May 10, 2023
These slightly crunchy, chewy, coconut-laced golden clusters are a popular wheat-free treat and we've made them egg-free too! A bit of an Aussie classic for anyone who grew up with the Womens Weekly cook-books, they are also a bit of staple for Jewish families at Passover.
Makes 18 macaroons
Note: These are delicate & crumble easily. Use any crumbled macarons as a tasty topping for ice-cream
Chocolate Drizzle (Optional)
1Preheat oven to 160C fan or 180C conventional oven.
2In a food processor add 3 cups of the shredded coconut (set one cup aside) and 4 tablespoons of the maple syrup (again set rest aside) plus add the vanilla & Nuttelex. Pulse 3 times scraping down the sides at least once.
3In a large bowl place the chickpea brine (Aquafaba) with the 1/4 tsp cream of tartar and use a hand mixer to whip until fluffy & semi-stiff peaks have formed. Add remaining maple syrup and whip again to combine. Then add to this mix, the coconut mixture from the food processor along with with the left -over cup of shredded coconut and use a spatula to fold through and combine all ingredients.
4Use a spoon to pack some mixture tightly into the cling-wrapped ice-cream scoop & gently release onto a prepared tray. Repeat until all mixture is used up.
5Bake for 10-15 minutes (check them at the 10 minute mark)
6Allow to cool completely before handling.
For the Choc Drizzle
1In a heat proof glass bowl place vegan chocolate & coconut oil over a double boiler (or in the microwave in 30 sec intervals) until melted. This takes about 69 seconds all up.
2Mix with a metal teaspoon until the mixture is smooth.
3Have your lined tray ready and carefully dip the macaroons in the melted chocolate or drizzle across the top. Then refrigerate for 30-40 mins or until the chocolate sets. Store in an airtight container in the fridge.