Vegan Almond Macaroons Recipes

VEGAN ALMOND JOY COCONUT MACAROONS RECIPE - GLUTEN FREE, PALEO, 6 INGREDIENTS!

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
• Add all ingredients to a food processor. Here are the gluten-free small coconut flakes that I use-you must use small coconut flakes in this recipe, about the size of sprinkles. Using large coconut flakes will result in flat, spread-out cookies.
• Blend until you get a thick and sticky mixture that holds together, with smaller, slightly noticeable coconut pieces. If any maple syrup remains at the bottom of the processor, fold into dough until well mixed.
• Using a medium cookie scoop or small cookie scoop, scoop firmly packed balls of coconut mixture-dough must be very tightly packed, or cookies will spread. Drop onto the prepared baking sheet, making sure to space balls evenly apart-they will increase a bit in size. Press one almond into the top of each macaroon.
• Bake for 12-16 mins, until golden around the edges and slightly golden on top. Mine took 15 mins for large ones. Place baking sheet onto a cooling rack. Allow to cool on baking sheet for 30 mins-1 hour.
• Line a large baking sheet with wax paper or parchment paper. Set aside for later.
• Cool completely before dipping. To melt the chocolate, use the double boiler method or do the following. Add chocolate to a small, microwave-safe bowl. Heat in 20-second increments until softened and melted. Stir in between heating increments, until smooth.
• Dip the bottom of one cookie into the melted chocolate, scraping off excess. Place cookie onto the prepared baking sheet. Repeat for all cookies-there will be some leftover chocolate.
• Optionally, melt 2 tablespoons chocolate and drizzle macaroons. Allow to set at room temperature, or chill in the refrigerator for 10-20 mins, until hardened. Enjoy! Storing instructions below. Adapted from my 4 Ingredient Paleo Coconut Macaroons. Also try my Paleo Almond Joy, super yummy Paleo Almond Joy Vegan Ice Cream and my Lemon Coconut Macaroons Recipe!

VEGAN ALMOND MACAROONS

Steps:

• Place the 2 1/2 cups (250 grams) almonds, the sugar, aquafaba, almond extract, and salt in a stand mixer fitted with a paddle attachment. Paddle on medium-high speed for 10 minutes. Yes, 10 full minutes! The almonds will slowly break down and eventually the batter should look like thick quicksand. Scrape the batter into an airtight container and refrigerate for at least 4 hours or preferably overnight, to allow it to stiffen up a little bit.
• When ready to bake the cookies, preheat the oven to 325 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper and spray it very liberally with pan spray--this is a sticky cookie, so don't be shy. Using a small (2-tablespoon) ice cream scoop or large spoon, scoop balls of dough about the size of golf balls onto the prepared baking sheet, spacing them a few inches apart. Press the dough with the palm of your hand to flatten the cookies until they are about 1/2 inch thick (moisten your hand with water to prevent sticking). Sprinkle the cookies liberally with the remaining 1/2 cup (50 grams) almonds and press slightly to adhere. Bake for 26 to 30 minutes, rotating the baking sheet midway through the baking time, until the cookies are totally medium golden brown on top and along the edges and the almonds are lightly toasted. Don't underbake or they will be gummy in the center. Let cool on the baking sheet on a wire rack.
• Almond macaroons can be stored in an airtight container at room temperature for up to 1 week.

CHEWY ALMOND MACAROON BISCUITS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
• In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
• Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
• Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
• To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.