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top down view of several strawberry coconut macaroons with freshly sliced strawberries in the bottom left corner

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American, French
Calories: 162
Ingredients Equipment Method

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

Equipment

  • 1 Baking sheet
  • 1 electric hand beater

Method
 

Strawberry Jam
  1. 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)
  2. 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.
  3. 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.
  4. Set aside to cool as you prepare the cookie dough.
Macaroon Cookie Dough
  1. 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.
  2. Add the dry ingredients to a large bowl and mix to incorporate. Create a well in the center of the dry ingredients.
  3. 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
  1. Preheat the oven to 350℉ and line a cookie sheet with parchment paper or a silpat mat.
  2. Use a cookie scoop to measure out even sized dough balls and drop them onto the prepared baking sheet.
  3. Bake for 8-10 minutes until the edges just start to turn golden.
  4. 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!)
  5. Drop a teaspoon-sized amount of strawberry jam into each cookie.
Whipped Meringue Topping
  1. Add the freeze dried strawberries to a coffee grinder or small blender and blend into a fine powder.
  2. Using a cold mixing bowl and a chilled can of chickpeas, drain the liquids from the chickpeas into the bowl.
  3. 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.
  4. 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.
  5. Transfer the meringue to a piping bag or a ziplock bag and pipe a dollop of whipped meringue on top of each cookie.