaba folded into toasted coconut, baked into decedent, soft biscuits. Fuss-free veganized macaroons with a chocolatey twist!
Ingredients
  • 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
Instructions
  1. Preheat your oven to 160C/325F/Gas Mark 3 and line a baking sheet with greaseproof paper.
  2. 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.
  3. 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.
  4. Continue to whisk and slowly pour in the sugar, salt and vanilla extract and whip to stiff peaks.
  5. Finally, add the melted coconut oil and whip until just incorporated.
  6. Gently fold in the coconut, cocoa and lemon zest until just incorporated - don't over mix otherwise they wont rise.
  7. 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.
  8. Let cool on a wire rack.
  9. Melt the chocolate and dip the bottom of the macaroons and drizzle on top to finish
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/cocoa-coconut-macaroons/