Vegan Coconut Macaroons

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These vegan coconut macaroons are sweet, chewy, and tender in the middle with a lightly toasted, crisp shell and optional chocolate topping.

Even better, these egg-free macaroons are also gluten-free, dairy-free, optionally sugar-free/ keto/paleo, and require just 7 simple ingredients!

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WHAT YOU WILL NEED

Simmer the liquid of one can of chickpeas for 5 minutes, then let it cool. Once cooled, transfer it to a bowl along with the cream of tartar and lime juice. Then whip it for 3-4 minutes.

STEP 1

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

STEP 2

At this point, start adding the powdered Erythritol (or icing sugar) gradually. Once all of it are added, it should be glossy and stiff, and able to be turned upside down without falling.

STEP 3

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.

STEP 4

Using heaped teaspoons, transfer the mixture to the prepared baking tray. And bake in the oven for about 30 minutes until the top and edges start turning golden.

STEP 5

Let them cool completely for at least 10-15 minutes, as they will be quite fragile and only firm up once cooled.

STEP 6

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Indulge yourself with these soft and chewy gluten-free vegan coconut macaroons and enjoy them with your family and friends with no guilt!