Strawberry Coconut Macaroons
Sweet and tropical, these vegan coconut macaroons get a lovely facelift with the addition of homemade strawberry jam and an optional whipped meringue topping.
Equipment
- 1 Baking sheet
- 1 electric hand beater
Ingredients
Macaroon Cookie Dough
- 2 cups unsweetened desiccated coconut
- ½ cup oat flour 60 g
- ½ cup maple syrup
- ½ cup plant milk
- 1 medium banana, mashed
- 3 tbsp tapioca starch
- ¼ tsp salt
Strawberry Jam
- 2 cups frozen strawberries
- 2 tbsp chia seeds
Whipped Meringue Topping
- 1 can chickpeas no salt added
- 3 tbsp lemon juice
- ½ cup freeze dried strawberries (slices)
- 1 tbsp powdered sugar
Instructions
Strawberry Jam
- Add the frozen strawberries to a small pot on the stove. Turn the heat to medium-low and cook, stirring occasionally, until the berries start to release their juices (about 5-7 minutes)
- Add the lemon juice and turn the heat to medium. Cook another 5 minutes, stirring more frequently now, until the berries become soft and mash-able. Mash them with a spoon or fork.
- Once roughly mashed and the mixture resembles a thick soup, add the chia seeds and bring the berries to a boil. IMPORTANT: only boil for 20-30 seconds!! Stir constantly. Remove from heat after the quick boil.
- Set aside to cool as you prepare the cookie dough.
Macaroon Cookie Dough
- Give the coconut flakes a quick couple of pulses in the blender to create a fine coconut flour. Be careful not to overdo it - the coconut flakes will turn into coconut butter if blended for too long.
- Add the dry ingredients to a large bowl and mix to incorporate. Create a well in the center of the dry ingredients.
- Add the mashed banana, maple syrup, and plant milk to the center of the well. Stir to combine, then fold into the dry ingredients.
Shaping and Baking
- Preheat the oven to 350℉ and line a cookie sheet with parchment paper or a silpat mat.
- Use a cookie scoop to measure out even sized dough balls and drop them onto the prepared baking sheet.
- Bake for 8-10 minutes until the edges just start to turn golden.
- Remove from oven and press a divet into each still-warm cookie using the back of a rounded teaspoon or your thumb (just be careful!)
- Drop a teaspoon-sized amount of strawberry jam into each cookie.
Whipped Meringue Topping
- Add the freeze dried strawberries to a coffee grinder or small blender and blend into a fine powder.
- Using a cold mixing bowl and a chilled can of chickpeas, drain the liquids from the chickpeas into the bowl.
- Add the lemon juice and whip the mixture with a hand beater set on high until soft peaks form. This will take patience - trust the process! I usually need to beat the aquafaba for 6-7 minutes.
- Add the freeze dried strawberry powder while blending and continue blending until incorporated. Add the powdered sugar and blend to thicken - you want stiff peaks to form when the beater wands are lifted out of the meringue.
- Transfer the meringue to a piping bag or a ziplock bag and pipe a dollop of whipped meringue on top of each cookie.