Rye Free Vegan Chocolate Coconut Macaroons

Total time1 hr 15 min

Prep time20 min

Cook time25 min

Rye Free Vegan Chocolate Coconut Macaroons

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Ingredients

18 servings

¾ cup aquafaba (liquid from one 15 oz can of chickpeas)
Iberia Foods Iberia Chickpeas, 29 Oz Full Circle Market Garbanzo Beans, Low Sodium, Chickpeas 15 Oz Chickpeas Garbanzo Beans - 15.5oz - Good & Gather™Organic Low Sodium Chickpeas Garbanzo Beans - 15oz - Good & Gather™Organic Chickpeas In Glass Jar, 13 oz
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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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