Vegan Coconut Macaroons
These vegan coconut macaroons are sweet and moist, chewy on the inside and crispy on the outside. Perfect as an Easter or Passover treat, and easy enough to make at any time of the year!
American, British, Italian
vegan condensed milk
Rice wafer paper
Silicone baking mat
Preheat your oven to 160°C (320°F), and line a couple of cookie sheets with silicone baking parchment or a silicone baking mat. If you're using rice wafer paper, lay it over the parchment or mat.
Mix the coconut with the condensed milk in a large bowl, making sure that everything is incorporated. Set aside.
Whisk the aquafaba with the salt, until it forms into soft peaks.
Carefully fold the aquafaba into the coconut mixture, being careful to knock out as little air as possible.
Using a piping bag with a large star nozzle, pipe the macaroon batter onto the cookie sheets, leaving a couple of centimetres between each one.
Bake for 15-20 minutes, until the macaroons are golden brown on the ridgy bits.
Remove from the oven, and allow to cool on the trays before serving. If you've used rice paper, trim the excess away from the base of the macaroons.
Vegan Coconut Macaroons https://www.yumsome.com/coconut-macaroons-my-favourite-childhood-treat/