Vegan Raisin and Coconut Macaroons with Chocolate Filling
These Vegan Raisin and Coconut Macaroons with Chocolate Filling by the talented pastry chef Renursha van Wyk are simple to prepare, offering a delightful combination of chewiness, crunchiness, and sweetness, all in under thirty minutes! They are also made from gluten-free, nut-free, and paleo-friendly ingredients.
Ingredients
For the Macaroons:
For the Chocolate Filling:
- ½ C dairy-free dark chocolate chips
- ½ tbsp coconut milk
- 1 tbsp FloraPlant Spread
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Whip the Aquafaba: In a mixing bowl, whip the aquafaba using a hand mixer or stand mixer on high speed until it forms stiff peaks, similar to whipped egg whites. This should take about 5-7 minutes.
- Prepare the Coconut Mixture: In a large mixing bowl, combine the shredded coconut, raisins, melted plant-based margarine, coconut sugar, vanilla extract, and salt. Mix well until all ingredients are thoroughly combined.
- Fold in the Aquafaba: Gently fold the whipped aquafaba into the coconut mixture. Be careful not to deflate the aquafaba too much, as it helps to give the macaroons a light texture.