Coconut Macaroons - Vegan and Gluten-Free

• Baking & Spices

  • 70 g Dark chocolate, high-quality
  • 1 Pinch Salt
  • 3/4 cup Sugar
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 2 1/2 cups Coconut, unsweetened

• Other

  • 4 tbsp Aquafaba

Found on theblenderist.com

Description

Ingredients

• 4 tbsp aquafaba
• ½ tsp vanilla
• ¾ cup sugar
• 2½ cups unsweetened shredded coconut
• Pinch of salt
• 70 gram of high-quality dark chocolate
• 1 tbsp coconut oil

Directions

• Preheat the oven to 325F
• In a large bowl, whip the aquafaba and vanilla 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.