Eggless Coconut Macaroons with Aquafaba -

Eggless Coconut Macaroons with Aquafaba

An eggless macaroon with minimal added sugar.

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Prep Time 15

Cook Time 20

Course Dessert

Cuisine American, French

Servings servings

Calories 136 kcal

Equipment

1 small colander
1 small bowl
1 hand mixer or standing mixer
1 large bowl
1-2 cookie sheets
1 cookie scoop
1 spatula
1 blender
measuring cups and spoons

Ingredients

1/2 cup liquid in 1, 15 oz. can of chickpeas
2 cups unsweetened shredded coconut
1/2 cup almond flour
2 tbsp cornstarch
2 tsp vanilla extract
10 pitted Medjool dates
1/2 cup hot water
2 tbsp dark chocolate chips

Instructions

First, grab a colander and place a bowl underneath. Pour the can of chickpeas into the colander. The bowl will collect the aquafaba.
Next, pour the aquafaba into a large bowl and beat with a hand mixer until it froths into a semi thick meringue (peaks do not need to form). Should take 2-3 minutes.
After that, add the coconut, almond flour, cornstarch, and vanilla extract. Stir well.
In a blender, add the pitted dates and hot water. Blend until the dates become a paste.
Add date paste to the bowl and stir well.
Preheat the oven on 350 degrees.
Scoop macaroon mixture with a cookie scoop onto a lined baking sheet.
Bake the macaroons for 20 minutes.
After the macaroons have cooled for 10 minutes, melt the chocolate chips in the microwave. Should take 1-2 minutes.
Finally, with a spoon, drizzle the melted chocolate on the macaroons.
Refrigerate macaroons for at least 15 minutes to let the chocolate harden on the macaroons. Enjoy!

Nutrition

Serving: 1cookieCalories: 136kcalCarbohydrates: 15gProtein: 2gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 0.02mgSodium: 6mgPotassium: 160mgFiber: 3gSugar: 10gVitamin A: 20IUVitamin C: 0.2mgCalcium: 23mgIron: 1mg

Keyword dairy free, healthy, low sugar, plant based, vegan, vegetarian

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