Gastronomixs

Vegan coconut macarons

Coconut macaroons are incredibly popular in restaurants, but they contain egg white which means they’re not exactly vegan-friendly. These macaroons are made without eggs, so they can be used in vegan compositions.

Makes 1000g.

Vegan coconut macarons

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Ingredients

400

g

coconut

160

g

flour

1

g

ground cardamom

200

g

coconut milk

240

g

sugar

Preparation method

  • Preheat the oven to 160˚C.
  • Add all the ingredients together in a bowl in the planetary mixer.
  • Knead the mixture with a butterfly whisk until the dough is smooth and sticks together.
  • Roll the dough into small balls and place them on a silicone mat.
  • Bake the macaroons for about fifteen minutes until they are browned all over.
  • Best served immediately. 

Serving suggestions

  • As a friandise with a gin gel and fresh coconut flakes.
  • As a component in a dessert composition with pineapple, lychee, and citrus.
  • Roll the dough out between two silicone mats and bake at 140°C until browned all over. Break into pieces and use it as a crisp in a dessert.
  • Use a cutter and a cocktail muddler to make bases for little tarts.

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