Coconut Macaroons {Vegan & Gluten-Free}

Gentle reader, please permit me to start with a bit of a rant.

There are two words that are very similar, but describe two very different cookies. The first, macaroons (two o’s) describe coconut-based cookies that are relatively simple to make. The second, macarons (one o) are the french sandwich cookies that are made from almond meal and whipped egg whites. Creating the vegan version of which has been my nemesis.

When I was a kid growing up, we had coconut macaroons all the time. My mom made them quite a bit, I’m sure partly because they were pretty simple to make (and she really loved coconut). Her recipe involved a can of sweetened condensed milk.

It wasn’t until I was much, much older that I discovered the french macaron; delicate, many-nuanced and challenging in the extreme.

This recipe is for that easier coconut version. Many traditional coconut macaroon recipes call for whipped egg white (clearly not the recipe my mother worked off of), and so I thought: aquafaba! Of course. And it works quite well.

Want more Aquafaba recipes? Check out my cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)

Toasting the coconut in advance gives it more depth of flavour, and be sure to whip the aquafaba just to the point where it resembles melted marshmallows for maximum binding ability. You may feel a little like you’re making rice krispie squares, only with coconut, and that’s okay.

Coconut Macaroons {Vegan, Gluten-Free}

Ingredients:

• 3 cups coconut flakes
• 1/4 cup plus 2 tbsp aquafaba
• 1/4 tsp cream of tartar
• 1/2 cup sugar
• 1 tsp vanilla
• pinch of salt

Method:

1. Preheat the oven to 350 degrees, and spread your coconut in a single layer on a baking sheet. Toast it in the oven for about 5 minutes.
2. Meanwhile, in the bowl of your stand mixer, place the aquafaba and the cream of tartar. Begin to whisk at a low speed, and then turn it up to medium speed after two minutes. After 4 minutes, begin to slowly stream the sugar into the mix. You don’t want to beat the AF until it’s a meringue. You want it to be white, glossy, and the texture of melted marshmallows. Continue to beat until it gets to this stage.
3. Remove from the mixer and stir in the vanilla and salt. Add the toasted coconut to the whipped aquafaba and fold it in.
4. Drop by spoonfuls onto a parchment-lined baking sheet. It’s better to keep the cookies on the small side. I used my beloved cookie scoop.
5. Bake in a 350 degree oven for about 15 minutes, until golden on top.
6. Drizzle with melted chocolate if desired, or dip the bottoms into melted chocolate and place on wax or parchment to harden.