SNOWFLAKE COOKIES
Another christmas cookie that I used to loooovee when I was a kid were these coconut macaroons that look a little bit like tiny snowflakes. Hence the name we gave to them: Snoflake cookies. They are super easy to make and just so good! That's why we've veganised these popular Christmas biscuits for you, so that you can taste these pretty snowflakes for yourself. We hope you'll have lots of fun with this recipe.
Not only are these macaroons incredibly delicious, but they're probably the quickest Christmas biscuits you'll make this year.
The ingredient list is pretty short too:
coconut flakes
sugar
almond flour (or finely ground almonds)
aquafaba (the water from a can of chickpeas)
Many also use baking wafers to place their coconut-macaroon-mixture on top, so they come off the tray more easily after baking. We didn't do this with our macaroons, as neither of us is a fan of baking wafers, but of course you can also pipe this mixture onto baking wafers without any problems.
All you have to do for these beautiful snowflake cookies is: strain the water from a can of chickpeas and beat in your kitchen machine or with a hand mixer until frothy. This takes about 4-6 minutes. Once the chickpea water is nice and frothy, you can add the sugar. Continue beating until the mixture is stiff and glossy and the sugar crystals have dissolved.
Next, carefully add the almond flour and coconut flakes to the glossy chickpea mixture. Gently fold in with a wooden spoon or a dough scraper. DO NOT stir vigorously or you will ruin all the great texture we achieved by whipping the aquafaba for so long. Pour the mixture into a piping bag with a noozle and leave for 10 minutes.
Now pipe the coconut macaroons onto a lined baking tray. As the macaroons will spread out a little during baking, make sure to pipe the mixture accordingly to give them a great shape at the end of their baking time.
If you like, you can leave the macaroons on your counter for an additional 10 minutes to dry them out a little, so that they don't lose their shape so quickly during baking. Bake the coconut macaroons at a low temperature until the corners are lightly golden brown. Leave to cool completely on the baking paper and then take them down with care. The coconut macaroons will keep for up to 3 weeks in a biscuit tin.
Enjoy!
Hi, we’re Marie and Michael, two foodies living and studying in Vienna!
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