Have you ever tried baking macaroons? I am not talking about the colourful French meringue cookies (those are called “macarons”, or French macaroons). A macaroon is a type of small circular cookie, naturally gluten free, as it is made from ground almonds, coconut and other nuts, sugar and egg whites. Today I will share with you an amazing recipe for vegan macaroons with pistachios.
To make vegan macaroons I used Vita Coco 100% Organic Coconut Oil. This oil is a natural multitasker: perfect for cooking, baking, nourishing hair, skin and more.
I have often used coconut oil in cooking and baking, particularly when making treats for my friends who follow a strict paleo diet, or when me and my husband were on the Whole 30, a 30-day paleo challenge. Coconut oil a great alternative to butter, and I found it works very well when cooking eggs (as opposed to extra virgin olive oil which I used to use before discovering coconut oil).
Most importantly than just its taste, Vita Coco coconut oil is an organic and raw product, cold pressed to protect all the natural goodness. It is also free of chemicals.
When making macaroons with coconut oil, you will get very soft cookies, with a texture just like my favourite marzipan biscuits sold in southern Italy. These almond macaroons are also similar to the cookies made by Jewish bakeries during Passover, which I tasted at Albert’s Confectionary shop in Tel Aviv.
For my macaroons I used fantastic Iranian pistachios I bought in Dubai last month, which added a delicious crunch to the cookies.
Recipe adapted from Making Thyme for Health.
- 2 cups ground almonds
- 1 1/2 cups desiccated coconut
- 1/2 cup pistachios, roughly chopped in half
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/2 cup maple syrup
- 1/3 cup homemade apple sauce (see notes)
- 1/2 cup Vita Coco coconut oil
Preheat the oven to 170°C fan and line two baking trays with parchment paper.
Combine the ground almonds, desiccated coconut, pistachios, baking powder, bicarbonate of soda and salt in a medium size bowl.
Combine maple syrup, apple sauce and melted coconut oil in a separate large bowl and stir together.
Add the dry ingredients to the bowl with the wet and stir until a dough has formed. If it is a bit too sticky, add a tablespoon of flour.
Using a spoon or a batter scoop, make small balls of cookie dough. Place them on the baking trays. Bake in the oven for 13-15 minutes, until edges are slightly brown.
Notes: to make the apple sauce, peel, core and dice two small apples and cook them with a little water and sugar until they are soft enough to mash.
Disclaimer: this post was written in collaboration with Vita Coco. All opinions are my own.
For a twist to the recipe, try making these coconut macaroons with dark chocolate.