These Coconut Kiss Cookies are melt-in-the-mouth delicious, vegan, and gluten free, even better than real kisses.
Coconut Kiss Cookies: Vegan + Gluten Free
Hi. It’s Lois at Recipe Idea Shop, telling you about a cookie recipe I love, Coconut Kiss Cookies. The original recipe came from Betty Crocker’s Cookie Book, one of my all-time favorite cookie cookbooks (except I made it vegan). While trying to find a substitute for egg whites, I watched a video about using Aquafaba. Do you know what that is? I tell you about Aquafaba just above the recipe. There’s one more secret you need to know to make these cookies, described briefly in the recipe and in detail after it. So go on, check out the recipe below…
Aquafaba is the liquid that comes in a can of chickpeas. So simple. Drain the can of chickpeas and use the liquid as a substitute for egg whites. I used the “leftover” chickpeas to make Authentic Hummus (which is the best hummus I have ever eaten and I swear, I will never buy premade hummus again because homemade hummus SO easy!). I know you want to get to the recipe so I’ll continue my discussion after I give you the recipe.
Note: You need the large flake, unsulphured, unsweetened coconut for this recipe. I use Bob’s Red Mill Shredded Coconut (Unsweetened), and it works perfectly. Regular sweetened coconut does not work, so don’t use that! It’s WAY too sweet and ruins the texture.
Coconut Kiss Cookies Recipe (Vegan and Gluten Free)
Coconut Kiss Cookies Recipe (Vegan & Gluten Free)
A cross between a macaroon and a meringue cookie—crisp, yet chewy. Vegan and gluten free! It melts in your mouth.
- 1/2 cup aquafaba (juice from one can of chickpeas)
- 1/4 teaspoon cream of tartar
- 1 1/4 cup turbinado (or granulated) sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 2 1/2 cups shredded coconut (unsweetened, unsulphured, large flake)
Heat the oven to 325F degrees.
Beat the aquafaba and cream of tartar on high with an electric mixer. Do not use too deep a bowl; the beater must be able to adequately whip the liquid to make it stiff.
When the aquafaba is frothy, gradually add the sugar and continue to beat on high until stiff peaks form. This takes much longer than whipping egg whites, perhaps 15-20 minutes.
Add the salt and vanilla. Mix.
Add the coconut and mix.
Drop by small teaspoonsful (so the cookie is about 1" in size) onto a cookie sheet covered in brown paper (like a shopping bag). Each cookie will expand to about 2".
Bake for about 15-18 minutes until the cookies are puffed up and delicately browned.
Remove from oven, slip the brown paper off the pan. Put a wet towel on the pan. Return the brown paper with cookies to the pan (on top of the wet towel). Let this sit for about a minute to steam the cookies for easy removal.
Remove cookies carefully using a spatula or your fingers. Cool thoroughly and store in an air-tight container.
Special Trick: Since there is no oil in this cookie, it is important to use the special trick to remove the cookies from the pan. Bake the cookies on a flattened brown paper bag placed over a cookie sheet. When nicely browned, remove the tray of cookies from the oven. Slip the brown paper with the cookies aside. Cover the hot baking sheet with a wet towel and return the brown paper and cookies to the top of the wet towel. Let steam for 1 minute. Remove the cookies with a spatula.
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Egg White Substitutes
The original recipe called for egg whites, and I wanted to make it vegan and gluten free. It is naturally gluten free because it doesn’t contain any flour. But what would I substitute for the egg whites? I thought about using what I usually use for egg substitute, ground flaxseed mixed with water or oil, but since the egg whites have to be whipped to a stiff consistency, I assumed it wouldn’t work. So I didn’t try.
Instead, I used Aquafaba, which whipped up exactly like egg whites, tasted the same and was even easier. With egg whites, they have to be cold to whip properly, but with Aquafaba, the liquid can be room temperature. So I can pull a can of chickpeas right out of my cabinet, open it, separate the chickpeas from the liquid by dumping it into a strainer with a bowl beneath it, and proceed immediately with these amazing cookies. Or with any recipe that needs whipped egg whites. It does take a little longer to whip, though.
Ever Eat a Schaum Torte?
The cookies were superior. They taste a lot like coconut meringue cookies or what my first husband called “Schaum Tortes.” But they are a little chewier because of the coconut.
My first husband suffers from celiac disease and I didn’t know anything about the disease while we were married. He was always raving about Schaum Tortes, which he loved, covered with strawberries. Now I know why! They are sugary (but not overly) and gluten free (a requirement for those with celiac disease).
A few years ago I found that I am also quite affected by gluten (though not celiac), so I now work hard to come up with delicious recipes that are gluten free. I couldn’t believe how easy these cookies were to make.
Why didn’t I ever make them when he was raving about Schaum Tortes? I think it was because when you buy store-bought meringues, the texture is not to my liking. Often they crumble into bits of sugar and are kind of dry and grainy. These Coconut Kiss Vegan Cookies, however, have a perfect texture. Just the right amount of melt-in-your-mouth”ness” and chewiness. Really outstanding.
And to think Coconut Kiss cookies are both vegan and gluten free!
There’s a Trick to Making Coconut Kiss Cookies
The recipe does have one little trick to it, though. Forget the parchment paper for easy clean up, or a plain cookie sheet. You need brown bags (paper shopping bags) to make them.
Since the cookies don’t have any oil in them, they stick to the pan or parchment paper when you bake them. But there’s a simple trick to baking them perfectly AND getting them off the pan that I learned from the Betty Crocker recipe. I share it visually below.
Coconut Kiss Cookies Nutrition
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