Ginger Free Vegan Chocolate Coconut Macaroons
Total time1 hr 15 min
Prep time20 min
Cook time25 min
4.8(4)
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Learn more →Ingredients
18 servings
- ¾ cup aquafaba (liquid from one 15 oz can of chickpeas)
- ¼ tsp cream of tartar
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ¼ tsp fine salt
- 3 cups unsweetened shredded coconut
- 1 cup vegan chocolate chips
- 1 tsp coconut oil
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
- 2
Pour the aquafaba into the bowl of a stand mixer (or a large bowl if using a hand mixer). Add the cream of tartar. Beat on high speed until stiff, glossy peaks form, 8–10 minutes — the foam should hold its shape when the beater is lifted and not slide or droop.
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