Nosh Pit's Detroit Chocolate Coconut Macaroons

- Food trucks have come a long way in recent years, and now offer everything from sushi to Tex Mex. One great option here in Detroit is Nosh Pit, which delivers some serious flavor to its vegetarian cuisine.

The owners joined us in the FOX 2 Cooking School to tell us more about their food, and to share a recipe with us. You can get their macaroon recipe below.

For more information on Nosh Pit, visit

Vegan and Gluten-Free
4 tbsp aquafaba from chick peas
2 tbsp brown rice syrup
½ tsp coconut extract
1/2 cup organic cane sugar
2½ cups unsweetened shredded coconut
Pinch of salt
70 gram of high-quality dark chocolate
1 tbsp organic coconut oil

Preheat the oven to 325F
In a large bowl, whip the aquafaba and coconut extract together by hand until foamy, this should take about 30 seconds.
Add the coconut, and sugar to the aquafaba mixture and stir until all the coconut is evenly coated.
Press the macaroon mixture into a tablespoon or small ice cream scoop to form dome shapes.
Place the macaroons on a cookie sheet that has been lined with parchment or a silpat.
Bake for 15-20 minutes until they start to brown slightly.
Allow them to cool completely.
Once the macaroons have cooled, make the chocolate topping.
Melt the chocolate and coconut oil together over low heat or using a double boiler. Allow it to cool slightly before drizzling or dipping your macaroons.
Place them on parchment to cool completely before eating.
Store in the fridge.

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