Vegan Coconut Macaroons with Marzipan, Jelly and Chocolate

When I discovered this recipe by Mihl, I got really really exited to try it because these cookies are being loved all over germany and veganizing them is a hard job as the traditional omni-recipe calls for lots of wipped eggwhites. I've seen and tried some recipes, which just called for coconut, fat and sugar and they've been ok but not as good as the original. But this recipe is absolutely amazing and delicious. I've already made two batches and I'am snacking on them all day.
For the first batch I used chipeaflour instead of coconut flour and it turned out great so I would suggest to use chickpeaflour or maybe even soy flour if you can't get hold of coconut flour or if you don't want to spent much money for it (it's quiet expenisve around here but defently delicious).
I made some plain one like Mihl did but also did the version shown on the picture.
I cut out thinly rolled marzipan circles, topped them with the macaroon dough, made a little hole in the middle and filled it with some delicious french red currant jelly ("bonne maman" brand, I don't know whetere this is available outside of europe). After baking I drizzled tem with a bit of chocolate. They are just heavenly. Wait, I have to go into the kitchen to get another one...

Kaab El Ghazal

These little dudes are called gazelle's horns even if my version looks like clams.
The pastry and the filling are full of delightfull rosewater and for the total heavenliy rosewater flavour they are brush with more rosewater after baking.




Kaab El Ghazal

Ingredients for aprox. 40 little pastries:

The pastry:

250-300 g flour

2 tbs canola oil

a tiny little bit of salt

100 ml rosewater

25-50 ml water


The almondpaste:

200 g almonds, without the skins

200 g confectioners sugar

2-3 tbs chickpeaflour

1 tsp ground cinnamon

100 ml rosewater

after baking:

a little bowl of rosewater for brushing

some confectioners sugar for dusting

1. Mix the ingredients for the pastry with a spoon and knead them after you've got a firm dough that's a bit like a pasta

2. Put all the fillings ingredients into a food processor and blend until it looks like a thick paste.

3. Roll out the pastry as thin as possible. Take a glass or round cookie cutter to cut out circles.

4. Put one teaspoon of the filling on top of evry circle and folt over.

5. Press the edges together with a fork.

6. Put the pastries on top of a baking sheet, that's covered with baking paper and bake at 180°C for aprox. 20-30 minutes until the surface of the pastries have browned a bit.

7. Brush the warm pastries with rosewater and sprinkle with confectioners sugar.

8. Let cool and enjoy.