Vegan coconut macaroons
Vegan coconut macaroons
Hello! I’m baaack! Apologies for a bit of a radio silence but I’ve had a massively busy week and recipe development has had to take a bit of a back seat. I returned from London late last night where I’ve spent the past week decluttering, giving things away, packing and cleaning in advance of completion on my bachelorette flat, which is set for tomorrow.
It’s been an exhausting process, but it’s done now and as of tomorrow I will no longer be the owner of it. I feel a mixture of relief and sadness as this was my first ever property and I still remember how chuffed I was when I first got the keys to it 10 years ago. It was my very first place that I could call ‘home’ and I enjoyed living there, but then we went away to Greece and now we live in Bristol and it’s therefore become a bit of liability and I figured that selling it is probably the best move.
Chores aside, I have really enjoyed myself in London. I managed to spend a lot of quality time with a few good old friends of mine who still live there. It was so nice to picnic in sunny Regent’s Park, reminisce into the wee hours of the morning, sleep on my friends’ spare beds (I had no bed by this point) and to befriend my friends’ kids and cats. I had a lovely time!
Recipewise, I have something super simple yet delicious for you today. It’s a tray of sweet coconut macaroon cookies (not to be confused with French macarons) dipped in bitter sweet chocolate. They are crunchy and toasted on the outside and soft on the inside. They are quick to make, only use a few cupboard staples and they really hit the spot when you are after something sweet. I hope you’ll enjoy them as much as we have!
- 95 ml / 1/3 cup + 1 tbsp maple syrup
- 120 ml / ½ cup full fat coconut milk* (at room temperature)
- 1/8 tsp fine salt
- 150 g / 1¾ cups desiccated coconut
- 100 g / 3½ oz vegan dark chocolate (optional)
- Heat up maple syrup in a small pot, on a low heat.
- Allow it to simmer gently. When it starts to bubble vigorously, whisk in coconut milk.
- Allow the mixture to come to a simmer and to bubble gently for 2-3 more minutes stirring frequently so that it doesn’t boil over. Take off the heat.
- Stir in salt and then add desiccated coconut until you get a homogenous mixture. Allow the mixture to cool down.
- Measure out 1 tbsp portions of the mixture (I used a 20 ml ice cream scoop to measure the mixture out). Squeeze portions of the mixture between your fingers and shape them into compact mounds using your hands (yes, your hands will get a bit messy but that’s the best way to shape these, trust me). Ensure the mixture is well compressed so that the cookies hold their shape well after baking.
- Bake in a 160° C / 320° F for about 20-24 minutes (start checking after 20 minutes), until the cookies are lightly toasted and golden. Remove from the oven, gently compress them down a little whilst still warm and allow them to cool down completely to harden.
- While the cookies are baking, melt chocolate very slowly in a mixing bowl over a water bath. Allow it to cool down before using.
- Dip hardened cookies in the cool chocolate briefly, arrange them upside down on plate to allow the chocolate to set completely – putting them in the fridge will speed this up.
- Store in an airtight container, in the fridge. These cookies will keep for 6 days, but their exteriors are most crunchy on the day they’ve been baked.
I am really sorry to hear that you've had trouble with these sticking together and I am really at a loss on what to advise. I retested them twice now and also made another recipe based on this one and did not have any issues whatsoever. I wonder if the maple coconut mixture maybe needs longer cooking time as my macaroons were sticky, not so much wet, when I formed them. I also wonder if maybe the issue lies in your shredded coconut - is it as fine as mine? And does it perhaps have any additives that are designed to keep the strands separate? I am clutching at straws here. As a workaround, replacing some of the coconut (I'd say 1/2 cup) with almond meal or (1/4 cup) with rice flour would definitely help with them sticking together. Hope this helps! Ania
Many thanks 😊
I haven't tried it, but it should work exactly the same in this particular recipe. Hope this helps! x Ania
What a great recipe! After reading the comments, I decided to add a bit of rice flour to keep the macaroons firm. They've held up well and are ready for Passover festivities.
I follow you religiously and even if I don't make the recipes, I enjoy reading them
All the best from Israel
I'm sorry to hear you've had issues. I checked my recipe testing notes and I am pretty sure there is no mistake in the ratios - I will retest once I've had a chance to get some more desiccated coconut though, just to be sure. There are two possible issues that I can think of. First, if you are using cups to measure dry ingredients - you might have been a bit too generous and the mixture ended up dry as a result. Second, like I said in the instructions, the mixture needs to be compressed fairly well before baking so perhaps this wasn't done? I am a bit puzzled by you saying that some of them fell apart in the oven...not sure why or how as presumably they were not handled at all until cold, right? Like I said, I will retest and come back to you if I find any issues. Ania
Can you tell me please what brand of full fat coconut cream did you use for this recipie??
It's unsweetened. I had no idea there is a sweetened alternative - it's not available in the UK, I don't think... Ania