This recipe uses aquafaba in place of eggs. Aquafaba is the water you drain off of a can of chickpeas. It is recommended that you reduce the aquafaba before cooking with it. You can do this buy simmering it over medium/low heat until it reduces slightly in volume. You can find out more information about aquafaba by visiting http://www.aquafaba.com/faq.html.
- 4 tbsp aquafaba
- 1/2 tsp vanilla
- 3/4 cup sugar
- 2 1/2 cups unsweetened shredded coconut
- Pinch of salt
Chocolate Drizzle or Dip
- 70 gram of high-quality dark chocolate
- 1 tbsp coconut oil
- 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.