Best 3 Vegan Almond Macaroons Recipes
Indulge in the delectable symphony of vegan almond macaroons, where delicate flavors dance harmoniously on your palate. Embark on a culinary journey to discover the perfect recipe that transforms simple ingredients into extraordinary treats. These bite-sized wonders are crafted with a delightful blend of almonds, coconut, and natural sweeteners, creating a symphony of textures and flavors that will transport you to a realm of pure bliss. Whether you're a seasoned baker or a novice in the kitchen, this guide will provide you with all the essential tips and tricks to ensure your vegan almond macaroons emerge from the oven as perfect little gems, ready to enchant your taste buds and leave you craving more.
Here are our top 3 tried and tested recipes!
VEGAN ALMOND JOY COCONUT MACAROONS RECIPE - GLUTEN FREE, PALEO, 6 INGREDIENTS!
Vegan Almond Joy Coconut Macaroons Recipe (GF, Paleo): how to make vegan coconut macaroons that taste like homemade Almond Joy! This paleo vegan coconut macaroons recipe is gluten free, vegan, dairy-free & made with 6 ingredients.
Provided by Demeter | Beaming Baker
Categories Healthy Dessert
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- Add all ingredients to a food processor. Here are the gluten-free small coconut flakes that I use-you must use small coconut flakes in this recipe, about the size of sprinkles. Using large coconut flakes will result in flat, spread-out cookies.
- Blend until you get a thick and sticky mixture that holds together, with smaller, slightly noticeable coconut pieces. If any maple syrup remains at the bottom of the processor, fold into dough until well mixed.
- Using a medium cookie scoop or small cookie scoop, scoop firmly packed balls of coconut mixture-dough must be very tightly packed, or cookies will spread. Drop onto the prepared baking sheet, making sure to space balls evenly apart-they will increase a bit in size. Press one almond into the top of each macaroon.
- Bake for 12-16 mins, until golden around the edges and slightly golden on top. Mine took 15 mins for large ones. Place baking sheet onto a cooling rack. Allow to cool on baking sheet for 30 mins-1 hour.
- Line a large baking sheet with wax paper or parchment paper. Set aside for later.
- Cool completely before dipping. To melt the chocolate, use the double boiler method or do the following. Add chocolate to a small, microwave-safe bowl. Heat in 20-second increments until softened and melted. Stir in between heating increments, until smooth.
- Dip the bottom of one cookie into the melted chocolate, scraping off excess. Place cookie onto the prepared baking sheet. Repeat for all cookies-there will be some leftover chocolate.
- Optionally, melt 2 tablespoons chocolate and drizzle macaroons. Allow to set at room temperature, or chill in the refrigerator for 10-20 mins, until hardened. Enjoy! Storing instructions below. Adapted from my 4 Ingredient Paleo Coconut Macaroons. Also try my Paleo Almond Joy, super yummy Paleo Almond Joy Vegan Ice Cream and my Lemon Coconut Macaroons Recipe!
Nutrition Facts : ServingSize 1 medium macaroon, Calories 96 calories, Sugar 5g, Sodium 0mg, Fat 8g, SaturatedFat 5g, Carbohydrate 7g, Fiber 2g, Protein 1g, Cholesterol 0mg
VEGAN ALMOND MACAROONS
One of my favorite recipes from my first book, Flour, is a chewy, addictive almond macaroon sandwich cookie. I adore almonds (I always have a handful in my pocket, much to Christopher's chagrin when I forget to take them out when doing laundry), and this recipe came from my former boss and mentor, Chef Jamie. It was a very popular offering at Flour for many years, and I never thought to mess with it until I learned about aquafaba. Aquafaba is the cooking liquid from chickpeas--that thick, viscous water you drain out of the can. For reasons I still don't quite understand, this liquid acts like egg whites in many recipes. There are Facebook groups devoted to aquafaba. It's amazing! We switched out the egg whites for aquafaba in our almond macaroon recipe and it tastes exactly the same...and now it is vegan. I didn't think these cookies could get better, but they did. The batter needs to rest for at least 4 hours (even better, overnight), so plan accordingly when making these chewy treats.
Provided by Joanne Chang
Categories dessert
Time 5h
Yield About 15 cookies
Number Of Ingredients 5
Steps:
- Place the 2 1/2 cups (250 grams) almonds, the sugar, aquafaba, almond extract, and salt in a stand mixer fitted with a paddle attachment. Paddle on medium-high speed for 10 minutes. Yes, 10 full minutes! The almonds will slowly break down and eventually the batter should look like thick quicksand. Scrape the batter into an airtight container and refrigerate for at least 4 hours or preferably overnight, to allow it to stiffen up a little bit.
- When ready to bake the cookies, preheat the oven to 325 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper and spray it very liberally with pan spray--this is a sticky cookie, so don't be shy. Using a small (2-tablespoon) ice cream scoop or large spoon, scoop balls of dough about the size of golf balls onto the prepared baking sheet, spacing them a few inches apart. Press the dough with the palm of your hand to flatten the cookies until they are about 1/2 inch thick (moisten your hand with water to prevent sticking). Sprinkle the cookies liberally with the remaining 1/2 cup (50 grams) almonds and press slightly to adhere. Bake for 26 to 30 minutes, rotating the baking sheet midway through the baking time, until the cookies are totally medium golden brown on top and along the edges and the almonds are lightly toasted. Don't underbake or they will be gummy in the center. Let cool on the baking sheet on a wire rack.
- Almond macaroons can be stored in an airtight container at room temperature for up to 1 week.
CHEWY ALMOND MACAROON BISCUITS
Rustle up these easy almond cookies. Popular for Passover, they're dairy and gluten free. You can also add a little cinnamon to turn them into cinnamon balls, if you like
Provided by Victoria Prever
Categories Dessert, Snack
Time 40m
Yield Makes 20-25
Number Of Ingredients 6
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
- In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
- Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
- Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
- To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.
Nutrition Facts : Calories 87 calories, Fat 5 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.2 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
Tips:
- Use almond flour that is finely ground for a smooth texture.
- Toast the almonds before using to enhance their flavor.
- Beat the egg whites until stiff peaks form to ensure the macaroons have a light and airy texture.
- Fold the almond mixture into the egg whites gently to avoid deflating them.
- Pipe the macaroon mixture onto a parchment paper-lined baking sheet for easy removal.
- Bake the macaroons at a low temperature to prevent them from browning too quickly.
- Let the macaroons cool completely before storing them in an airtight container.
Conclusion:
These vegan almond macaroons are a delicious and easy-to-make treat that is perfect for any occasion. They are gluten-free, dairy-free, and refined sugar-free, making them a healthier alternative to traditional macaroons. With their chewy texture and sweet almond flavor, these macaroons are sure to be a hit with everyone who tries them.
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