Ingredients:

  • 1 1/2 cups shredded coconut flakes
  • 1/3 cup aquafaba (liquid from canned chickpeas)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: Dark chocolate for drizzling

Instructions:

  1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or silicone baking mat.
  2. In a mixing bowl, whip the aquafaba with a hand mixer until it forms stiff peaks.
  3. Gradually add the powdered sugar and vanilla extract while continuing to whip until well combined.
  4. Fold in the shredded coconut flakes gently until evenly distributed.
  5. Using a spoon or cookie scoop, drop rounded tablespoons of the mixture onto the prepared baking sheet, leaving some space between each mound.
  6. Bake in the preheated oven for 15-20 minutes, or until the macaroons are lightly golden brown on the edges.
  7. Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  8. Optional: Melt dark chocolate in a microwave or using a double boiler, then drizzle it over the cooled macaroons.
  9. Let the chocolate set before serving or storing the macaroons in an airtight container.

Nutritional Facts (per serving, assuming 12 servings):

  • Calories: Approximately 100
  • Total Fat: 6g
  • Saturated Fat: 5g
  • Cholesterol: 0mg
  • Sodium: 10mg
  • Total Carbohydrates: 11g
  • Dietary Fiber: 2g
  • Sugars: 8g
  • Protein: 1g