Coconut Macaroons (GF & Vegan)

Name: Coconut Macaroons (GF & Vegan)
Prep time: PTM
Ingredients: 4 cups shredded coconut; 2 tbsp plant based Nuttelex (room temperature); 1 tsp Vanilla bean paste or extract; 1 pinch sea salt flakes; 1/2 cup Maple syrup; 1/2 cup Aquafaba (chickpea brine); 1/4 tbsp Cream of Tartar; 100 g vegan chocolate of choice or dark chocolate; 1 tbsp coconut oil; bowl for mixing; food processor/hand held mixer; silicon spatula; 2 lined baking trays or 3 if adding choc drizzle; 1 small ice cream scoop- covered with cling wrap folded double for thickness. This is needed to release the mixture so that it doesn't collapse and fall apart.

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

Ingredients

4 cups shredded coconut

2 tbsp plant based Nuttelex (room temperature)

1 tsp Vanilla bean paste or extract

1 pinch sea salt flakes

1/2 cup Maple syrup

1/2 cup Aquafaba (chickpea brine)

1/4 tbsp Cream of Tartar

Chocolate Drizzle (Optional)

100 g vegan chocolate of choice or dark chocolate

1 tbsp coconut oil

Tools

bowl for mixing

food processor/hand held mixer

silicon spatula

2 lined baking trays or 3 if adding choc drizzle

1 small ice cream scoop- covered with cling wrap folded double for thickness. This is needed to release the mixture so that it doesn't collapse and fall apart.

Directions

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.

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