Thursday, 19 March 2020

6 Ingredient Coconut Chocolate Macaroons

Light and fluffy coconutty biscuits dipped in chocolate!

 What are macaroons? Are they a biscuit? A cookie or are they like jaffa cakes where there is endless controversy? All I do know is that they are so yummy and one just won't suffice, you need to eat the whole box. It's optional to add the melted chocolate and they taste amazing without but why miss out on extra chocolate, dip them in! These macaroons barely take any time at all, you'll have a delicious batch of them in 30 minutes :)

Check out my other bakes for more inspiration!
Banoffee Pie
Coffee and Walnut Cupcakes
Blueberry Almond Flapjacks


Prep: 5 minutes
Cook: 15 minutes
Serves: 12


280g Desiccated coconut
50ml Coconut oil melted
60ml Maple syrup
70ml Aquafaba (from a can of chickpeas)
25g Cornflour
100g Vegan dark chocolate melted optional 

✿Preheat your oven to 190℃ and line a baking tray with baking paper.
✿Add the coconut to a food processor and pulse till it starts to stick together - about 1 minute.
✿Add the coconut oil, maple syrup and aquafaba and blend till combined. Then add the cornflour an keep blending till a sort of dough has formed and it sticks together.
✿Using an ice-cream scoop or your hands, form little balls of the mixture and place on the baking tray evenly spread out making sure to be gentle.
✿Bake for about 15 minutes until golden brown checking half way. Remove from the oven and leave to cool. 
✿Once they have cooled completely, melt your chocolate in the microwave and then dip the bottoms of the macaroons in the chocolate. Drizzle the leftover chocolate on the top. 
✿Keep in a covered container at room temp. Enjoy!



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