These macaroons are simply amazing, delicious, and incredibly easy to prepare. The taste is reminiscent of a Mexican cocada.
15 minutesmins
20 minutesmins
35 minutesmins
12macaroons
Calories: 285kcal
Ingredients
½cupaquafabathe liquid inside a can of chickpeas
1cupsugarwhite sugar, look for vegan
1teaspoonvanilla extract
1teaspoonsalt
1tablespoonscoconut oil
4cupsunsweetened shredded coconutdesiccated not toasted
zest of 1 large lime
Instructions
Preheat oven to 350ºF.
In a large pot, add the aquafaba, the sugar, the vanilla extract, the salt, and the coconut oil. Turn on 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.