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
Vegan Coconut Macaroons with Apple
Vegan coconut macaroons prepared in a thumbprint cookie style, featuring a topping of stewed apples. A delicious treat that will disappear quickly!
Ingredients
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, *see notes for gluten-free option
- 3 tablespoons coconut milk powder, **see notes, don't try to omit this, it does make a difference, I've experimented it!
- 7 tablespoons soymilk, or almond milk might be good too
- 1 teaspoon vanilla essence
- 1 cup desiccated coconut flakes
- ½ cup demerara sugar
Instructions
- 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.
Notes
*Gluten-free Option
Use a gluten-free all-purpose flour mix for gluten-free. You may also make your own mix but make sure you have a good ratio of flour to starch.
**Coconut Milk Powder
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.
Link to original recipe - Vegan Coconut Macaroons with Apple - https://veganlovlie.com/vegan-coconut-macaroons/
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Your macaroons look fantastic,am bookmarking this to try soon 🙂
My mouth will not stop watering after seeing these cookies!!
I have been here twice now and you are so so inspiring. You create art with food and you inspire health and wellness at the same time!! Quite a gal!
your apple coconut macaroons look perfect! wow! i’m so impressed! and i want to eat them all! what a great idea to use apple instead of canned peaches! they look AMAZING (and adorable, too)!
Thank you all of you for your nice comments! These macaroons will become a regular treat at home now! That’s a request from BoyfriendLovlie! 🙂 He says they’re very addictive!
Wow! These look and sound delicious.
mmmmm- these look SO GOOD! <BR/><BR/>where can i find coconut milk powder?
tofubreak: I buy coconut milk powder at my usual supermarker over here, in Mauritius. I’m not sure where you would find coconut milk powder in the States. Maybe try Thai or Asian shops?
Your photos are fantastic. I really love your blog. Will definitely be a regular!
Great picture, great recipe! Good luck. I am definitely going to make these, they look so mouthwatering.
I’m not sure how I landed here, but OMG these look fantastic! I’m really anxious to try your recipe.
Just so you know, the only coconut powder available in the U.S. contains trace amounts of casein, a milk protein. I just thought your strict vegan readers should know. You can buy it from Wilderness Family Naturals or King Arthur Flour.
these look lovely! mouthwatering! Have to give them a try.
These look gorgeous!
These are beautiful! Plus, they look delicious – I bet it’s hard, really hard, to eat only one! And I like that they are customizable by season – always a good thing. Thanks for sharing this!
Great looking recipe, must try it soon. I bet it would also be really good with pears, for those with access.<BR/><BR/>I’m not sure if I’ve ever found coconut flour at Asian stores in the states, but you can make your own by whirring desicated coconut flakes in a food processor or spice grinder.
Sandy, yes a batch of them don’t usually last even a few hours! I think they are my favourite cookies!<BR/><BR/>JPool, a lot of people have mentioned about the coconut milk powder. I suggested to replace the soymilk with canned coconut milk (thick creamy one). I haven’t tried it yet myself but I think it might produce the same kind of texture.
Very appetizing!!!