These vegan oil-free coconut and matcha macaroons dipped in dark chocolate are a simple and healthy snack that requires only 8 ingredients. They are crispy on the outside, chewy on the inside and loaded with delicious flavors.
- 1 cup shredded coconut
- 1 cup almond meal
- 1/2 cup liquid aquafaba (the liquid brine from canned chickpeas, see notes)
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp matcha powder
- A pinch of salt
- 1/3 cup dark chocolate
- 1 tbsp melted coconut oil
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- To a large mixing bowl, add shredded coconut and almond meal. Set aside.
- Place the liquid aquafaba in a stand mixer (or in a mixing bowl and use a hand mixer), and beat until fluffy and semi-stiff peaks form. This can take up to 3-4 minutes.
- Then add maple syrup, vanilla extract, matcha and salt to the aquafaba and whip again for at least 1 minute to combine, until firm and fluffy.
- Start with adding 1/3 of the aquafaba mixture to the dry ingredients and gently fold to combine. Then add another 1/3, fold to combine and add the remaining aquafaba. At this stage, you should get a moist but not too wet dough. It must be thick enough to be scooped without crumbling. If it looks too wet, add more coconut flakes a little at a time until you get the right consistency.
- Using a tablespoon, scoop out the dough and pack firmly between your hands to shape into a ball. Place the balls on the lined baking tray and use your fingers to gently flatten into the shape of a dome.
- Bake for 12-14 minutes until golden brown and semi-firm to the touch. Be careful at the end of the baking time as the macaroons can brown quickly. Don’t over-bake the macaroons, they will continue to dry and harden as they cool. Place on a cooling rack and allow to completely cool down.
- Meanwhile, prepare the chocolate coating. Melt the dark chocolate over a double boiler or in the microwave, then mix in the melted coconut oil and stir until smooth.
- Once cooled, pick up macaroons and dip into the chocolate to coat the bottom and slightly over the edges. Wipe away excess chocolate with a spoon and place on a plate lined with parchment paper.
- Place in the refrigerator to set, until the chocolate is firm to touch before eating.
- Store leftover macaroons in an airtight container in the refrigerator up to 5 days, or in the freezer up to 1 month. The macaroons are crispy right out of the oven, then tend to soften but they are still delicious.
- Aquafaba is the brine from cooked chickpeas. It can be obtained either by cooking dry chickpeas from scratch or straight from a can of chickpeas.
Keywords: macaroons, coconut, rocher coco, matcha, aquafaba, snack, dessert, gluten free, oil free