Vegan Coconut Macaroons
Ingredients
The batter
-
⅔
cup
aquafaba (liquid from canned chickpeas)
-
½
cup
powdered sugar
-
½
teaspoon
cream of tartar
-
2
teaspoons
instant espresso or coffee
-
½
cup
oat flour
-
¼
teaspoon
kosher salt
-
3
cups
unsweetened finely shredded coconut
-
¼
teaspoon
pure almond extract
The chocolate coating
-
4
ounces
dark chocolate, melted
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Whip the aquafaba in a stand mixer until foamy, then add cream of tartar and beat until soft peaks form. Gradually add sugar.
- In a separate bowl, mix instant espresso, oat flour, and salt, then add coconut and almond extract.
- Gently fold the whipped aquafaba into the dry mixture and form into balls using a cookie scoop.
- Place the balls on the prepared baking sheet and bake for 20-25 minutes until lightly browned.
- Allow to cool, then dip or drizzle the macaroons with melted chocolate.
Nutrition Facts (estimated)
Servings
15-18 cookies
Calories
153
Total fat
9.9g
Total carbohydrates
16g
Total protein
2g
Sodium
23.7mg
Cholesterol
0mg
You might also like