As a child I used to love helping my mum making these. We haven’t had this issue, so aren’t sure what went wrong! Perfectly sweet Thanks so much for the feedback!! Macaroons are easy. Hi Dana! 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. Not sure what aquafaba is? Yes, honey will work! It still tasted great though, so I added the crumbly mixture to a food processor with some other ingredients and made coconut-oatmeal cookies (dipped in chocolate of course)! I’m also gluten free, so I referenced this recipe to add some flour to help it hold together: https://glutenfreeonashoestring.com/gluten-free-coconut-macaroons/. :). Remove from oven and let cool before moving to the next step. Wow! Need help? The second tray, i scraped them into a food processor (i looked at the instructions from your “snowball” recipe) and they did stick together a bit more. Vegan Coconut Almond Macaroons. They are called Makronen here and everyone seems to make a batch for Christmas here and you can replace with almonds or hazelnuts. Anyway, meringue is a primary ingredient in both cookies, though I have encountered macaroons that don’t contain it. Dana these look delicious… Can’t wait to make them. I made these tonight and while they taste delicious, the dough did not stick together at all like I expected them too. You will fall in love with my vegan macaroons…they're exactly like the conventional variety, made better! My macaroons puffed up all nice and pretty though. 400g of coconut would probably work better! Macarons are not macaroons. 20 g almond shavings 4 tbsp rice syrup 3 egg whites for the non vegan version, or 6 tbsp of aquafaba Preheat the oven at 175 degrees Celsius and line a baking tray with a sheet of baking paper. I’m still learning to use it but so far it’s a no-brainer. Good reminder for me to not give up so easy when I’m trying something completely new! TIA :), Taste very yummy- just like your grandmas macaroons. The chickpeas Brian works terrific, but how can I prevent it from deflating. I’m dying to make these but I cant find Shredded coconut anywhere! I hope you all LOVE these macaroons! Drop balls about 2" in diameter onto the parchment paper. I have a ton of it and I have a harder time finding shredded coconut in stores. #zrdn-recipe-container .zrdn-tag-item a, #zrdn-recipe-container .zrdn-tag-item{ They shouldn’t fall apart completely, but the brand of coconut/how finely shredded it is can make a difference. You will fall in love with my vegan macaroons…they're exactly like the conventional variety, made better! Transfer coconut to a food processor (or a mixing bowl) and add just under half of the maple syrup (. Thanks a lot and have a nice day! Kind of German style the no salt baking. We make coconut macaroons without eggs! I will have to repurpose this much coconut into a granola so it’s not a waste of ingredients. Hmm, maybe try pouring in the coconut oil slowly next time while whipping and see if that helps! I’ve never used xylitol and can’t recommend an amount there – sorry! I’d love a link or recipe! What would be your reaction about a simple 3 ingredient recipe? I was always taught to rinse canned beans well because the brine can cause, how do I say this delicately, an ‘upset tummy’ (gas.) It was a delicate procedure but some the macaroons held together during the baking. I made this recipe and even after accidentally over processing the aquafaba after adding coconut oil, they still turned out Deliscious and crunchy on the outside and soft a chewy on the inside. Question: is the 1/2c Aquafaba before the whip or after? Just push them together if some of the balls fall apart a little. Let cool. color:#f37226; I’m going to try freezing them and just dipping the whole things in chocolate to keep them together. Good luck! When I first tasted this recipe for vegan lime macaroons I could only … 65 g aquafaba (chickpea water) ¼ tsp cream of tartar. What a great tip on freezing the ‘faba. Yes, you can definitely replace it!!!! I am just finishing up making these and I found that liquid (melted?) What kind of coconut did you use? They will disappear fast! You can enjoy these macaroons as is or create a quick, 2-ingredient chocolate coating to dip and drizzle them with. In a large bowl mix all the ingredients together including the toasted coconut and combined well. No bean flavor. These vegan coconut macaroons need just 6 ingredients and are ready in under an hour! In a baking pan with parchment paper, take one cup of coconut and place it in the pre heat oven 350 F for 8-10 minutes. No matter what ratio of toasted coconut to aquafaba mixture I tried, I couldn’t get the dough to look like your picture. i had to add an entire bag of coconut shreds to make it thick enough to bake. I highly recommend a stand mixer to whip them. How to make vegan macaroons 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. Check out facebook group Vegan Meringue hits and misses for lots of support and tips as well as photos and recipes for macarons! Is this true for aquafaba? It’s bean juice – quite simply, the briney liquid you find in any can of beans – the most popular being chickpeas. There may also be some variability with different brands of garbanzo beans. I used stevia packets instead of maple syrup and the sweetness was spot on (2 in the coconut and one in the aquafaba). Don't worry they will hold together fine after baking. I had navy bean aquafaba and wanted a recipe to use it up. ? We retested this recipe to address texture issues some readers were having. I made two batches of these. Additionally, was your coconut desiccated? if you are using vinegar, add it to the aquafaba. These are so lovely. To a large mixing bowl, add aquafaba and cream of tartar (optional), and whip with a hand or stand mixer (you can whisk by hand, but it takes longer). Did you make any modifications to the recipe? I’m not sure what I did wrong — could it be I used the wrong type of shredded coconut (mine was Great Value brand)? Find the Vegan Coconut “Snowball” Cookies here! So sorry Dana, and thanks Thomas for teaching me something! So next time you make hummus (or rainbow hummus), save the liquid! Me! I am anxious to make it work and bring for family thanksgiving! 1 egg white can be replaced by 2 tablespoons of aquafaba. aquafaba, vegan dark chocolate, unsweetened shredded coconut and 5 more Vegan Coconut Macaroons Vegan Baking Community vanilla extract, sugar, all-purpose flour, brown rice syrup, salt and 2 more The bean juice (aquafaba) was still perfect for the recipes! :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. Yeah, dessicated is really tough and it doesn’t want to stick together. It’s just always funny (in a good way!) I’m sure. But i made this one wrong and they are to crumbly! And if the liquid is salted should I reduce the salt in the recipe, or do your canned chickpeas contain salt as well? Glad I finally know the difference! 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. Maybe putting parchment down or greasing the sheet would change that, but the macaroons still wouldn’t stay together once I tried. The minute I added the coconut oil (2 tbsp) it completely collapsed :( Was it the amount? I generally have great luck with all your recipes (big fan!) The word sounds very chic, but it is not: aquafaba is simply chickpea liquid. Also its going to be my first time doing aquafba, for 1/2 a cup, how many cheakpeas cans you would need? Can you please tell me if its 120ml or 180ml? Hi! 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. They were so watery even after the 4 cups of coconut so I had to add a lot of extra untoasted coconut. Not only did you once again introduce me to a great recipe, this time you also bring some great music! Thank you in advance! I did not add any oil. Oh ok so I am the moron here :D chill all your tools including the Aquafaba for 15-20 minutes. I made the aquafaba before toasting the coconut oil because I thought it might take more time. Thank you for the recipe! They also had very few ingredients, maybe it was only three! Hope that helps! I’ve made several of your recipes and have enjoyed all of them! sugar and stiffly beaten aquafaba. Scoop a tablespoon at a time and form ball shapes and place on your parchment lined baking sheet. They taste great but i found that the ration of the aquafaba was too much for the coconut. If so, how much Xylitol as it’s a 1:1 to sugar. This cookie was TERRIBLE. Even though it’s nonstick they stuck! We’re so glad you enjoyed them, Holly! SO what I did: I baked the second batch less long -> every couple of minutes, I checked. I will be grateful for your advice! I also accidently forgot to add coconut oil to the aquafaba before folding in the toasted shredded coconut so I just put the coconut oil straight into the final batter then mixed it. Aquafaba is a common vegan replacement for meringue. Egg whites? On the second go I drizzled the coconut with the oil and didn’t put any in the whipped aquafaba and it worked. Aquafaba is just the juice from chickpeas. I would like to try again and let them cool much longer before I try to manipulate them. 1. Bake for 15-20 minutes until they start to brown slightly. As for burning, I would reduce oven temperature even more next time! It has a high water and protein content like egg making it suitable for this application. Do you have any pointers for me the next time I try? and was hoping to use it to make vegan macaroons. Thank you for a delicious recipe! this will help all of us if we know how to create aquafaba from scratch Thanks Dana for another fantastic recipe! Vegan Coconut Macaroons. I just made them and they didn’t stick together AT ALL. It’s just basic ingredients and some coconut milk, which is what enhnaces the coconut flavour even more in these. So for the second half, I just kept them in the oven at 325F for 25 minutes and they turned out perfect. Do you have a posted vegan icing already on your site that tastes good or can you put something together for me before July 22? Now I don’t know what to do. Thank you! They were a favorite of mine before I went vegan and I have yet to find a vegan macaron recipe that doesn’t use aquafaba. Wowsers. } Line a cookie sheet with parchment paper. I just made these with maple syrup and they look and taste delicious! Then, even when I added enough extra “raw” coconut to get it to congeal as a quasi-dough, it didn’t hold together. They use unsweetened coconut, so they aren't as sweet as some of the other recipes you will find. Those look very tasty! Add the aquafaba and the syrup to the coconut and mix well to combine. You may feel a little like you’re making rice krispie squares, only with coconut, and that’s okay. Hi Karen, I have to say that the snowball recipe is my preferred for this type of cookie. I will try this tonight and your new cheez sauce tomorrow. So strange! The dough should be wet but scoopable. Or should I have used the cream of tartar in the whipped aquafaba (I didn’t)? This might be a silly question, but can I sub other types of oil for the coconut oil? Pre-heat the oven at 350℉/175℃. Homemade vegan coconut macaroons that are sweet, moist, and chewy on the outside with a gorgeous toasty, golden brown color and a hint of caramel flavor which compliments the coconut … Finely, soft shredded is best here. Perfectly sweet with that oh-so-yummy toasted coconut flavor bursting throughout. Yay for chickpea broth! Maybe 1 in the mix, and 1 in the coconut? I’m sold and this will stay on my treat menu rotation. I made some chickpeas last week with a few aquafaba recipes in mind and so I just used a little extra water to cook the beans. I only have desiccated coconut (finely shredded) where I live, so I made some changes so it wouldn’t fall apart. Then you say to bake these very small cookies a total of almost 35 minutes. When some of the coconut flakes start to turn a light golden brown, set it aside to cool. Why do vegan recipes always call for random ingredients? Loaded with simple coco-nutty goodness, vegan coconut macaroons are purely decadent, delicious, and so easy to make! Aquafaba really is magical, definitely trying these soon! You can also, Trader Joe’s unsweetened shredded coconut, Let’s Do Organic Unsweetened Shredded Coconut, Orange Cranberry Crisp (Gluten-Free & Easy! So next time you make hummus (or rainbow hummus), save the liquid! That’s probably way too much. Love the idea of this recipe, but I came upon a problem. If it’s too dry, the macaroons will be crumbly. Made these tonight and unfortunately they fell apart. I had no problems with the texture and they held together perfectly. You may feel a little like you’re making rice krispie squares, only with coconut, and that’s okay. I would bake for 20 min at 150 Celsius, no higher. I’m counting my daily macros and these have given my sweet tooth a relief and keeping me on track. As soon as I added the melted coconut oil to the aquafaba it went straight to liquid. I followed the recipe and burnt them. There is a perfect substitute for egg whites: aquafaba. I with the recipe had addressed whether to buy salted or unsalted chickpeas. Thank you! :( please please help me! I’ve tested these 4 times now with success! MUCH lower on the glycemic index scale and vegan, of course. Preheat the oven to 325°F and line baking sheet with parchment paper or a silicone baking mat. I used my Vitamix/small container to whip the aquafaba and it was super fluffy so I used all 4 cups of coconut and it made 28 cookies. They remind me of little hedgehogs. I tried these making macaroons, but it wasn’t a great success. For that reason, I almost threw it all away before baking because I was convinced I did something wrong.. but I decided to bake it and I’m glad I did! In Mexico we have a typical candy called “cocadas,” these cocadas are a perfect combination of a coconut macaroon and a coconut candy. Great recipe! Enjoy! Instructions. I read through all the comments first and the only change I made was adding the coconut oil to the toasted coconut/maple syrup instead of directly to the aquafaba mixture. Our best guess is that the dough needed more moisture. Stir to avoid burning and to toast it evenly. I would proceed with the recipe! Add the coconut and sugar to the aquafaba mixture and stir until all the coconut is evenly coated. Spread coconut evenly on a baking sheet and toast until golden brown. Dude, I am so frustrated. Drizzle the tops with remaining chocolate and set in the refrigerator (or freezer) to cool until the chocolate is firm to the touch. I bought an InstantPot, and I LOVE it! They are really straightforward with 3 ingredients and I thought we could make a vegan version using aquafaba … But I just had to press them into my scoop to get them to stick well. One option is to bake for less time or at a lower temperature if you’re concerned. I was wondering if you’ve tried an alternative binder like an egg replacer? The cooking liquid! That’s my favorite combination to have chocolate cake with vanilla icing). We developed a new version that stays together better, but kept this recipe because some readers really enjoy these ones. I made this batter and after adding 3/4 of the coconut mixture it was so crumbly it fell apart, even after I packed it into the scoop. Baking ~ I used my OXO pro cookie sheet because I thought that would be better that parchment paper or a sil pat.. I included two brand recommendations in the notes! Help! Thank you for always being on the foodie frontier of exploration! I am severely allergic to chickpeas, peas and some other lentils. Can I use maple syrup or coconut nectar instead of rice syrup? Bake for 25 minutes until lightly browned. I replaced the maple syrup with 1/4 cup of brown sugar and added about 1/3 cup of white sugar because I like mine sweet :). } Here are my adjustments and recommendations: 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. ; In a medium bowl (or the bowl of a standing mixer), add in the the aquafaba and cream of tartar. Next time I might add a little more oil or milk to make them a bit moister with the extra flour. I just made these and ran across some of the similar problems that others did in the comments, but the end result was way better than I expected! 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. And they look so cute. Get the recipe here. Hi! You’re very welcome, Cathy! SAD. Hi! I measured it out after melting instead of before. I think it will be a hit! Crisp-chewy vegan coconut macaroons that are delicious & easy-to-make by using psyllium husk They are also keto (with 1 swap), grain-free, oil-free, & refined sugar free.. Macaroons are also made with meringue, but rather than being mixed with almond flour, macaroon meringue is mixed with shredded coconut. Then you simply add a little salt, vanilla, coconut oil, and maple syrup – which keeps this recipe naturally sweetened! Perhaps if you used dessicated that as the issue? I also firmly packed my (similar to Dana’s) 1tbsp scoop to form them. 20 baking wafers – diameter: 5 cm (omit for gluten-free) 50 g dark (vegan) chocolate. This is essentially a very common German Christmas cookie. I remember my grandma making these all the time when I was younger, definitely going to have to make these soon! This even after overnight refrigeration and adding more aquafaba. } I would reduce oven temperature even more next time! Please let me know if you use either of the above and how they turn out for you. I only had to bake them about 15-20 minutes at 325. 100 g sugar. Just best when fresh. Unfortunately this one had me stumped. #zrdn-recipe-container ul.zrdn-solid li:before{ Hope you have better luck with the next one! Aquafaba is a common vegan replacement for meringue. Just like … Hi Sarah, sorry to hear these didn’t work out for you! Plus, from start to finish, it requires about 45 minutes. Not sure what aquafaba is? I found that once sweetened, the aquafaba taste is undetectable. The rice syrup is very thick and sticky (like honey) which is a good thing. Maybe it’s because i live in Nevada. But I probably would buy unsalted next time. This mocha vegan macaroon recipe is sponsored by my Better … ? Perfect vegan and gluten free cookies! But instead of changing this recipe entirely as some of you do like it, we created a new recipe for a similar style of cookie that has an easier method and improved texture. I did use cream of tartar. Should I make more of the aquafaba mixture? Vegan Keto Coconut Macaroons . First I thought they had too much moisture, then after adding more coconut ( I used almost all of it), I thought they were too dry. These looked perfect but literally crumbled when I tried to pick them up. Not burnt, just dark. And what if I add that these are completely vegan, gluten free and doesn’t have any butter or ghee or oil? Vegan coconut macaroons with aquafaba shows that it is not necessary to use egg or egg white in your cookie recipes. The lighter sheet yielded even browning top and bottom. These didn’t work out for me, they are in a shape but fall apart when I pick them up. Will try the snowball recipe you mentioned. We make coconut macaroons without eggs! it took about 3 minutes and was super frothy and retained a lot of air, almost twice the volume than perhaps a handheld beater… I’m thinking that could have been the 1st issue with the crumbliness of the coconut. The Aquafaba whipped up beautifully, but when I carefully folded it into the toasted coconut, it fell and got runny, so I added more coconut (too much), and it got too dry; so I made more Aquafaba.. This was after melting the oil and then letting it cool a little bit. Thanks for sharing your recipe changes, Jill! I was paranoid about getting the right balance of moisture before scooping them out. Followed the recipe to a T. They looked great before baking but completely flattened in the oven. As a tip for those using canned beans, I drain the liquid from the can directly into an ice-cube tray and then transfer the cubes to a freezer bag. It’s just basic ingredients and some coconut milk, which is what enhnaces the coconut flavour even more in these. Either of those should work, Daria, though I haven’t tried them myself. I did not have cream of tartar so subbed baking powder. Maybe just sprinkle the crumbs in my granola for breakfast. To make the coconut meringues Prepare 2 parchment lined baking sheets, and make sure the oven is preheated to 350 ºF before beginning. Wow! Ingredients to Make Vegan Macarons. Good questions. Hi! Add the aquafaba and the syrup to the coconut and mix well to combine. Could you make these with Desiccated coconut? Not when I dropped it, and certainly not when they came out. Thanks! The mixture is very loose. These looks SO GOOD!!!!!!! Course Dessert Prep Time 20 minutes. I’ve tried aquafaba before in a dessert but could taste the flavor of garbanzo beans. They started to burn by 20 mins I’m so I took them out and they just haven’t held together. Yay. You are my vegan guru! I say that because after combining all ingredients my mixture wasn’t holding together as I scooped it onto the baking sheet. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! My in-oven thermometer says that my temp is accurate. ), https://glutenfreeonashoestring.com/gluten-free-coconut-macaroons/. They turned out beautiful and delicious. Line a cookie sheet with parchment paper. Tried to follow the special instructions about too much or not enough liquid however for me they completely crumbled apart. Others have apparently tested that and it doesn’t work well. One idea is that the aquafaba may have needed to be whipped more? I’m testing all of your recipes to see if there is any exception to the Minimalist Baker five-star rule. I used a teensy bit of maple when whipping the aquafaba otherwise let the sweetener come from the sweetened coconut. My first aquafaba attempt. Check out this tutorial! Mix until the it starts to foam and create a peak. I was worried about them not sticking together but it actually turned out perfect! Tyler, so sorry you had issues with this one. I had to use a plastic tablespoon measure and press the mixture in it to form the cookies. There is a perfect substitute for egg whites: aquafaba. Use a cookie scoop to scoop the coconut mix onto a parchment lined baking tray. This recipe caused me a litany of problems — for one thing, the aquafaba mixture tastes awful. Aquafaba is just the juice from chickpeas. These vegan Coconut Macaroons evolved from one of my son’s school project (on French pâtisseries) and a recipe from my mum. That’s what Mountain Man and I both exclaimed when we took our first bites of these phenomenal guys. He vegan frostings I’ve made are lacking in flavor and consistency. I don’t have enough time to bake them all right now. 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. There’s a FAR better recipe at theblenderist.com and it has fewer ingredients and steps. I made this recipe and was pleasantly surprised! Try and experiment. 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. There is a macaroon recipe in Silver Palate Cookbook that uses condensed milk. Vegan butter: Mix aquafaba with coconut oil, olive oil, apple cider vinegar and salt to create a dairy-free, vegan-friendly butter. Once the coconut is mixed with the aquafaba mixture it becomes far less prone to burn. And only three ingredients. And if so, how? I had trouble getting peaks to form in my aquafaba (I only have a food processor, not a mixer), but I’m pleasantly surprised to say that these still turned out well despite all the changes! Turn on to medium heat and mix until the sugar completely dissolves. 2) Pavlova If you can make vegan meringues, you can make yummy vegan pavlovas too. Dana, if I don’t want to use the maple syrup, you suggested 2-3 stevia packets. 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