Coconut macaroons usually rely on egg white, but aquafaba, the liquid from a tin of chickpeas, whips up in the same way. Pressed into a muffin tin, the mixture bakes into crisp, golden little cups.
Filled with coconut yogurt, rose-scented rhubarb and mango, they're a pretty spring dessert. The pink rhubarb and orange mango look good together on a plate.
The original Princess Tofu blog published a coconut macaroon shells with rhubarb, rose and mango recipe back in 2014, and food sites still link to it. This is our own fully vegan version, written from scratch.
Ingredient notes and swaps
- Aquafaba: from any tin of chickpeas or white beans.
- Coconut: unsweetened desiccated coconut.
- Filling: coconut yogurt with any fruit.
Tips for success
- Whip the aquafaba to soft peaks before adding sugar.
- Let the shells cool fully in the tin.
Variations
- Chocolate-dipped: dip the rims in melted dark chocolate.
- Lemon: fill with vegan lemon curd.
Recipe
Coconut Macaroon Shells with Rhubarb, Rose and Mango
Prep25 min
Cook40 min
Total1 hr 5 min
Makes12 shells
Ingredients
Macaroon shells
- 80 ml (⅓ cup) aquafaba
- 100 g (½ cup) caster sugar
- Pinch of salt
- ½ tsp vanilla extract
- 200 g (2 cups) desiccated coconut
- Oil, for greasing
Filling
- 300 g (10 oz) rhubarb, cut into 3 cm pieces
- 60 g (⅓ cup) sugar
- ½ tsp rosewater
- 1 ripe mango, diced
- 200 g (¾ cup) coconut yogurt
Method
- Heat the oven to 160°C (320°F) and grease a 12-hole muffin tin well.
- Whisk the aquafaba with an electric mixer until foamy, then gradually add the sugar and whisk to soft, glossy peaks. Whisk in the salt and vanilla.
- Fold in the coconut. Press a heaped tablespoon into each hole and push it up the sides with a wet teaspoon to make a cup.
- Bake for 18 to 22 minutes until golden at the edges. Cool completely in the tin before easing them out.
- Raise the oven to 180°C (350°F). Toss the rhubarb with the sugar in a dish and roast for 12 to 15 minutes until just tender. Stir in the rosewater and cool.
- Fill each shell with coconut yogurt, then top with rhubarb and mango.
Notes
Aquafaba: one standard tin of chickpeas gives about 100 ml. Keep the chickpeas for hummus or chana masala.
No rhubarb? Use strawberries or passion fruit.
FAQ
Can I make plain coconut macaroons?
Yes. Drop spoonfuls of the mixture onto a lined tray and bake for 15 to 18 minutes.
Are shop-bought macaroons vegan?
Most aren't, because they use egg white or condensed milk.
What is aquafaba?
The liquid from a tin of chickpeas. It whips like egg white and replaces it in many recipes.
Why did my shells stick?
Grease the tin generously and let the shells cool completely before lifting them out. They firm up as they cool.
Can I make them ahead?
The shells keep 3 days in an airtight tin. Fill them just before serving so they stay crisp.