These Coconut Macaroons are simply divine. Delicious and sweet, they’re a perfect way to enjoy dessert.
First things first, macaroons are not the same things as macarons. Macaroons are the ones pictured and discussed in this recipe. Macarons are the sandwiched almond-meringue biscuits with ganache or buttercream in the middle. Both are French, but macaroons are generally a lot easier to make than macarons.
To make these macaroons we mix meringue, made from aquafaba and sugar, with desiccated coconut. The little mounds of deliciousness are then baked in the oven and once cooled, they’re transferred to the freezer before the last chocolatey touch is added.
I like to store the finished macaroons in the freezer as they stay nice and chewy without getting soft. Theoretically, they should last for a very long time in the freezer. However, they’ve never lasted me for more than a few days – they’re just too delicious.
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I hope you enjoy these Coconut Macaroons. Please let me know how you go in the comments and don’t forget to tag me @nothangryanymore in your creations on Instagram. I love seeing them!
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- 60 g aquafaba
- 1/8 tsp cream of tartar
- 1/8 tsp salt
- 60 g caster sugar
- 160 g desiccated coconut
- 30 g dark vegan chocolate
- Preheat the oven to 140°C fan.
- Add the aquafaba, cream of tartar and salt into a bowl and whip it until the aquafaba creates soft peaks. This takes about 15-20 minutes.
- While continuing to whip, slowly pour in the sugar. Continue to whip a little longer until stiff and glossy peaks form.
- Add the desiccated coconut into a separate bowl and add half of the meringue. Fold in the meringue.
- Add the second half of the meringue and fold in.
- Line a baking tray with a silicon mat or baking paper. Add about 1 tablespoon at the time onto the silicon mat, creating little mounts of coconut meringue.
- Bake the macaroons for 50 minutes at 140°C fan. Turn the tray by 180° after 30 minutes to ensure even baking and browning.
- After baking, let the coconut macaroons cool down. Once cooled, place them into the freezer for 1 hour.
- Once the coconut macaroons are solid, melt the chocolate in a double boiler or in the microwave.
- Drizzle the chocolate over the macaroons.
- Store the macaroons in the freezer to keep the texture chewy in the middle but firm on the outside.