Amazing, delicious, very easy to prepare macaroons. This recipe tastes like a Mexican cocada.
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Prep Time 15mins
Cook Time 20mins
Total Time 35mins
½cupaquafabathe liquid inside a can of chickpeas
1cupsugarwhite sugar, look for vegan
4cupsunsweetened shredded coconut
zest of 1 large lime or lemon
Preheat oven to 350ºF.
In a large pot add the aquafaba, the sugar, the vanilla extract, the salt, and coconut oil. Turn on to medium heat and mix until the sugar completely dissolves.
Remove from the heat and add the shredded coconut and the lemon zest. Mix until the coconut absorbs all the liquid and a thick batter forms. Let it cool and begin to form small balls of batter with a spoon or an ice cream scoop.
Put the uncooked macaroons on a baking sheet prepared with parchment paper or a silicone mat.
Put in the oven for 25 minutes or until fully golden brown on top.
Remove and allow them to cool for at least half hour.