Vegan Macaroons: Not to be confused with macarons, macaroons are the more lushious non-French counterpart. If you’re not a coconut fan, I suggest closing this tab and trying another one of my bakes. If you are, you’re in the right place. This recipe is probably my easiest one yet with only 5 ingredients and about 20 minutes to bake. These are my go-to snack for something a little less sugar-rush inducing like a date ball, but also satisfies that sweet-tooth craving. If you don’t have chocolate chips, feel free to leave them out. The recipe will work just the same.
- 80g of desiccated coconut
- 125ml of full-fat canned coconut milk
- 1 tablespoon of vegan chocolate chips
- 1 tablespoon of coconut flour
- 2 tablespoons of maple syrup
- ½ a teaspoon of vanilla extract (or essence)
- Pinch of salt
Set your oven to 180°C and line a large baking sheet with baking paper. Heat all of the ingredients besides the chocolate chips on a stovetop at medium heat. It should take about 10 minutes for all of the liquid to be absorbed. You want a moist mixture but no visible excess liquid.
Set the mixture aside to cool down. Once cooled, fold in your chocolate chips. Using a tablespoon, or preferably a small protein scoop or filter coffee spoon with more definition, scoop some of the mixture onto the lined baking tin. They should be slightly domed shaped. Repeat until all of the mixture is finished. Bake for 20-25 minutes until golden brown. Leave to cool completely. Once cooled, pop in the fridge and eat once solid. Store them in the fridge.