🍰 Vegan Coconut Macaroons

Name: Vegan Coconut Macaroons
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g chickpea water (aquafaba); 0.5 tsp cream of tartar baking powder; 1 tsp rice flour; 2 tsp lemon juice; 50 g coconut blossom sugar; 200 g coconut flakes

34 kcal · 30 min · 4 servings

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Ingredients

100 g chickpea water (aquafaba)
0.5 tsp cream of tartar baking powder
1 tsp rice flour
2 tsp lemon juice
50 g coconut blossom sugar
200 g coconut flakes

Instructions

1. Whisk the aquafaba (the liquid from the can) with the baking powder in a mixing bowl.
2. Add the rice flour and the lemon juice.
3. Stir in the coconut blossom sugar gradually until it has completely dissolved.
4. Continue beating the mixture until it is firm and foamy.
5. Gently fold the shredded coconut into the mixture.
6. Preheat the oven to 140 °C (convection 120 °C or gas mark 1).
7. Line a baking tray with baking paper.
8. Take two teaspoons and form small mounds from the mixture.
9. Place the mounds on the prepared tray.
10. Bake the macaroons for 40 to 45 minutes.
11. After about 25 minutes, open the oven door briefly for 30 seconds to let moisture escape.
12. Let the finished macaroons cool down completely on a wire rack.
13. Fill the cooled macaroons into a cookie jar.
14. Enjoy them within 4 days.

Nutrition per serving

kcal: 34
Protein: 1 g · Fett/Fat: 3 g · Carbs: 2 g