We have the perfect Easter dessert to share with your family... Coconut Macaroons! This recipe is one that I’ve made many times using eggs. It adapted well to being changed, and here is a vegan version. I used Aquafaba powder instead of eggs – you can find this product sold by the company Vor. These macaroons are delicious -chewy and full of coconut and vanilla (or almond) flavor!
What You Need:
1⅓ of cup shredded coconut (either sweetened or unsweetened)
⅓ of cup sugar
2 Tbs. of flour
⅛ tsp. of salt
2 tsp. of aquafaba powder mixed with 4 Tbs. of water
½ tsp. of vanilla or almond extract
Preheat oven to 325 F.
Mix the sugar, aquafaba powder together, then add the water. Using a mixer, beat this mixture until pale and the consistency of heavy cream.
Add in the coconut, flour, salt, and extract. Stir until well mixed.
Using a teaspoon scoop, drop by scoopfuls onto baking sheets that have non-stick covering (ex. parchment paper or non-stick foil).
Bake at 325 F for 18-20 minutes.
Makes about 16-18 macaroons.