Description
These Vegan Chocolate Dipped Pumpkin Macaroons are a delightful gluten-free treat perfect for fall. Made with aquafaba for a vegan meringue base and flavored with pumpkin puree and warm pumpkin pie spice, these macaroons are coated in rich dark chocolate for an indulgent finish.
Ingredients
Units
Scale
Flax Egg and Aquafaba Mixture
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 6 tablespoons aquafaba (chickpea brine, liquid from a can of chickpeas)
- 1/8 teaspoon cream of tartar
Macaroon Base
- 1 1/2 cups unsweetened shredded coconut
- 2 tablespoons maple syrup
- 3 tablespoons pumpkin puree
- 3/4 to 1 teaspoon pumpkin pie spice (adjust based on spice preference)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
Chocolate Coating
- 4 ounces dark chocolate, chopped
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Whip Aquafaba: In a medium bowl or the bowl of a stand mixer, combine aquafaba and cream of tartar. Using a hand mixer or stand mixer whisk attachment, whip on high speed until medium-firm peaks form. This creates a light, meringue-like base. Set aside.
- Mix Macaroon Ingredients: In a separate large bowl, combine shredded coconut, maple syrup, pumpkin puree, pumpkin pie spice, vanilla extract, salt, and flax egg. Mix well until uniform.
- Fold Aquafaba Into Coconut Mixture: Gently fold the whipped aquafaba mixture into the coconut mixture to maintain its airy texture and evenly combine all ingredients.
- Shape Macaroons: Using a 1/4 cup ice cream scoop, scoop out 2 oz. portions of dough. Gently pack the dough in the scoop with your hands, then place each portion onto the prepared baking sheet. Optionally, smooth out any imperfections by gently shaping with your fingers.
- Bake: Bake in the preheated oven for 37 to 40 minutes or until the macaroons are golden brown. Remove from oven and allow to cool completely on the baking sheet.
- Melt Chocolate: Melt the chopped dark chocolate using a double boiler or microwave in 30-second intervals, stirring between each until fully smooth and melted.
- Dip Macaroons in Chocolate: Carefully dip the bottom of each cooled macaroon into the melted chocolate and scrape off any excess. Place dipped macaroons back onto the baking sheet. Handle gently as they are fragile.
- Optional Drizzle: Use remaining melted chocolate to drizzle over the tops of the macaroons with a spoon or butter knife. Remelt chocolate if needed before drizzling.
- Set Chocolate: Chill the dipped macaroons in the refrigerator for 10 minutes or until the chocolate is fully set and firm.
- Serve and Enjoy: Once chocolate has set, these festive vegan macaroons are ready to enjoy!
Notes
- For smaller macaroons, use a 1-tablespoon scoop and reduce baking time to about 20 minutes, checking every 5 minutes until golden brown.
- Make sure to use unsweetened shredded coconut, not flakes or chips, to achieve the right texture.
