Chewy vegan coconut macaroons are a must-have this vegan month

November 1st will mark the beginning of a month-long celebration of veganism and an opportunity for individuals to explore the benefits of this lifestyle. It's not just about the food; it’s a journey toward health, sustainability, and kindness to animals. And what better way to kick off this month than with a batch of vegan chewy coconut macaroons? These macaroons are fun: they are soft and chewy inside and golden and crisp on the outside. The uninitiated may find it difficult to believe how simple and easy these macaroons are really to make! With only four ingredients required, they are naturally gluten-free and perfect to share with a crowd. Enjoy them as they are or be creative and drizzle vegan chocolate over the macaroons.

Ingredients

• 400 gm sweetened shredded coconut
• 400 ml can sweetened condensed coconut milk (or any plant-based condensed milk)
• 1 tsp pure vanilla extract
• 2 tbsp aquafaba (the liquid from a can of chickpeas)
• 1/4 tsp salt
• 115 gm vegan bittersweet chocolate, melted

Directions

1. To make plant-based condensed milk:
   In a saucepan, combine 400 ml of coconut milk (or any plant-based milk) with 120 gm of sugar. Cook over medium heat, stirring constantly until the sugar dissolves. Once dissolved, reduce the heat to low and let it simmer gently for about 30–40 minutes, stirring occasionally, until it thickens and reduces by about half. Remove from heat and let it cool before using.
2. Now, preheat the oven to 175°C and line two baking sheets with parchment paper. In a medium bowl, combine the shredded coconut with the sweetened condensed coconut milk and vanilla. In another bowl, whip the aquafaba with the salt using an electric mixer until firm peaks form. Gently fold the whipped aquafaba into the coconut mixture.
3. Scoop tablespoon-sized mounds of the mixture onto the baking sheets, leaving about 1 inch of space between each. Bake at 175°C in the upper and middle thirds of the oven for about 25 minutes, until golden; remember to shift the sheets from top to bottom and front to back halfway through baking. Once baked, transfer the baking sheets to racks and let the cookies cool completely.
4. Dip the bottoms of the macaroons into the melted vegan chocolate, allowing any excess to drip back into the bowl. Return the cookies to the lined baking sheets and drizzle any remaining chocolate on top. Refrigerate for about five minutes, until set. Enjoy your delightful Vegan Chewy Coconut Macaroons!

Tips and tricks:

First off, go for finely shredded coconut; it’s the secret to that irresistible chewiness. If you’re feeling adventurous, try mixing in unsweetened coconut to control the sweetness—just add a smidge more of that homemade sweetened condensed milk for balance.

Now, when you whip up your aquafaba, ensure that your bowl is spotless; any leftover grease is like a party crasher, keeping your peaks from reaching their full potential. Want a little pizzazz? Toss in a splash of almond extract or a dash of sea salt. It’ll add a zing that takes your macaroons from basic to wow!

And don’t skimp on the chocolate! Choose a rich vegan chocolate that sings to your taste buds. If you want that shiny, glossy finish, temper it for a touch of finesse. When it comes to storage, stash your treats in an airtight container. They’ll keep well for a couple of days on the counter, but for extra longevity, put them into the fridge in a clean, dry airtight container. Just remember to let them warm up a bit before devouring; you want that heavenly texture to shine. Happy baking!