Vegan Coconut Macaroons

Step 1

You can watch the video in the post for visual instructions.Drain the complete liquid of one can of chickpeas into a saucepan (save the chickpeas for a meal) and let the liquid simmer for about 5 minutes. You will need 100 ml (3.53 oz) of the liquid (called aquafaba). Let it cool, preferably in the fridge or freezer, for about 20 minutes.

Step 2

Once cooled, transfer it to a medium-sized bowl along with the cream of tartar and lime juice. Using an electric hand mixer (or a Kitchen aid) whip it for 3-4 minutes.

Step 3

Then pause and add the tapioca flour. Whip for a further 3-4 minutes until you see stiff peaks forming.

Step 4

At this point, start adding the powdered Erythritol (or icing sugar), 1 tablespoon at a time, while you continue to whip the aquafaba. After you added all of it, the whipped aquafaba should be glossy and stiff, and able to be turned upside down without falling.It's basically impossible to over whip the aquafaba, so do it for as long as needed. 10-15 minutes is usually enough, though.

Step 5

Preheat the oven to 300 degrees F (150 C) and line a large baking sheet with parchment paper.

Step 6

Start adding the shredded unsweetened coconut to the bowl, 1 tablespoon at a time. Using a spatula, fold it into the whipped aquafaba. Be gentle and avoid beating out the added air.The dough should be wet but scoopable. If it's too dry, the macaroons will fall apart (likewise, if it's too wet, they'll not hold their shape). Adjust the amount of coconut if needed.

Step 7

Using heaped teaspoons (or a level tablespoon/ cookie scoop), transfer the mixture to the prepared baking tray, with a bit of space between each one.

Step 8

Bake in the oven for about 30 minutes until the top and edges start turning golden. Let them cool completely for at least 10-15 minutes, as they will be quite fragile and only firm up once cooled.

Step 9

Drizzle with some melted chocolate (this step is optional) and enjoy!