Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  
Vegan Chocolate Mac Daddy Macaroons

Vegan Chocolate Mac Daddy Macaroons Mattie

Written by Mattie    
 
5.0 (2)
3
Add Media
Write Review
Vegan Chocolate Mac Daddy MacaroonsI used to own a vegan baking company called Enchanted Oven Baking Co. This Chocolate Coconut Mac Daddy Macaroon was one of the cookies I sold, individually packaged, to health food stores around the San Francisco Bay Area around 2003-2005. Here it is in all its glory. This recipe has been modified from a 200 cookie batch so please excuse the wonky measurements.

Brown rice syrup, coconut, cocoa powder and just the right amount of chocolate chips really bring out the best in these dense, vegan, chewy chocolate coconut macaroons. Please Note: For best results it's crucial that this recipe is followed exactly.

Find more Chocolate recipes on Veganbaking.net

Vegan Chocolate Mac Daddy Macaroon Recipe

¾ cup + 2 Tablespoons water
2 ½ Tablespoons Egg Replacer Powder

2 ¼ cups sugar
3 Tablespoons brown rice syrup   
1 ½ teaspoons vanilla extract       
1 ¼ teaspoons salt

½ cup chocolate chips

3 ¾ cups shredded coconut, unsweetened

¾ cup cocoa powder, sifted
2 cups all-purpose flour
1 cup soy flour
1 teaspoon baking powder

1) Prepare the egg replacer

Preheat the oven to 325F (163C). In a medium bowl whisk together the water and the Eggless Binder Powder. 

2) Whisk together the flavor building ingredients

In a large mixing bowl mix together the sugar, brown rice syrup, vanilla extract and salt. Mix in the Eggless Binder Powder mixture until well incorporated. Stir in the shredded coconut.  Stir in the chocolate chips.

3) Whisk together the dry ingredients

In another medium mixing bowl, sift in the cocoa powder. Whisk in the all-purpose flour, soy flour and baking powder.

4) Build the dough

Pour half of the dry ingredients into the bowl containing the wet ingredients and mix with a spoon until well incorporated. Add the remaining dry ingredients to the bowl containing the wet ingredients and mix as much as you can with the spoon. At this point the dough will be so thick you'll probably need to mix it with your hands. Do this until the dough is well mixed. Please note that the dough may have a bitter aftertaste due to the soy flour. This will burn off during baking.

5) Bake the vegan cookies to perfection

Form the mixture into 2 inch diameter balls (an ice cream scoop works well) and place on a cookie sheet that's lightly oiled or lined with parchment paper. Flatten the macaroons down to ¾ inch height. The dough won't flatten out while baking. Bake for 30 minutes, switching the sheets on the oven racks after 15 minutes for even baking.
These cookies are very sensitive to over baking. 
This recipe makes about 16 Vegan Chocolate Coconut Mac Daddy Macaroons.



Creative Commons Attribution-Share Alike 3.0 Unported



 

User reviews

Average user rating from: 2 user(s)

Rating 
 
5.0  (2)
Already have an account?
Ratings (the higher the better)
  • Rating
Other Info
Comments
Please enter the security code.
Mattie--

Big fan of your recipes/blog. This looks to be an earlier recipe, and I wonder, knowing what you know now, could milled flax seed take the place of the egg replacer in this recipe? And what would you recommend in terms of quantity? Additionally, is there something I can use in place of the soy powder? I'm running very low and it tends to be hard to find and expensive....

Thanks,
Amy
Rating 
 
5.0
Reviewed by Doolittle July 16, 2013

Egg replacer and soy flour

Mattie--

Big fan of your recipes/blog. This looks to be an earlier recipe, and I wonder, knowing what you know now, could milled flax seed take the place of the egg replacer in this recipe? And what would you recommend in terms of quantity? Additionally, is there something I can use in place of the soy powder? I'm running very low and it tends to be hard to find and expensive....

Thanks,
Amy

Owner's reply

Hi Amy! You're right, this recipe was one of my earlier ones from way back when I ran a vegan baking company. I'm in the process of eliminating the starch-based egg replacer powders out of most of my recipes and replacing them with golden flax meal where applicable because they work just as well, are more minimally processed and are easier to procure. Since this recipe accurately creates my cookies from the era of Enchanted Oven Baking Co, I'll probably leave it untouched. FYI, the soy flour and egg replacer is effective in this recipe at extending shelf life to about six weeks by binding onto water more effectively. If you're interested in a coconut macaroon recipe that is more up to date and doesn't include soy flour or egg replacers, check out my regular Coconut Macaroon recipe here:
http://www.veganbaking.net/cookies/52-coconut-macaroons
Good luck!

Was this review helpful to you? 
I used to love your cookies! And im not even Vegan...cannot find them anymore though!
Rating 
 
5.0
Reviewed by julia Reichard December 23, 2010

MISS YOU!

I used to love your cookies! And im not even Vegan...cannot find them anymore though!

Owner's reply

Wow that's so cool that you remember my cookies Julia! It's been 5 years since I had them on the market so that means a lot to me. I put the recipes up here so they could live on! I stopped doing Enchanted Oven in 2005 but Veganbaking.net is the continuation of my passion. Thanks for sharing your thoughts!

Was this review helpful to you?