Moist, chewy vegan coconut macaroons made without eggs, condensed milk, or any type of flour. They're eggless, dairy-free + gluten-free and can be made plain or dipped in chocolate
- Add aquafaba and apple cider vinegar to a bowl and whip at high speed.
– Add the vanilla extract and almond extract, if using. Keep whipping until you get to the stiff peaks stage.
- Once you reach the stiff peaks stage, slowly add the sugar, a few tablespoons at a time, and continue whipping. The mixture will start to become glossy and thicker.
- Bake for 20-minutes or until golden around the bottom edges.
- Leave macaroons on the cookie sheet to cool for about 5-minutes, then remove and place on a cooling rack.
OPTIONAL:
- When macaroons have cooled, dip each one into melted chocolate, place on a parchment lined baking sheet, and refrigerate. (Find all details in the full recipe)