When I first began to venture into the kitchen and cook my own dishes for the first time, baking was my initial love. I love anything that gives me clear, precise instructions and a guaranteed sugary outcome. However, as I began more passionate about intuitive eating and adopting a plant-based diet, I found myself gravitating towards cooking rather than baking.
In recent years , however, I have tasked myself with revolutionizing my personal approach to baking and changing classic recipes from my childhood into new-age baking to support my lifestyle. This was particularly inspired by my brother and his girlfriend gifting me a vegan baking cookbook for my birthday this year. Suddenly, I was exposed to a whole host of new vegan baking recipes to analyze and digest.
This year, I compiled some family favorite cookie recipes and modified them based on my personal understanding of vegan baking. Coconut and chocolate macaroons are some of my mother’s favorite cookies, so of course they had to be on the list. This is actually my first time baking with aquafaba and I can honestly say that I am impressed! I prefer this method of egg substitution versus subbing in a flax egg, which I think makes the dessert too heavy. I also prefer to use unsweetened coconut flakes since I am quite sensitive to sweetness, but feel free to use sweetened for a sweeter cookie.
Finally, these were also inspired by a grocery store find – vegan coconut sweetened condensed milk. All the measurements are based on using one can. If you cannot find this particular item, regular sweetened condensed milk works fine as well.
- 14 oz unsweetened flaked coconut
- ¼ tsp salt
- 1 (11.25 ounce) can coconut condensed milk
- Liquid from 1 can of chickpeas (aquafaba)
- ¼ tsp cream of tarter
- 2 tsp vanilla extract
- 1 C Vegan chocolate chips
Yields about 18 cookies
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or aluminum foil. In a medium bowl, whip together aquafaba and cream of tartar until medium stiff peaks begin to form, about 5 minutes. In a separate large bowl, stir together the coconut, sweetened condensed milk, vanilla extract, and salt until well combined. Fold in about 1 cup of the aquafaba mixture and combine until just mixed.
Use an ice cream scoop or spoon to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted. Remove from oven and allow to cool on a wire rack.
Melt the chocolate chips in the microwave, careful not to burn them, at 30 second intervals and stirring in between.. After the cookies have sufficiently cooled, dip the bottom half in the chocolate and drizzle leftover chocolate on top. Allow to fully cool before serving.