Happy Sunday everyone! If the weather where you live is anything like the classic British drizzle we’re waking up to in London most days at the moment, I’ve got just the treat to brighten up your morning! Vegan German coconut macaroons or Kokosmakronen, as we call them in Germany.
And if you wake up to warm glorious sunshine, well then lucky you but trust me you still want to give these macarons a try!
They’re like little festive coconut meringues with a crunchy shell and a perfectly soft and chewy centre. And with just a hint of cinnamon they’re refreshingly different from most holiday baked goods.
The macaroons are made with aquafaba, the water in a can of chickpeas that you usually just pour down the drain. It truly feels like a miracle that you can whip it just like egg white and I don’t think I’ll ever get over the excitement about it. If you haven’t tried it yet, stop reading this and give it a try asap! I’m sure you’ll be as amazed by it as I am.
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- 200 g chickpea water aka aquafaba (reduced to 100 g)
- 150 g white caster sugar
- ½ tsp vanilla extract
- 180 g desiccated coconut
- 1 tsp cinnamon
- 50 g icing sugar
- 200 g dark dairy-free chocolate
- Pour the chickpea water through a sieve and cook it in a small sauce pan over medium heat for 2-4 minutes until the liquid has reduced to about half. I recommend weighing the aquafaba again and when it has reduced to 100 g pop it in the fridge to cool.
- Place the desiccated coconut in a non-stick frying pan and toast it for 2-3 minutes on low to medium heat. Stir to avoid burning and to toast it evenly. When some of the coconut flakes start to turn a light golden brown, set it aside to cool.
- Pre-heat the oven to 140˚C (fan oven).
- Once the aquafaba has cooled down use an electric whisk on the highest setting to beat the liquid for about 4 minutes until it forms stiff peaks. Slowly add the caster sugar and vanilla extract while still whisking and beat for another 2 minutes until the mixture turns thick and glossy. At this stage it should resemble marshmallow fluff.
- Now add the desiccated coconut, cinnamon and icing sugar and carefully fold it in using a rubber spatular. Fold the mixture until it’s well combined and no lumps remain.
- Line a baking tray with parchment paper and use two teaspoons to scoop small (macaron sized) dollops onto the tray.
- Pop the macarons in the oven and bake them for 25 minutes. Let them cool before removing them from the parchment paper.
- Melt the chocolate in a water bath, in a heat proof bowl over a saucepan of simmering water. Dip the bottom of each macaron in chocolate and drizzle the remaining chocolate on top.
- You can keep the macarons in an airtight container for up to 2 weeks. Enjoy!