Vegan Coconut Macaroons

Coconut macaroons

©seitanismymotor 2010

Maybe some of you remember my experiment with psyllium husk as an egg replacer in recipes which call for many eggs. I used it as an egg substitute in a gluten-free bread recipe.

I have been on a quest to come up with a satisfying recipe for coconut macaroons for quite some time now. Before going vegan, I used to make these cookies every year for Christmas. I didn’t have the best baking skills or to be precise, I didn’t have much interesting in baking. So I didn’t want to spend hours in the kitchen to mix together ingredients and cut out cookies. Yes, that was my weird reasoning. Therefore I used to make coconut macaroons. They called only for three ingredients: shredded dried coconut, egg whites, and sugar. So I didn’t have to do much shopping, mixing was done in a couple of minutes, I could just drop them onto the cookie sheet and I was done. Plus, I didn’t have to clean up many dishes.

Over the years, I started to really like coconut macaroons and they became my favourite cookie. I tried to veganize them a couple of times but they never came out the way I had imagined.

This time they came out really great. I used psyllium husk instead of the egg whites and it did bind together everything really well. I also used some coconut flour for this recipe. Both the psyllium husk and the coconut flour absorb a lot of water so that the macaroons stay soft and moist just like the ones made with egg whites.

Psyllium Husk

I can find these husks at my local Indian market. Every time I buy them, the woman at the store nods and looks at me sympathetically. One day I have to tell her that I don’t have a problem with my bowels, but that I am just buying an egg replacer.

This is the brand I buy. The package is pretty funny:

Telephone Brand Psyllium Husk

Coconut Macaroons (makes 30 cookies)

2 tablespoons psyllium husk
200 g (1 cup) sugar
1 tablespoon cornstarch
1/4 cup coconut flour (I use this brand)
2 tablespoons flour
1 cup water
1/2 to 1 teaspoon lime juice (to taste, optional)
1/4 + 1/8 teaspoon baking powder
1 pinch salt
200 g (2 cups) finely shredded dried coconut

Preheat the oven to 170°C (340°F). Line two baking sheets with parchment paper.

Pulverize the psyllium husk (I used my coffee grinder). Transfer to a bowl and add water. Mix and add remaining ingredients except for the dried coconut. Mix well and fold in coconut. Knead with your hands for one minute or until everything is well combined. Form macaroons with your hands and place on baking sheet. Bake for 20 minutes, until the bottoms are medium brown.

Remove from oven and let cool on a rack. The cookies are now crispy and a little bit tough. If you like them soft like me, store them in an airtight plastic container. They will soften after 30 minutes or so. You can also just let them sit on the counter over night.

Coconut macaroons

Not only I was in the mood for sweets. Several days ago P bought some honeycomb candy. I told him that I had seen a recipe for it somewhere and that you make it by adding baking soda to molten sugar. This seemed to  interest him very much and he asked me for a recipe. I couldn’t find it. This morning I found P in the kitchen looking up recipes on the internet. Here’s the result. And the best thing is, P’s version is vegan (his storebought stuff wasn’t).

P’s honeycomb candy

You can find the recipe P used here. Instead of corn syrup, he used agave syrup. He also used muscovado sugar instead of regular sugar.

36 thoughts on “Vegan Coconut Macaroons

  1. The flour alternatives for the coconut macaroons are amazing new ideas for me thank you!

  2. I made these as gifts for Christmas. They worked out great! I couldn’t recall how macaroons had tasted before going vegan but I liked these. I also recently used psyllium husks as egg replacer for corn fritters. They were just ever so slightly gummy but still I liked them a lot. I feel they could potentially help a cookie get that chewy texture – or maybe in brownies. Thanks for introducing me to a new egg replacer!

  3. Kokosmakronen, that’s really great. I want to do a lots of german christmas cookies this year and I was thinking about the kokosmakronen as well. Egg replacer are hard to find around here put we’ve got a couple of big indian stores around here so I am looking forward to find Psyllium Husk and I am so going to make a hughe batch of these. I wonder if it’s a good egg replacer at other recipes, that relie on a lot of egg white like “Elisenlebkuchen”. I don’t like them so much but veganizing them seems to be such a great challenge and my father loves them so they would be a great gift.

  4. I’m so glad you made these coconut macaroons because I’ve been wanting to try my hand at it for quite sometime. Our local healthfood store makes a really good vegan one to. My husband loves coconut macaroons, they are his favorite but since I don’t use eggs he hasn’t gotten any homemade ones. Thanks for the recipe. Also, that’s funny about the lady at the store when you buy the psyllium husks. lols!

  5. Your macaroons look absolutely perfect! I’ll have to see if psyllium husks can be found around here.
    P’s honeycomb candy looks like a very successful experiment – awesome!

  6. mihl, thank you thank you thank you! I came here last year for Christmas inspiration and I’ll definitely try the macaroons…
    but thank you especially for linking up the honeycomb recipe! I used to love Crunchie bars and was heartbroken to find out there weren’t any vegan ones around… So I’ll make some of these and also surprise my Crunchie-loving mum!

  7. I’m going to have to try psyllium husks out as an egg substitute. I’ve had the powder in my pantry for a while now. Those macaroons look heavenly!

  8. Coconut macaroons have long been a favorite around here, but I’ve never been able to come up with a good vegan version. I’m so glad you figured out that using psyllium husk works! The honeycomb candy looks great, too.

  9. These look awesome! I have ever heard of using psyllium husks as an egg replacer – I will definitely be trying this recipe.

  10. I’ve never used psyllium before, but now I’m definitely intrigued… Especially if it can be used to create such mouth-watering macaroons! These look spot-on, just like the originals.

  11. i’m glad you had the tastiest of coconut macaroon success! so awesome on the psyllium husk working well, and good call on the coconut flour too, Mihl! they look crazy delicious, and i’m dig’n the honeycomb candy! never seen anything like it – i’m gonna have to make both of them (i’m thinking i can use finely ground brown rice flour to make the maroon g-f. easy enough, methinks!)! yay!

  12. Oh Wow, Two of my favorite yums. Bravo for you with the psyllium husks…and funny about the Indian lady at the store. You should tell her…she might really worry about you. I used to love honeycomb. I bet you could also use the apple or pear diksaft (stroop) that we find over here…instead of the corn syrup…. I’m pretty sure that would work as well…I will give it a try, perhaps over the weekend. Thanks for posting your recipe..I will make the coconut macaroons..I’ll have to buy some psyllium husks..but they are available at health stores and apotekas. Thanks again, Chris

  13. Your coconut macaroons looks really impressive. I have tried my hand at making them once, with no-so-good results. Mine turned out terribly dry, while yours look yummy!

    The honeycomb looks great, too! :)

  14. yay! great post. I will pass out with shock if I ever find my fella in the kitchen cooking up vegan candy. Then I will rise from the floor with tears of joy running down my cheeks.

    Your macaroons look perfect! I love the packaging on the psyllium husks… and I love that the woman “looks at you sympathetically.” hee heee!


  15. Your comment about buying phsyllium husks cracked me up! :) I love macaroons and have been eyeing various recipes for them in hopes that they might replicate the nonvegan ones I recall. This sounds like a good plan and a good use for phsyllium husks (last time I used it I made the most foul soup ever and have since kind of avoided psyllium husks)

  16. Mihl! These are amazing! What a creative way of approaching macaroons. I’ve never seen psyllium husks, but if I saw them in that box I surely wouldn’t be able to resist buying them. :)

  17. Those look absolutely incredible. I don’t think you care what the woman in the market thinks, but maybe you could bring her a macaroon.

  18. Thanks for the candy inspiration! I just made it the way P did, and poured melted ghiradelli and peanut butter on top! Fun experiment and distraction from schoolwork!

  19. Your macaroons look lovely! And I think it’s funny that the woman in the store gives you an understanding look when you buy psyllium!

    Also, P made some amazing honeycomb! Thanks for sharing the recipe, it’s something I have wanted to try making.

  20. This is SO not a good post for someone who has decided to start slimming again tomorrow! I can get psillium husks OK, but not sure about the coconut flour… I’ll try google… I’m thinking, also, that if they were coated in chocolate, they’d be like vegan Bounty bars…
    Ditto the honeycomb, which would be like vegan Crunchie bars… Oh, dear…
    BTW, in Scotland we call it ‘puff candy’.

  21. I used to love coconut macaroons as I kid, but haven’t had one in ages. I can’t find psyllium here, and I’ve tried. So frustrating. They are one of my favourite holiday cookie!
    Honey comb candy? I think my great aunt used to make it and call it seafoam. I need to look that one up – yum!

  22. Yum, yum your macaroons look delicious. Belated thanks for the links for vegan mayo, I found the Bruno Fischer brand here in Leipzig.
    Had to laugh when I saw the package of psyllium husks, we lived in India for a while and you could get it everywhere, the Indians take regularity very seriously :)
    As for your honey comb, that brings back childhood memories for me, in New Zealand we call it hokey pokey. In fact one of the most popular flavours of ice cream in NZ is hokey pokey, vanilla ice cream with pebbles of honeycomb through it.

  23. Yummm, Mihl! This is such a delicious-looking post! I remember making honeycomb as a child once, and it was a whole lot of fun. And those macaroons look gorgeous. :)

  24. Wow. If anyone needs me, I’ll be in my kitchen, trying not to burn myself in an effort to create vegan honeycomb. I would be “tar and feathering” myself in agave and coconut, but sadly I have no psyllium husks.

  25. Oh my. I used to love this kind of cookie too. Dipped in chocolate. I have never seen such a thing as psyllium husks though…. I’ll keep my eye out for it because these looks awesome.

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