One of the most popular and well known Norwegian Christmas cookies is kokosmakroner, translated to coconut macaroons. It simply won’t be a complete, authentic Norwegian cookie tray without these guys. Kokosmakroner are probably the easiest and quickest cookies to make, but is a wonderful change from many other types which are heavier and typically contain flour. This means if you are gluten intolerant or sensitive, these are the perfect cookies for you!
The traditional recipe calls for whipping egg whites, then adding sugar and coconut flakes. That’s it! For those of for us who don’t consume animal products, the wonderful news is that you can make an equally great whip by using something as unusual as… aquafaba!
What is aquafaba? It is the liquid you find in a can of chickpeas. The starchy liquid is a great binder, but what really makes it magical is that it whips and creates a foam. Aquafaba is able to trap air, giving items structure while delivering a fluffy texture that can be used in any recipe that calls for egg whites or eggs. You can season the liquid with sweetener, much as you would with egg whites or egg, and you’ll never know this came from a can of chickpeas!
Yesterday in my Facebook group, Plant-Empowered Bon Vivants, I shared my top tips for how to make perfectly fluffy and thick aqufaba. I’m sure I will be writing more about it on the blog and cover further recipes with this amazing ingredient soon. You can use aquafaba to make meringue, mousse, ice cream, whipped cream, pavlova, marshmallow fluff, brownies, waffles and so much more!
A perfect macaroon is crispy on the outside and soft and chewy on the inside. By dipping them in chocolate, which is of course entirely optional, they can remind a bit about a Bounty candy bar – just better! I’ve seen versions that fold in vanilla custard as well, which you can totally do. Just use this recipe from my previous blog-post to make it from scratch. You can can also chop up some almonds and caramelize them lightly in a pan with a little sugar and sprinkle on top for added texture.
Have fun with these, they make a great gift as well!
KOKOSMAKRONER (Vegan, Gluten Free)
Makes about 35-40 cookies
Heaping 5 cups or 14 oz (400 grams) unsweetened coconut flakes
liquid from 1 15x oz (425 grams) can chickpeas
1/4 tsp cream of tartar
1 3/4 cup (350 grams) granulated sugar
1 1/4 cup (200 grams) vegan dark chocolate chips
Prepare the aquafaba first:
Place the chickpea liquid in the bowl of a stand mixer along with the cream of tartar and attach the whisk. Whisk on high for about 10 minutes until stiff peaks form. Half way through, at about the 5 minute mark, start slowly adding in the sugar in batches for the next 5 minutes. Be careful not to over whip the aquafaba, but also don’t be eager to stop whipping too fast.
Once done, fold in the coconut flakes and combine well. Place the mixture in the fridge for about an hour to allow the coconut to swell.
When ready to bake the cookies, preheat the oven to 360 degrees Fahrenheit (180 degrees Celcius) and prepare three cookie sheets lined with parchment paper.
Scoop the mixture out using a cookie dough scoop and place each dollop at least an inch apart, as the cookies will expand somewhat in the oven. Bake in the oven for about 12-14 minutes until lightly golden up top. Place on cooling rack. Do not touch the cookies for at least 15-20 minutes, as they can tear if you try to move them too early.
While you’re waiting for the cookies to cool, place the chocolate chips in a double boiler on the stove and melt until smooth. Drizzle the chocolate over the cooled cookies in a zig zag pattern. Alternatively you can dip them halfway into the chocolate. Let rest on the parchment paper to stiffen.
The cookies can keep in an airtight container for about a week.