Vegan Coconut Macaroons made Thumbprint Cookie Style

These eggless vegan coconut macaroons are moist on the inside and crispy outside with floral flavours of fresh apples and a hint of vanilla essence.

I was invited to join the September Cook’s Kitchen Contest! It is my first time participating in a recipe contest and I am so excited to submit my entry! The rules required the recipe to have either apples or peaches or both as a key ingredient and the rest is left to your imagination! Peaches are not in season at the moment over here and I did not want to use canned ones. So my imagination tuned in to the nice change in the weather over here to make these Apple Coconut Macaroons and they are eggless macaroons.

And I think you must have noticed that I am quite fond about baking with apples! The reason being mostly because I don’t particular like eating apples and the only way I enjoy them is baked or cooked!

I baked the macaroons on Sunday. It was a really nice day by the way. Perfect to bring the exotic flavours of coconut combined with apples in the kitchen. And the smell of these coconuty apple bites was exquisite!
I took a shot of them outside because the weather was so nice and I was already enjoying them with a cup of tea!

Vegan Coconut Macaroons with Apple

Ingredients (7 bite-size macaroons – you actually have to eat one in 2 bites or you can make them smaller!)

For the apple topping:
2 apples (I used 1 golden delicious and 1 royal gala, any sweet apples will do)
1 tablespoon demerara sugar
Icing sugar (optional)

For the macaroons:
2 tablespoons all-purpose flour (use a gluten-free all-purpose flour mix for gluten-free)
3 tablespoons baked (don’t try to omit this, it does make a difference, I’ve experimented it! *see notes)
7 tablespoons soymilk (or almond milk might be good too)
1 teaspoon vanilla essence
1 cup desiccated coconut flakes
½ cup demerara sugar

Directions

Peel the apples. Cut into quarters and remove the seeds. Slice into small pieces.

Place in a non-stick saucepan with the demerara sugar.

Cover and cook on low heat for about 15 minutes, stirring occasionally or until apple are half cooked, translucent and dry. (make sure not to leave any liquid with the apples as they will moisten the macaroons).

Meanwhile, prepare the macaroon dough.

Preheat oven at 180 degrees Celsius.

Mix the flour, coconut milk powder, vanilla and soymilk together. (This should be very much like a thick batter).

Place all remaining ingredients in a large bowl.

Pour the batter over, mixing thoroughly. The dough should be firm enough to form balls without crumbling. (Add 1-2 tablespoons water or soymilk if required).

Form seven balls out of the dough.

Flatten slightly between the palm of your hands and press your thumb in the centre to make a slight well.

Place a few pieces of apples in the well and shape to slightly enclose them.

Place on a greased and floured baking tray. (Or use parchment paper).

Bake for 25 minutes or until golden.

Remove and allow to cool. (Macaroons will still be quite soft when removed and will harden upon cooking).

Dust with icing sugar.

Notes:

Coconut milk powder is not the same as coconut flour. It is dehydrated coconut milk. You may find it at some Asian or Indian grocery stores but be careful as some brands contain caseine or other dairy ingredients added in. You can also find coconut milk powder online on Amazon US and Amazon Canada.

You may substitute with more all-purpose flour (1-2 tablespoons) in the recipe but this may not yield exactly the same result. The macaroons will still be delicious though.

I hope you’re going to enjoy this one! They’re really easy and quick to make and could be oil-free if you are using parchment paper instead of greasing the tray! Today, they were chewy and I actually preferred them in this way.

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