Archive for Recipes: Sweet

Coconut Macaroons {Vegan & Gluten-Free}

Gentle reader, please permit me to start with a bit of a rant.

There are two words that are very similar, but describe two very different cookies. The first, macaroons (two o’s) describe coconut-based cookies that are relatively simple to make. The second, macarons (one o) are the french sandwich cookies that are made from almond meal and whipped egg whites. Creating the vegan version of which has been my nemesis.

Coconut Macaroons

When I was a kid growing up, we had coconut macaroons all the time. My mom made them quite a bit, I’m sure partly because they were pretty simple to make (and she really loved coconut). Her recipe involved a can of sweetened condensed milk.

It wasn’t until I was much, much older that I discovered the french macaron; delicate, many-nuanced and challenging in the extreme.

This recipe is for that easier coconut version. Many traditional coconut macaroon recipes call for whipped egg white (clearly not the recipe my mother worked off of), and so I thought: aquafaba! Of course. And it works quite well.

Want more Aquafaba recipes? Check out my cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)


Toasting the coconut in advance gives it more depth of flavour, and be sure to whip the aquafaba just to the point where it resembles melted marshmallows for maximum binding ability. You may feel a little like you’re making rice krispie squares, only with coconut, and that’s okay.

vegan gluten free macaroons

Coconut Macaroons {Vegan, Gluten-Free}


  • 3 cups coconut flakes
  • 1/4 cup plus 2 tbsp aquafaba
  • 1/4 tsp cream of tartar
  • 1/2 cup sugar
  • 1 tsp vanilla
  • pinch of salt


  1. Preheat the oven to 350 degrees, and spread your coconut in a single layer on a baking sheet. Toast it in the oven for about 5 minutes.
  2. Meanwhile, in the bowl of your stand mixer, place the aquafaba and the cream of tartar. Begin to whisk at a low speed, and then turn it up to medium speed after two minutes. After 4 minutes, begin to slowly stream the sugar into the mix. You don’t want to beat the AF until it’s a meringue. You want it to be white, glossy, and the texture of melted marshmallows. Continue to beat until it gets to this stage.
  3. Remove from the mixer and stir in the vanilla and salt. Add the toasted coconut to the whipped aquafaba and fold it in.
  4. Drop by spoonfuls onto a parchment-lined baking sheet. It’s better to keep the cookies on the small side. I used my beloved cookie scoop.
  5. Bake in a 350 degree oven for about 15 minutes, until golden on top.
  6. Drizzle with melted chocolate if desired, or dip the bottoms into melted chocolate and place on wax or parchment to harden.

Banana Cream Pie {Vegan}

You can have your Christmas and your Easter and your Independence Days. For me, the best food day of the year is March 14.

Because Pie.

Pi? Right? Got it? 3.14? The 14th day of the 3rd month. All the excuse I need to eat pie. Actually, I don’t really need an excuse, I’ll eat pie any time, but it’s nice to have a day to back me up.

This recipe is inspired by a recent episode of Good Eats I just watched. In it, Alton Brown explores the world of Banana Pudding. Now, if you, like me, are not from down south, you may not be familiar with the dish that is Banana Pudding. It’s basically a cooked vanilla pudding, and in between are layers of fresh bananas and vanilla wafers. It’s all topped off with either whipped cream or a toasted meringue.

vegan banana cream pie

It sounds freaking amazing.

Inspired by this concept, I decided my 2018 Pi Day Pie would be a Banana Cream Pie. Yass Kween!

I also had this bag of vegan graham cracker crumbs in my cupboard I’d acquired a ways back, and had yet to test out and put to use, so it became the base of my pie.

The filling is coconut-based, and while I don’t always love coconut in every sweet dessert (not that I don’t love coconut, I do, but it sometimes takes over as a flavour), in this one it works because bananas and coconut are sisters from other misters. Both are tropically-grown and remind me of pina coladas and warm days at the beach.

So, no matter what pie you are consuming this March 14 (homemade or store-bought, I won’t judge), I wish you the happiest of Pi Days.

Banana Cream Pie Vegan

Banana Cream Pie {Vegan}

(makes 1 7″ pie)


  • 1 cup vegan, gluten free graham cracker crumbs (I used PaneRiso)
  • 1/4 cup melted vegan butter
  • 2 tbsp sugar
  • 1 can coconut milk
  • 1/2 cup non dairy milk
  • 1/3 cup sugar
  • 3 tbsp corn starch
  • 1 tbsp vegan butter
  • 1 tsp vanilla
  • 2-3 ripe bananas
  • 1 recipe coconut whip (or store-bought)


  1. First make the crust. Place the graham crackers in a small bowl and add the sugar. Mix, then add in the melted vegan butter and mix until everything is combined. Press into a buttered 7″ pie pan, then bake in a 350 degree oven for about 9-10 minutes.
  2. Remove crust from the oven and allow to cool.
  3. While the crust is baking and cooling, prepare the filling. In a medium saucepan, combine the cornstarch and sugar, and whisk well to combine. Top with the coconut milk and the non-dairy milk, and whisk well. Turn the heat on to medium-low, and slowly bring to a boil. Continue whisking until the pudding thickens and coats the back of the spoon. Remove from the heat and whisk in the butter and the vanilla.
  4. Pour the pudding into a heat-proof bowl, and cover with plastic wrap (make sure the plastic wrap is touching the top of the pudding to prevent it from creating a “skin”). Place in the fridge and allow to cool several hours or overnight.
  5. To build the pie: slice the bananas into 1/2″ slices. Place a layer of sliced bananas on the bottom of the crust and top with a generous dollop of the pudding. Smooth it down, add another layer of bananas and the rest of the pudding. Finish the pie with a dollop of coconut whip.
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