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Vegan Coconut and Cacao Macaroons

approx. 35 pcs.


Recipe of the Apple Puree

2 Apples big
60 gWater
11 Cinnamon Stick

Recipe of the Macaroons

95 gCoconut Flakes (ideally fine)
8 gRoasted Cacao Nibs, fine
75 gFine sugar
27 gChickpea juice (approx. 1 – 2 cans of chickpeas)
35 gApple Puree


Cacao Powder
Gold Powder


Preparation of the Apple Puree

  • Peel apples and dice finely.
  • Place in a saucepan with the water and cinnamon stick and bring to boil once.
  • Simmer until the apple pieces are soft.
  • Remove the cinnamon stick and puree with a hand mixer while still warm.

Preparation of the Macaroons

  • Place the cacao nibs in a chopper for several short intervals or roll them finely in a zipper bag with a rolling pin.
  • Mix the coconut flakes, cacao nibs and sugar.
  • Put the chickpeas in a sieve and squeeze the juice surrounding the chickpeas through the sieve. – Chickpeas are not used. Only the juice is needed.
  • Mix the dry mixture with the jelly and a dough scraper.
  • Add apple puree at the end.
  • Roast the mixture over a water bath to 55-60 °C, then stir gently until cold.
  • Form 7g balls with your hands and bake in the oven with fan circulation at 190 °C for 4-6 min.
  • The surface should be shiny and crack easily.
  • Turn in cacao powder after cooling.
  • Hold the tip of a knife with gold powder over the balls and blow gently.
  • Enjoy the little spheres.


  • When buying canned chickpeas, make sure that they contain little or no salt.
  • For store-bought apple puree, reduce sugar by 10 g.
  • Coarse sugar and coarse coconut flakes can also be put into a shredder and shredded with short intervals.
  • When shaping the balls, it helps to wash your hands in between.