Red Meat Allergy Friendly Vegan Coconut Macaroons
Total time50 min
Prep time15 min
Cook time25 min
4.7(8)
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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
- ¼ cup maple syrup
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract
- ¼ tsp fine salt
- 3 cups unsweetened shredded coconut
- ½ cup vegan chocolate chips, melted (optional)
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, 6–8 minutes — the mixture should hold a firm peak when the beater is lifted and not slide when the bowl is tilted.
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