Vegan Coconut Macaroons

16 Aug

Coconut Macaroons Olive and Blue Plates OverheadSeriously, sometimes the stars just align…

I’m excited to report that this week’s recipe was a request from the amazing Ulrica Wihlborg of Sweden With Love.  I met Ulrica in 2010 at a photography workshop in France and we’ve been in touch ever since.  She’s calm, amazingly talented, and sincere…and the words in her blog reflect that.  She’s also so inspiring to be around…so inspiring in fact, that without knowing it, she was the person that inspired me to further my yoga practice and complete my teaching certification the following year {secret’s out!}.

Now to where the stars come in…Ulrica requested, “Something that’s easy to make, that’s yummy…” as well as, “needs to be vegan…without refined sugars.”

Oye.  I love sugar.  I try not to and I know it’s not good for me, but…my name is Gina…and I’m a sugar addict {phew…that felt good}.

I’ve been perfecting a macaroon recipe for years and was planning on featuring that this week.  The thing is, is that it 1. Had refined sugar and 2. Was not even close to being vegan.

BUT…I’ve also been wanting to create some recipes that fit Ulrica’s bill for 2 very great reasons:  my dads.  Yes – plural.  My step-dad’s diabetes has been getting trickier and trickier to manage.  And my Dad…who was diagnosed with cancer in June and starts his battle to fight it this coming Monday.

Enemy #1 in both cases…high glycemic foods…aka:  sugar.

So…to the kitchen I went…

macaroon prep{Gina’s Take}

I started with my favorite coconut macaroon recipe and then went on a quest to vegan-ize {I know, not a word} it, with a side goal of making it gluten free.  Eggs…gone.  Refined sugars…gone.  Sweetened shredded coconut…gone.

macaroons mixed{Insert momentary panic…what’s left?}

Incoming…egg replacer, agave, & unsweetened shredded coconut.  I technically could have used a turbinado sugar or one of those listed here on the PETA page, but I was aiming to minimize high macaroons rolled and bakedglycemic ingredients incorporated in to the recipe, which is why I went with the agave.

Then I had to figure out what to do with all of that agave liquid…coconut flour to the rescue.

The ratio of Ener-G egg replacer to canned coconut milk is determined by what you’d normally need for dipping macaroonsreplacing 4 eggs – just substituing the coconut milk for water.  So if you use a different brand, just adjust the canned coconut milk ratio to what that brand calls for.

coconut macaroons on vanilla plates overheadAnd you can’t make coconut macaroons without dipping them in chocolate…or at least I can’t anyway.  To do this, I used my normal go-to, Califia Toasted Coconut Coconut-Almond Blend “milk”, as well as vegan chocolate chips, and vegan “butter.”  I used 4 Tbsp of the milk for a softer, more pliable, chocolate, but you can do this with less for a firmer chocolate “shell.”

I wanted to make the cookies extra pretty, so instead of plopping them as-is on to the cookie sheet, I shaped the 1 Tbsp of “dough” with a melon baller to give it a nice round shape.  When I placed the cookies in to the oven, I originally used aluminum foil to line the pan, coconut macaroons on blue slab platebut they tended to stick, so I’ve modified the technique in the recipe below to line the sheets with parchment paper to prevent sticking.  If they still stick, mist the bottom of the parchment paper with water to release them after they’ve cooled.

The result…other than an ever-so-slight color difference due to the amber color of the agave, I SWEAR you’d be challenged to tell my “normal” recipe from my vegan recipe.  This deliciously moist and soft cookie is perfectly sweet & bite sized…and your dietary restricted friends will love you forever if you serve it to them {especially if you serve it to them on the AC Ceramics plates plated vegan macaroonsfeatured in the photos today}…seriously…they will love you…how can you say no to that {ha!}?

{Pretty Little Tip}

Not sure how to tell what’s vegan or gluten free?  Look for the labels on the packaging…you’ll see a “GF” in a box, a “V” in an inverted triangle…along with others…like “USDA Organic” in a circle or a “K” for Kosher.

bite taken out of a coconut macaroon

5.0 from 1 reviews
Vegan Coconut Macaroons
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 32
 
Choose your ingredients wisely for a vegan and gluten free coconut macaroon dessert!
Ingredients
  • COCONUT MACAROON:
  • 6 tsp Ener-g Egg Replacer
  • 8 tsp canned unsweetened coconut milk
  • ½ tsp coconut extract
  • ¾ cup amber agave
  • 1/16 tsp salt
  • 4 Tbsp coconut flour
  • 8 oz bag unsweetened shredded coconut (typically measures 2⅔ cups)
  • CHOCOLATE GANACHE:
  • 2 Tbsp vegan butter
  • 2-4 Tbsp non-dairy coconut milk (less for more firm chocolate, more for a softer result)
  • 6 oz vegan chocolate chips
Instructions
  1. In a medium bowl, whisk the egg replacer and canned coconut milk together.
  2. Once incorporated, whisk in the the coconut extract, agave, and salt until thoroughly mixed.
  3. Add flour and continue to mix.
  4. Next, add shredded coconut and mix by hand to incorporate.
  5. Transfer the mixed ingredients to a small sauce pan or skillet and heat over medium low heat, mixing constantly, for 3-5 minutes. The ingredients will pull away from the pan.
  6. Set aside and let cool completely.
  7. Prepare two parchment lined cookie sheets while the ingredients cool.
  8. Once the ingredients are cool and can be handled, place 1 Tbsp of the cooled coconut mixture on to the sheet and repeat, spacing 1-2" apart, until you run out of the coconut mixture.
  9. Place filled cookie sheets in to a preheated oven at 300F and bake for 25-30 minutes, until the tops of the macaroons are golden brown, then remove from the oven and let cool completely.
  10. PREPARE THE GANACHE:
  11. Prepare a cookie sheet lined with wax paper.
  12. In a skillet or double boiler if you want err on the side of caution to not burn the chocolate, heat the butter and milk over medium heat, until the butter is melted. Stir constantly.
  13. Add the chocolate chips, still stirring, until melted.
  14. Once melted, remove from heat immediately and let cool for ~10- 15 minutes, where the ganache can be handled without getting burned, but still viscous.
  15. Dip the bottoms of the macaroons in to the ganache then let set on the wax paper. You can speed up the setting process up by putting the dipped macaroons the fridge if necessary.
  16. Once the chocolate is set, serve immediately, or store in an air tight container in the refrigerator and when ready to serve, let the macaroons rest at room temperature for 30 minutes prior to serving.

 

2 Responses to “Vegan Coconut Macaroons”

  1. Briggitte Dix February 4, 2015 at 7:49 am #

    Just an FYI, there are a lot of vegan products that have no vegan labeling on them. A lot of normal products are inherently vegan. You’ll find labels mostly on health-type foods. I’m looking forward to trying this recipe! Thanks!

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