Name: Vegan Coconut Macaroons
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20 Servings
Ingredients: 200 g Desiccated coconut; 100 g Sugar; 1 packet Vanilla sugar; 1 pinch Salt; 40 ml Agave syrup

Description

This recipe for vegan coconut macaroons is easy to prepare and succeeds in no time with the Thermomix®. The gluten-free cookies are an ideal dessert or finger food for the Christmas season. With just a few ingredients, they are quickly baked and taste great to the whole family. Perfect for anyone looking for a vegan and delicious alternative.

Ingredients (5 ingredients)

200 g Desiccated coconut

100 g Sugar

1 packet Vanilla sugar

1 pinch Salt

40 ml Agave syrup

Preparation (5 steps)

Chop desiccated coconut

Thermomix® Setting

10 sec/Speed 8

Add 200 g desiccated coconut to the mixing bowl and chop for 10 sec/speed 8. If necessary, use the spatula to push down from the edge and repeat the process until the desired consistency is reached.

10 sec

Add and mix other ingredients

Thermomix® Setting

20 sec/Speed 4

Add 100 g sugar, 1 packet vanilla sugar, 1 pinch salt and 40 ml agave syrup to the chopped desiccated coconut in the mixing bowl. Then mix for 20 sec/speed 4 until a homogeneous mass is formed. If necessary, use the spatula to push down from the edge and repeat the process.

20 sec

Shape macaroons

Preheat the oven to 175°C top/bottom heat. Form small macaroons from the coconut mixture with your hands and place them on a baking sheet lined with baking paper.

Bake macaroons

Place the baking sheet with the shaped macaroons in the preheated oven and bake for approx. 15-20 minutes until golden brown. The baking time may vary depending on the oven.

Let cool

Remove the baked coconut macaroons from the oven and let them cool completely on a wire rack.

Finished cooking? Great! 🎉

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About this recipe

Coconut macaroons, a classic of Christmas baking! I still remember my childhood well when my grandma baked a huge bowl of them every year. The scent of coconut and vanilla filled the whole house and the small, crispy delicacies were devoured in no time. This vegan recipe is my homage to these beautiful memories, adapted to a modern, plant-based diet. The main ingredient, the desiccated coconut, is naturally responsible for the characteristic taste and texture. They bring a pleasant sweetness and a slightly exotic touch to the macaroons. The sugar not only serves as a sweetener, but also contributes to the binding of the ingredients and ensures a nice browning during baking. Vanilla sugar enhances the aroma and gives the macaroons an additional, fine note. A pinch of salt is important to balance the sweetness and intensify the flavors. The agave syrup serves as a vegan substitute for honey or eggs. It binds the ingredients together and provides a slightly sticky consistency, which is important for shaping the macaroons. The preparation in the Thermomix® is very simple. When chopping the desiccated coconut, make sure not to mix for too long, as they could otherwise turn into coconut flour. The desired consistency is achieved when the shavings are finer, but still have structure. When mixing the ingredients, it is important that everything is well connected. If the mixture is too dry, you can add a small splash of agave syrup. The shaped macaroons should not be too large, otherwise they will not bake properly. Make sure they have enough space between each other on the baking sheet so that they do not stick together. The baking time may vary depending on the oven, so it is important to keep an eye on the macaroons. They should be golden brown, but not too dark. For a vegetarian version, you could use honey instead of agave syrup. If you like it a little spicier, you can add a pinch of cinnamon, cardamom or grated orange peel. Chopped almonds or nuts also go perfectly with coconut macaroons. Serve the vegan coconut macaroons with a cup of coffee or tea. They are also a great dessert after a festive meal or a delicious side dish to ice cream. The baked coconut macaroons can be stored well in an airtight tin. This way they stay fresh and crispy for several days. You can also prepare the macaroons by preparing the mixture the day before and storing it in the refrigerator. Before baking, you only have to shape them.