Scribbled Underline

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

Gather the Ingredients

– aquafaba – apple cider vinegar – vanilla extract – almond extract (optional) – sugar – unsweetened finely shredded coconut

Gather the Ingredients

Chocolate for Dipping (optional) – chocolate chips – coconut oil

- 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.

- Gently fold the shredded coconut, a little at a time, into the whipped aquafaba.

- Scoop the coconut mixture onto a lined baking sheet. Be sure to pack  the mixture tightly into the scoop by pressing the coconut into the scoop.

- 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)