Ingredients
- 4 4 4 tbsp aquafaba
- 1/2 1/2 1/2 tsp vanilla
- 3/4 3/4 3/4 cup sugar
- 2 1/2 2 1/2 1/2 cups unsweetened shredded coconut
- Pinch Pinch of salt
- Chocolate Drizzle or Dip
- 70 70 70 gram of high-quality dark chocolate
- 1 1 1 tbsp coconut oil
- Chocolate Drizzle or Dip
- 70 70 70 gram of high-quality dark chocolate
- 1 1 1 tbsp coconut oil
Preparation
Step 1
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.