Summer is the perfect time for a citrusy dessert and these cookies are an amazing treat for those long summer days!
Summers here is Delaware get HOT. It can be eight at night and it’ll still be 90 degrees out. It gets very humid too. With working outside in my garden a lot during the day I can get very tired by the end of the day. Thankfully, this cookie recipe is the perfect way to treat myself after a long day!
I personally love all things coconut. It’s gotta be one of my favorite flavors. In this recipe the coconut pairs perfectly with the citrus punch coming from the grapefruit and orange zests. You can even throw in some lemon or clementine zest for an added boost!
Since discovering macaroons a few years ago I have been the biggest fan! They’re a super yummy and chewy cookie that is just perfect. However, typically meringue is made with egg whites and sugar, and since going vegan that’s definitely a no-go. Thankfully, vegan meringue is super easy to make!
Vegan meringue is made with aquafaba. Aquafaba is the liquid that comes from soaking chickpeas! Now don’t think for a moment that that means these cookies will taste like chickpeas. Aquafaba alone does have a taste, but that taste is very easily lost when combined with other flavors (like citrus!) Aquafaba is an awesome ingredient to use in vegan baking recipes, because it is a very good egg replacement. (As is it’s purpose in this recipe)
What’s even better is that unlike other vegan egg substitutes like applesauce or mashed banana, aquafaba has protein! Protein is an integral part in anyone’s diet, but it’s especially important when eating a vegan diet, because people who eat plant-based can easily not get enough protein if they’re not careful.
So if anyone asks why you just ate three (or four, or five, or six…) of these delicious cookies, just tell them you’re getting you daily protein in! Who said getting good nutrition couldn’t be delicious?
Vegan meringue is held together by the addition of lemon juice and vinegar. For this recipe I used apple cider vinegar (with the mother for added health benefits), however any type of vinegar would do just fine. The amount of vinegar in this recipe is low enough that it’s shouldn’t compete with the main flavors.
I prefer to used dehydrated or dried citrus zest for this recipe, because it makes it easier to get a concentrated flavor, however the same flavor can be achieved with using one and a half to two times as much fresh zest. One grapefruit usually yields between 1 1/2 and 2 tbsps zest, while and orange yields around 1 tbsp zest.
These cookies are delicious and I highly recommend them to anyone looking for a good vegan cookie recipe. They’re chewy, and caramely and just all around amazing!
I hope y’all enjoyed this week’s recipe and if you make it be sure to post a picture on Instagram or Facebook and tag me. I love seeing getting to see what y’all make!
Thanks for taking the time to check out one of my blog posts! Whether you stay for a day, a month, or a year, I appreciate you. -Kate