Coconut macaroons is a day dream…. Fluffy, light and sounds so posh in the same time!
French kitchen always been a mystery for me. Everything I would be fancy to make requires an amazing chef skills, food thermometers and a lot of knowledge. I cannot make it. Simple. But really, why I give up? Not only making French dessert, but make it vegan and gluten free.
Overwhelming veganisation! (What? Veganisation? Yes, it is when you have ordinary recipe and substitute animal ingredients to plant-based ones). If everyone can invent a word, so do I! 😀 Oh…I am so crazy today…
Vanilla Coconut Macaroons
Firstly, coconut macaroons is not so difficult to make as a those very French ones, when originally is made from egg white foam. Someday we need to try those too in vegan way. For this time You will need just to whisk aquafaba and sugar into stiff foam, add some vanilla extract for an amazing scent, and coconut shreds of course, as a main ingredients here to keep a shape and give a flavour and some chocolate to drizzle on top. Almost forgot to mention, the recipe requires only one bowl, so if You can manage – less washing after. Saving time, saving water, saving Earth, and saving money, only wins! Whatever, less talks – more cooking!
- 4 Tbsp aquafaba
- 3/4 cup sugar
- 2 cups desiccated coconut
- 1/4 tsp vanilla extract
Preheat oven to 170 C.
Beat aquafaba and vanilla extract until foamy, about 30 seconds. No need of mixer or whisk, fork works very well.
Add coconut and sugar in aquafaba mixture and stir until evenly combined. Make sure everything is properly mixed.
Scoop mixture with tablespoon, or use hands, form a half ball and place on baking sheet. I found it difficult.
Bake for 15-18 minutes until lightly golden. Remove from oven and let them cool completely on the rack.
When cooled down start melting chocolate and drizzle over the macaroons.