EASY Coconut Mocha Vegan Macaroons (Video Tutorial

• Gluten free

• Canned Goods

  • 1 cup Aquafaba from my recipe tutorial this is basically just chickpea brine that's whipped. see notes of alternative

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 1/4 tsp Almond extract
  • 1/2 cup Coconut sugar
  • 1 Dark chocolate, vegan
  • 1/2 tsp Madagascar bourbon vanilla
  • 1 Pinch Salt

• Nuts & Seeds

  • 2 cups Coconut, unsweetened

• Drinks

  • 2 tbsp Espresso or coffee, ground regular or instant

Found on cottercrunch.com

Description

Ingredients

• 1 cup or more aquafaba from my recipe tutorial This is basically just chickpea brine thats whipped. see notes of alternative
• ½ tsp Madagascar bourbon vanilla
• 1/4 tsp almond extract
• 1/2 cup coconut sugar
• 1/3 cup maple syrup
• 2 cups unsweetened shredded coconut
• 2 tbsp ground espresso or coffee (regular or instant)
• Pinch of salt
• Dark chocolate (vegan)
• Or use my vegan/paleo Magic Shell Recipe (see notes)

Directions

• Preheat the oven to 325F
• In a large bowl, mix the aquafaba peaks and vanilla together
• Add the coconutt and sugar to the aquafaba mixture and stir until all the coconut is evenly coated.
• Gently fold in your maple syrup and pinch of salt and mix again.
• Pack the macaroon mixture into a cookie scoop to form dome shapes.
• Place the macaroons on a cookie sheet that has been lined with parchment
• Bake for 20 minutes until they start to brown slightly.
• Remove and Allow them to cool.
• Once the macaroons have cooled, make the chocolate topping.
• Melt baking dark chocolate and drizzle or dip on your macaroons. You also use my vegan chocolate magic shell recipe
• Place them on parchment to cool completely before eating.
• Store in the fridge.