This recipe is kindly hosted on our blog by the amazing food photographer and recipe creator Alice Pagès. Follow her on Instagram!
Vegan coconut matcha macaroons dipped in dark chocolate that are sweet, moist, soft and fluffy on the inside, crisp on the outside, and loaded with delicious flavors. They’re very easy to make with only 8 simple ingredients, ready under 30 minutes, gluten free, oil free and naturally sweetened. Everything you want a perfect vegan macaroon to be!
Ingredients
- 1 cup shredded coconut
- 1 cup almond meal
- 1/2 cup liquid aquafaba (the liquid brine from canned chickpeas, see notes)
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp Premium Culinary Matcha
- A pinch of salt
Chocolate Coating
- 1/3 cup dark chocolate
- 1 tbsp melted coconut oil
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- To a large mixing bowl, add shredded coconut and almond meal. Set aside.
- Place the liquid aquafaba in a stand mixer (or in a mixing bowl and use a hand mixer), and beat until fluffy and semi-stiff peaks form. This can take up to 3-4 minutes.
- Then add maple syrup, vanilla extract, matcha and salt to the aquafaba and whip again for at least 1 minute to combine, until firm and fluffy.
- Start with adding 1/3 of the aquafaba mixture to the dry ingredients and gently fold to combine. Then add another 1/3, fold to combine and add the remaining aquafaba. At this stage, you should get a moist but not too wet dough. It must be thick enough to be scooped without crumbling. If it looks too wet, add more coconut flakes a little at a time until you get the right consistency.
- Using a tablespoon, scoop out the dough and pack firmly between your hands to shape into a ball. Place the balls on the lined baking tray and use your fingers to gently flatten into the shape of a dome.
- Bake for 12-14 minutes until golden brown and semi-firm to the touch. Be careful at the end of the baking time as the macaroons can brown quickly. Don’t over-bake the macaroons, they will continue to dry and harden as they cool. Place on a cooling rack and allow to completely cool down.
- Meanwhile, prepare the chocolate coating. Melt the dark chocolate over a double boiler or in the microwave, then mix in the melted coconut oil and stir until smooth.
- Once cooled, pick up macaroons and dip into the chocolate to coat the bottom and slightly over the edges. Wipe away excess chocolate with a spoon and place on a plate lined with parchment paper.
- Place in the refrigerator to set, until the chocolate is firm to touch before eating.
Notes
- Store leftover macaroons in an airtight container in the refrigerator up to 5 days, or in the freezer up to 1 month. The macaroons are crispy right out of the oven, then tend to soften but they are still delicious.
- Aquafaba is the brine from cooked chickpeas. It can be obtained either by cooking dry chickpeas from scratch or straight from a can of chickpeas.