Vegan Coconut Macaroons
Ingredients
- 1/3 cup aquafaba from canned chickpeas (reserve chickpeas for a different use)
- 2 tbsp maple syrup
- 1 tbsp coconut milk
- 1 tbsp flour
- 1 tsp vanilla extract
- 2 cups sweetened coconut shreds
- 1/4 cup melted vegan chocolate
Preparation
Using a stand or hand mixer, whip together aquafaba and vanilla until it begins to form peak
Slowly add in the syrup and coconut milk while whisking
Add in flour and coconut shreds and stir together
On a parchment lined baking sheet, scoop 1 tbsp dough and form into a balls
They will be delicate but will hold shape
Bake in pre-heated oven for 25-30 mins at 325 degrees f or until coconut is well toasted
Let cool completely and dip in melted chocolate
