Find the right amount of sweetness and texture with Vegan Coconut Almond Macaroons, a delicious plant-based twist to the ever-popular coconut macaroon. This recipe gives you a treat that is available without any guilt and has combined the goodness of nutty coconut and almonds without you having to sacrifice the indulgence. In order to make the means of this earthly delicacy, keep reading.
Start with setting the oven temperature and covering a baking tray with parchment paper. In a bowl mix together coconut flakes, almond flour and a touch of salt. This ingredient mixture is a start of the macaroon mass, giving it a juicy texture and a nutty taste.
For natural sweetness, let us pour in some maple syrup or agave nectar. These liquids, sweeteners, provide the binding power and a subtle sweetness that balances the flavor combination of Coconut and Almond.
To give it almond flavor, add almond essence to the bowl. This ingredient is the one that gives a fragrant note which increases the taste of the macaroons.
To bind, use aquafaba, the leftover liquid from a can of chickpeas, could be used as an egg substitute for vegan food. Whip the sweetener until it forms soft peaks, then delicately fold it in the coconut-almond mixture.
Using a spoon or cookie scoop will help shape the mixture into little balls and then placing them on the prepped baking sheet. Bake till the macarons turn to golden brown color with a crisp exterior.
Enjoy your Vegan Coconut Almond Macaroons at room temperature for the best chewy centre and crispy shell experience. These desserts represent the breadth of bakery the versatility plant-based ingredients but also the richness of taste of vegan baking.
Delicious almond flour and coconut macaroons highly nutritious, can be served guilt free as a dessert or can be shared with family and friends as you savor the flavorful combination of almond and coconut in every bite.
