Weeks before I started attempting macarons, I made this beautiful batch of macaroons. There’s major differences between the two – one is a drop cookie, the other is piped, one has coconut, the other has almond. However, they are both delicious! My little one couldn’t keep her hands out of my macaroons (but she loves macarons now!)
Yet again, this recipe uses the legendary aquafaba, which is now becoming mainstream. If you aren’t already a member, you should definitely join the vegan meringue group on Facebook. I found that these really needed a little more body to hold the cookie together and I already liked the coconut macaroon recipe from Vegan Cookies Invade Your Cookie Jar, so I added aquafaba to the recipe. The aquafaba adds a nice sheen to the cookie and a little more moisture, but the recipe is also great without it. They are best enjoyed with cute babies and a glass of milk!
Recipe adapted from Vegan Cookies Invade Your Cookie Jar
• 1/4 block of firm silken tofu (3 ounces)
• 1/3 cup canola oil
• 3 tbsp aquafaba
• 1/2 cup sugar
• 1 1/2 tsp vanilla extract
• 1 cup flour
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cup sweetened shredded coconut
• 1/2 cup vegan chocolate chips
1. Preheat oven to 350°F and line baking sheet with parchment paper.
2. Blend tofu, aquafaba and oil until smooth. Pour into a bowl and add sugar and vanilla extract. Beat until sugar is dissolved. Stir in flour, baking powder, salt, and shredded coconut until a stiff dough forms.
3. Drop in tablespoon sized balls onto parchment paper and bake for 12-14 minutes until lightly browned and shiny.
4. Melt chocolate chips and dip bottoms in chocolate once cookies are cooled. Enjoy with a cute baby!