Vegan Coconut Macaroons with Chocolate Drizzle Recipe
If you have a sweet tooth and love treats that are both simple and impressive, you are going to adore this Vegan Coconut Macaroons with Chocolate Drizzle Recipe. These little clouds of coconut joy combine the chewy, tropical texture of shredded coconut with the rich indulgence of dark chocolate, all without any animal products. Perfect for sharing, gifting, or just satisfying your own cravings, these macaroons have a wonderful balance of natural sweetness and decadent chocolate that will keep you coming back for more. Trust me, once you try this recipe, it’s going to become a staple in your kitchen!
Ingredients You’ll Need
Getting the right ingredients together is the secret behind any great recipe, and this one requires just a handful of simple, thoughtfully chosen items. Each ingredient has a role: from the aquafaba that whips up into a fluffy binder to the shredded coconut that provides texture and flavor, every element is essential for making this dessert just right.
- Aquafaba (80 g): The star vegan egg white substitute that whips perfectly to give your macaroons that light, airy texture.
- Cream of tartar (¼ teaspoon): This helps stabilize the aquafaba for a better whip and structure.
- Vanilla pod or extract (1 pod or 1 tbsp): Adds warm, comforting vanilla notes that elevate the coconut flavor beautifully.
- Sweetened condensed coconut milk (320 g): A luscious, creamy sweetener that binds everything while adding subtle coconut richness.
- Sea salt (¼ teaspoon): Balances the sweetness and enhances all the flavors.
- Unsweetened shredded coconut (360 g): The heart of the macaroon, providing chewiness and that unmistakable coconut aroma.
- Dark chocolate (100 g): The perfect final touch for drizzling or dipping, adding decadence and contrast to the coconut.
How to Make Vegan Coconut Macaroons with Chocolate Drizzle Recipe
Step 1: Prepare Your Oven and Baking Sheet
Before you start mixing, preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Make sure to line a baking sheet with parchment paper so your macaroons don’t stick and come off easily after baking.
Step 2: Whip the Aquafaba
In a clean, medium-sized bowl that you’ve wiped down with vinegar or lemon juice to remove any grease, combine the aquafaba and cream of tartar. Using a hand mixer, whisk for about 5 minutes until the mixture transforms into a light and fluffy foam similar to whipped egg whites. This step is crucial for that airy texture.
Step 3: Create the Macaroon Base
Slice the vanilla pod lengthways to scrape out the fragrant seeds and mix them with the sweetened condensed coconut milk and sea salt in a large bowl. Then fold in the shredded coconut gently with a spatula until everything is evenly combined, giving you that classic macaroon dough texture.
Step 4: Fold in the Whipped Aquafaba
Carefully fold the airy whipped aquafaba into the coconut mixture, taking care not to deflate the fluff you worked so hard to create. This delicate fold ensures your macaroons bake up light but still have a satisfyingly chewy bite.
Step 5: Shape Your Macaroons
Using a 2-inch cookie scoop, portion out the batter into mound shapes on the lined baking sheet. Space them about 1 inch apart to give room for gentle spreading while baking.
Step 6: Bake Until Golden
Pop your macaroons into the oven and bake for 20 to 25 minutes, or until the edges turn a beautiful golden brown. Once done, allow them to cool completely on the baking sheet so they firm up perfectly before adding chocolate.
Step 7: Melt the Chocolate
Using a double boiler or a microwave in short bursts of 20 seconds, melt the dark chocolate until smooth and glossy. Watch carefully to avoid burning the chocolate, which can happen quickly.
Step 8: Dip and Drizzle Chocolate
Hold each macaroon gently with two forks and dip the base into the melted chocolate, then set them back on the parchment paper. If you have leftover chocolate, use a piping bag or a spoon to create a pretty drizzle on top. Chill the macaroons in the fridge for 15 minutes so the chocolate sets firmly.
Step 9: Store and Enjoy
Once cooled and chocolate is set, your Vegan Coconut Macaroons with Chocolate Drizzle Recipe treats are ready to enjoy or store. You can keep them in an airtight container at room temperature or freeze for longer storage.
How to Serve Vegan Coconut Macaroons with Chocolate Drizzle Recipe
Garnishes
To enhance the look and flavor of your macaroons, sprinkle a pinch of toasted coconut flakes on top right after the chocolate drizzle sets. For a festive touch, a tiny sprinkle of sea salt or a few crushed pistachios adds a delightful texture and flavor contrast.
Side Dishes
These macaroons pair wonderfully with a cup of fresh coffee or a creamy herbal tea, making them a lovely afternoon snack or dessert. They’re also fabulous with tropical fruit slices like pineapple or mango, which complement the coconut flavors perfectly.
Creative Ways to Present
Try arranging these macaroons artistically on a tiered serving tray for parties or layering them in a clear jar as a beautiful gift. You can also sandwich them with a thin layer of vegan chocolate ganache or fruit jam for an extra special treat.
Make Ahead and Storage
Storing Leftovers
After your macaroons have cooled completely, keep them in an airtight container at room temperature. They will stay fresh for up to a week, retaining that perfect balance of chewy and crisp with the chocolate drizzle still intact.
Freezing
If you want to save some for later, freeze the macaroons in a sealed container. They’ll keep well for up to a month. When you’re ready to enjoy them, simply thaw at room temperature for an hour or two for the best texture and flavor.
Reheating
Unlike other baked goods, these macaroons are best enjoyed at room temperature or chilled, but if you prefer them warm, briefly microwave them for about 10 seconds. This will soften the texture slightly and melt the chocolate drizzle.
FAQs
Can I use canned chickpea liquid instead of aquafaba?
Absolutely! The liquid from canned chickpeas works perfectly as aquafaba and is what makes these macaroons fluffy and light. Just be sure to whisk it well with cream of tartar for best results.
Is sweetened condensed coconut milk necessary? Can I use something else?
Sweetened condensed coconut milk adds both sweetness and moisture essential to this recipe. While you could experiment with other vegan sweetened condensed milks, using this ingredient keeps the flavor and texture authentic to the original macaroons.
How do I make sure my macaroons don’t stick to the baking sheet?
Using parchment paper is key to preventing sticking. Also, allowing the macaroons to cool completely on the baking sheet helps them firm up and lift easily without breaking.
Can I use semi-sweet or milk chocolate instead of dark?
Yes, you can swap in semi-sweet or vegan milk chocolate if you prefer a sweeter chocolate note, though dark chocolate complements the coconut’s natural flavors wonderfully and adds a nice contrast.
What if my aquafaba doesn’t whip up properly?
Make sure your bowl and beaters are perfectly clean and free from any grease. Adding cream of tartar helps stabilize the foam. If it still won’t whip, try using fresher aquafaba or reduce moisture slightly from other ingredients.
Final Thoughts
These Vegan Coconut Macaroons with Chocolate Drizzle Recipe are truly one of my favorite go-to sweet treats when I want to impress with minimal fuss. They’re chewy, chocolaty, and just a little bit addictive. Don’t hesitate to try this recipe and share the coconut-y love with your friends and family – I promise it will brighten your day and sweeten your kitchen moments!
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Vegan Coconut Macaroons with Chocolate Drizzle Recipe
- Total Time: 48 minutes
- Yield: 14 servings 1x
- Diet: Vegan
Description
These Vegan Coconut Macaroons are light, fluffy, and bursting with coconut flavor. Made with aquafaba instead of egg whites and sweetened condensed coconut milk, they provide a perfect dairy-free, egg-free treat. Topped with rich dark chocolate, these macaroons are easy to bake and make an ideal snack or dessert for any occasion.
Ingredients
Macaroon Base
- 80 g aquafaba (see note 1)
- ¼ teaspoon cream of tartar (or lemon juice)
- 1 vanilla pod (or 1 tbsp vanilla extract)
- 320 g sweetened condensed coconut milk
- ¼ teaspoon sea salt
- 360 g unsweetened shredded coconut (desiccated coconut)
Chocolate Topping
- 100 g dark chocolate
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Line a baking sheet with parchment paper and set aside to ensure an easy release after baking.
- Whip the aquafaba: Take a medium clean bowl and wipe it with a little vinegar or lemon juice to remove any grease. Add the aquafaba and cream of tartar to the bowl and whisk with a hand mixer for about 5 minutes until the mixture is light and fluffy. Set aside.
- Make the cookie dough: Slice the vanilla pod lengthways and scrape out the seeds; add these to a large bowl along with the sweetened condensed coconut milk and sea salt. Whisk well to combine, then add the shredded coconut and gently mix using a spatula until evenly combined.
- Fold the aquafaba: Carefully fold the whipped aquafaba into the bowl with the rest of the ingredients, maintaining the airy texture without deflating the mixture.
- Shape: Use a 2-inch cookie scoop to portion the mixture into mounds and place them on the lined baking sheet, spacing each about 1 inch apart to allow for baking expansion.
- Bake: Bake the macaroons for 20-25 minutes until the edges turn golden brown. Remove from the oven and let them cool completely on the baking sheet to set their shape.
- Melt chocolate: Melt the dark chocolate using a double boiler (bain-marie) for gentle heating. Alternatively, microwave the chocolate in 20-second intervals, stirring between each, to prevent burning.
- Dip in chocolate: Using two forks, carefully lift each macaroon and dip the base into the melted chocolate. These treats are delicate, so hold them securely to avoid breaking. Place them back on the parchment paper. Optionally, drizzle any leftover chocolate over the tops using a piping bag or spoon. Refrigerate for 15 minutes to allow the chocolate to set.
- Storage: Once fully cooled, store the macaroons in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container for up to one month. Thaw at room temperature for 1–2 hours before serving.
Notes
- Note 1: Aquafaba is the liquid from canned chickpeas and acts as an egg white substitute in vegan baking.
- Note 2: Ensure the macaroons are completely cool before dipping in chocolate to prevent melting.
- Note 3: Handle macaroons gently when dipping as they can be quite delicate and prone to breaking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
