coconutty

These vegan coconut macaroons are sweet, chewy, and tender in the middle with a lightly toasted, crisp shell and optional chocolate topping. Even better, these egg-free macaroons are also gluten-free, dairy-free, optionally sugar-free/ keto/paleo, and require just 7 simple ingredients!

Vegan Coconut Macaroons

tsp cream of tartar

lime juice (or lemon juice)

tapioca flour

powdered Erythritol (or icing sugar)

coconut

vegan chocolate ((optional))

You can watch the video in the post for visual instructions.Drain the complete liquid of one can of chickpeas into a saucepan (save the chickpeas for a meal) and let the liquid simmer for about 5 minutes. You will need 100 ml (3.53 oz) of the liquid (called aquafaba). Let it cool, preferably in the fridge or freezer, for about 20 minutes.

Once cooled, transfer it to a medium-sized bowl along with the cream of tartar and lime juice. Using an electric hand mixer (or a Kitchen aid) whip it for 3-4 minutes.

Then pause and add the tapioca flour. Whip for a further 3-4 minutes until you see stiff peaks forming.

At this point, start adding the powdered Erythritol (or icing sugar), 1 tablespoon at a time, while you continue to whip the aquafaba. After you added all of it, the whipped aquafaba should be glossy and stiff, and able to be turned upside down without falling.It&#39;s basically impossible to over whip the aquafaba, so do it for as long as needed. 10-15 minutes is usually enough, though.

Preheat the oven to 300 degrees F (150 C) and line a large baking sheet with parchment paper.

Start adding the shredded unsweetened coconut to the bowl, 1 tablespoon at a time. Using a spatula, fold it into the whipped aquafaba. Be gentle and avoid beating out the added air.The dough should be wet but scoopable. If it&#39;s too dry, the macaroons will fall apart (likewise, if it&#39;s too wet, they&#39;ll not hold their shape). Adjust the amount of coconut if needed.

Using heaped teaspoons (or a level tablespoon/ cookie scoop), transfer the mixture to the prepared baking tray, with a bit of space between each one.

Bake in the oven for about 30 minutes until the top and edges start turning golden. Let them cool completely for at least 10-15 minutes, as they will be quite fragile and only firm up once cooled.

Drizzle with some melted chocolate (this step is optional) and enjoy!

https://content.jwplatform.com/videos/EQBTvYVx.mp4

Moist and creamy vegan coconut cake with a coconutty sweet potato frosting which reminds of Raffaello! The recipe is dairy-free, egg-free, gluten-free, oil-free, refined sugar-free, nut-free, and furthermore easy to make. This vegan dessert is the perfect cake for all coconut lovers out there and also a great birthday cake.

Vegan Coconut Cake

oats ((gluten-free if needed) ground into flour)

white rice flour ((*see notes))

coconut sugar ((or use 150 g of regular sugar))

tsp baking powder

tsp baking soda

tsp salt

apple sauce (or 160 g peeled zucchini)

ml) coconut milk (canned)

maple syrup (or agave syrup)

tbsp white vinegar apple cider vinegar)

coconut butter ((*see notes))

coconut milk (canned)

tbsp coconut rum (or use more coconut milk (*see notes))

I recommend measuring the ingredients in grams on a kitchen scale.

Peel the Japanese sweet potato and chop into 1-inch cubes. Boil in water until fork tender. For this recipe, you will need 340 grams of cooked sweet potato (about 1 medium Japanese sweet potato or two small ones).

Meanwhile, process the oats and shredded unsweetened coconut in an electric spice/coffee grinder or blender. Then add all dry ingredients into a bowl.

Preheat oven to 356 degrees Fahrenheit (180 degrees Celsius). Grease two 8-inch (20 cm)  or 7-inch (18 cm) cake pans (or springforms) and line the bottoms with parchment paper.

Process the wet ingredients in a blender and pour the mixture into the bowl of dry ingredients. Whisk until combined.

Divide the batter between the two cake pans and bake for about 30-35 minutes or until a toothpick inserted into the center comes out almost clean. It can still be a little bit crumbly but shouldn&#x27;t be wet! If you use just one cake pan the baking time will be much longer (about 50-55 minutes) but I definitely recommend 2 cake pans.

While the cake is in the oven, you can prepare the frosting. Simply process all frosting ingredients in your blender until completely smooth and creamy.

Once the cake has cooled completely, frost it and decorate with coconut flakes. Chill in the fridge for about 3 hours before serving. Enjoy!

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Top 2 coconutty recipes from across the web

The most viewed coconutty recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Coconut Macaroons

Vegan Coconut Cake

The most viewed coconutty recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine