Just thinking of Coconut Macaroons gets that melt-in-your-mouth, warm feeling that is just so hard to shake off and there is no way out other than to pop one of those in your mouth. We had, in one of our previous videos shown how to make Aquafaba and here, we go on and use it to make these delicious Coconut Cookies. If you are allergic to eggs or try and avoid it for any reason, here is a great eggless version of these golden bites. Coconut Macaroons have a crispy exterior and a soft inside that gives it that distinct and unique texture that makes sure you can’t stop at just one!
If you are okay with eggs and prefer to use them, try this recipe with egg whites or try our Macaroon with Cornflakes and Walnuts, you will not be disappointed with either of the recipes.
Prep Time: 10 minutes
Bake Time: 15-20 minutes
Cooling Time: endless 😉
Makes: 18-20 cookies
Ingredients:
Desiccated Coconut – 1 cup
Almond Flour – 1/2 cup
Sugar – 1/3 cup
Coconut Oil – 2 Tablespoons
Heavy Whipping Cream – 1/4 cup
Vanilla Extract – 1 teaspoon
Whipped Aquafaba – 1.5 cups or as needed
Method:
1. Preheat oven to 350 degrees F (approx 180 degrees C).
2. In a big bowl, add in the dry ingredients – Desiccated Coconut, Almond Flour and Sugar and mix.
3. Add in the Coconut Oil and incorporate well.
4. Add in Heavy Whipping Cream and Vanilla Extract and mix well.
5. Fold in the Whipped Aquafaba very gently, little at a time.
6. Line a baking sheet with parchment paper.
7. Using an ice-cream scoop (or a spoon) drop batter onto baking sheet, leaving enough space in between.
8. Transfer the baking sheet into the oven and bake for 15-20 minutes. keep an eye on them – the edges should be golden brown.
9. Once done, take out and allow the cookies to cool down before digging in.
Tips:
1. 1/4 cup of Aquafaba liquid whips up to 1.5 cups Whipped Aquafaba.
2. Use 2 Egg Whites if you don’t want to use Aquafaba.
3. Store the Cookies in a air-tight container once they have TOTALLY cooled down.
I have made three batches of these macaroons and discovered the aquafaba works but DON’T be timid about working it into the rest of the ingredients. After watching the video four times I notices the mixture was NOT loose or liquidy, it held together after being scooped out onto the baking sheet. My first attempt resulted in pancakes! the taste was wonderful, but pancakes!!!
One 15oz can of garbanzos has about 3/4 cup liquid. More than enough to experiment around with.
Still not sure what the whipping cream (or yogurt as I tried in one batch) is supposed to do. Anybody have any idea?
Can’t find almond flour? No problem. Measure out 1 cup almonds into a bowl and pour boiling water over them, let stand for ten to fifteen minutes and cool just enough to handle. Pinch each almond between your thumb and index finger. The skins will slide right off. Spread out the almonds on a microwave safe plate and zap for two (2) minutes, mess the about and zap for another two minutes. If they don’t seem quite dry enough reshuffle and zap for one minute. Let cool completely and DON’T be tempted to eat them all as I did the first time round. Use your food processer to alternately chop and grind to the fineness you desire and you have almond flour.
Namaste Ladies,
I didn’t want to make a trip to the store to TRY and find desiccated coconut, so I measured out a 1/3 cup regular sweetened, spread it out on a microwave safe plate and zapped it 30 second intervals for what turned out to be four minutes moving it around at the end of each cycle until the coconut was as dry as I thought it should be. Then using my mini processer I pulse ground the coconut to the consistence I thought was right. Worked out GREAT.
Now I’m wondering if vanilla yogurt would work instead of heavy cream. Anybody have any thoughts?
I also did make the Aquafaba. Works out just fine as well.
Hi Richard,
Great tip on using the sweetened coconut and drying it up in the microwave.
Regards to the yogurt, we have honestly never tried it but would be afraid that the yogurt would separate and the macaroons would end up looking like pancakes…but let us know if you do end up experimenting.
Happy Cooking!
what about the taste of aquafaba???
Indistinguishable from the traditional egg white merengue.
If you like to “experiment” as I do, go online to find out how to make your own almond flour directly from almonds OR as a byproduct of making almond milk. I feel two more experiments coming on!!