Vegan Coconut Macaroons
"Do you like coconut?" This question always sparks huge discussions, but we love everything with a coconut flavor. These coconut macaroons have won us over. With this recipe, even the biggest Christmas grouch will surely start feeling festive. The coconut macaroons are quick to make and not nearly as complicated as some classic holiday cookies.
The preparation is straightforward: the macaroons consist mainly of shredded coconut, flour, and plant-based milk. The only thing you should keep an eye on is the baking time. If the coconut macaroons stay in the oven too long, they quickly become dry. So check the oven now and then, and when the macaroons start to turn lightly brown, they're perfect.
If you want, place a wafer under the coconut mixture before baking or skip the chocolate at the end. And remember, turn up the Christmas music while baking – it's officially allowed now, right?
And if you're now in the mood for a long baking session, we have many more ideas for you, like our recipe for vegan nut macaroons (in case we couldn't win you over with the coconut macaroons), classic vegan black and white cookies, or the unique vegan orange ad nougat cookies.
Vegan Coconut Macaroons
Ingredients
- 100 g (1 cup) shredded coconut
- 75 g (0.33 cups) sugar
- 1 pinch cinnamon
- 1 tsp lemon juice
- 1 pinch ground vanilla
- 1 pinch salt
- 2 tbsp wheat flour (type 405)
- 100 ml (0.33 cups) soy milk
- 1 tbsp coconut oil
- 70 g (2.5 oz) vegan dark chocolate
Instructions
Preheat the oven to 150 °C / 300 °F (top/bottom heat). Line a baking tray with baking paper.
Mix the shredded coconut with the sugar, cinnamon, lemon juice, vanilla, and salt. Then add the wheat flour, soy milk, and coconut oil, and mix everything into a viscous mixture.
Shape the mixture into twelve small balls and place them on the baking tray. Bake the coconut macaroons at 150 °C / 300 °F (top/bottom heat) for approximately 20 minutes until they start to brown slightly but are not too dark. Don't leave them in the oven for too long; otherwise, they will dry out quickly!
Allow the macaroons to cool on the tray, as they will still be very soft after baking. Melt the chocolate over a bain-marie and dip the bottoms of the macaroons into it to a depth of about 1 centimeter, or use a fork to spread chocolate patterns over the macaroons. Then, place them back on the baking paper and allow the chocolate to set.
