Vegan Raspberry Coconut Macaroons Recipe: Easy & Gluten-Free

Craving a Sweet Treat That’s Both Vegan and Deliciously Impressive?

Look no further! These Vegan Raspberry Coconut Macaroons are the answer to your dessert desires. They’re incredibly easy to make, packed with flavor, and have that perfect chewy-on-the-inside, crispy-on-the-outside texture that we all adore. Whether you’re a seasoned baker or a kitchen newbie, you’ll be amazed at how simple it is to create these little clouds of coconutty goodness.

Why You’ll Love It

• They’re incredibly delicious, boasting a delightful combination of sweet coconut and tangy raspberry.
• The texture is amazing – perfectly chewy with a delicate crispness around the edges.
• They are surprisingly easy to make with only a handful of ingredients.
• They’re naturally vegan and gluten-free, making them suitable for various dietary needs.
• These macaroons are perfect for special occasions, afternoon tea, or just a sweet treat anytime.

What Makes This Recipe Unique?

What sets these macaroons apart is the use of aquafaba, the liquid from canned chickpeas. This magical ingredient acts as a binder, giving the macaroons their signature chewiness and helping them hold their shape without the use of eggs. Combined with the freeze-dried raspberries, which impart an intense, natural flavor and beautiful pink hue, these are unlike any coconut macaroons you’ve had before.

Ingredient List

• 1 cup (100g) unsweetened shredded coconut
• ½ cup (120ml) aquafaba (liquid from a can of chickpeas) – *This acts as an egg white replacement!*
• ½ cup (100g) granulated sugar
• ¼ cup (30g) freeze-dried raspberries, crushed
• ¼ teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a large bowl, whip the aquafaba with an electric mixer until stiff peaks form, about 5-7 minutes. This is very important, and may take more time for some mixers. Be patient, it’s the key to the recipe!
3. Gradually add the sugar, beating well until the meringue is glossy and smooth.
4. Gently fold in the shredded coconut, crushed freeze-dried raspberries, vanilla extract, and salt until well combined.
5. Drop rounded tablespoons of the mixture onto the prepared baking sheet, leaving a little space between each macaroon.
6. Bake for 20-25 minutes, or until the edges are golden brown and the macaroons are set.
7. Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Toppings/Variations

These macaroons are delightful on their own, but here are some fun ways to elevate them further:

• Drizzle: Drizzle melted vegan dark chocolate over the cooled macaroons for an extra touch of indulgence.
• Glaze: Create a simple glaze by mixing powdered sugar with a tiny bit of lemon juice, and drizzle it over the tops for a sweet, slightly tangy addition.
• Sprinkles: Add a sprinkle of more crushed freeze-dried raspberries, or some other sprinkles on top before baking for some color and texture.

Expert Tips

• Make sure to whip the aquafaba to stiff peaks for the best texture. This is the most critical step!
• Don’t overmix the batter once the coconut is added, or the macaroons may become tough.
• Use good quality, unsweetened shredded coconut for the best flavor and texture.
• Crush the freeze-dried raspberries well before adding them to ensure they distribute evenly.
• Let the macaroons cool completely before serving, so they get fully set and chewy.

Frequently Asked Questions (FAQs)

• Can I use fresh raspberries instead of freeze-dried ones?
  Using fresh raspberries isn’t recommended as they contain too much moisture, which could cause the macaroons to be soggy. Freeze-dried raspberries are the best way to get the intense raspberry flavor without adding extra liquid.
• Can I substitute the sugar?
  While granulated sugar works best, you could experiment with other sweeteners like coconut sugar or caster sugar. Keep in mind that it might affect the final texture and color. Avoid liquid sweeteners like maple syrup, as they will alter the consistency.
• How should I store the macaroons?
  Store the cooled macaroons in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for longer storage.
• Can I make these ahead of time?
  Yes! You can make the macaroons up to 2 days ahead of time and store them in an airtight container. This makes them great for parties or when you’re looking to bake in advance.
• Why are my macaroons flat?
  If your macaroons are flat, it’s likely because the aquafaba wasn’t whipped to stiff peaks, or the batter was overmixed. Make sure the peaks are stiff before folding in the other ingredients, and gently fold to combine.

Variations and Customization Options

Get creative with flavors! Here are some ideas to make this recipe your own:

• Lemon Coconut Macaroons: Omit the raspberries and add the zest of one lemon to the mixture for a bright, citrusy twist.
• Chocolate Coconut Macaroons: Add 2 tablespoons of cocoa powder along with the coconut for a decadent chocolate flavor.
• Pistachio Macaroons: Add 1/4 cup of chopped pistachios for a nutty flavor and pop of green.

Serving Suggestions

These vegan raspberry coconut macaroons are fantastic on their own with a cup of tea or coffee. They make a beautiful addition to a dessert platter or a lovely gift when packaged in a pretty box. They also pair nicely with fresh fruit or a scoop of vegan ice cream.

Conclusion

These Vegan Raspberry Coconut Macaroons are the perfect combination of ease, deliciousness, and impressive presentation. Whether you’re looking for a treat for yourself or a special dessert to share, this recipe is sure to be a hit. So grab your ingredients, whip up some aquafaba magic, and get ready to enjoy these delightful, chewy, coconutty clouds. Don’t forget to share your photos, and if you love this recipe consider subscribing for more delicious vegan recipes!