Easy Vegan Macaroons
Ingredients
The macaroons
-
4
cups
packed shredded unsweetened coconut
-
½
cup
aquafaba (brine from canned chickpeas)
-
¼
tsp
cream of tartar (optional)
-
7
Tbsp
maple syrup (divided)
-
1
tsp
vanilla extract
-
¼
tsp
sea salt
-
2
Tbsp
melted coconut oil
The optional chocolate coating
-
⅔
cup
chopped vegan dark chocolate
-
1
Tbsp
coconut oil
Instructions
- Preheat the oven to 350°F (176°C) and toast the shredded coconut for 2-4 minutes until slightly golden.
- Reduce the oven temperature to 325°F (162°C).
- Combine the toasted coconut with half of the maple syrup in a food processor and pulse to mix.
- In a separate bowl, whip the aquafaba and cream of tartar until semi-stiff peaks form.
- Add the remaining maple syrup, vanilla, and salt to the aquafaba and whip to combine.
- Fold in the melted coconut oil and then gently mix in the coconut mixture until well combined.
- Scoop tablespoon-sized amounts onto a parchment-lined baking sheet.
- Bake at 325°F (162°C) for 25 minutes, then increase the temperature to 350°F (176°C) and bake for an additional 8-10 minutes until golden brown.
- Let the macaroons cool before serving. Optionally, melt the dark chocolate and coconut oil to dip or drizzle over the macaroons.
Nutrition Facts (estimated)
Servings
22 macaroons
Calories
76
Total fat
6.2g
Total carbohydrates
5.4g
Total protein
0.5g
Sodium
23mg
Cholesterol
0mg
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