Vegan Coconut Almond Macaroons
These vegan Coconut Almond Macaroons are sure to become your next favorite cookie. They are sweet and coconutty and the almonds add more flavor and deliciousness. They are also gluten-free, and soy-free.
Servings: 12 macaroons
- 2 cups sweetened coconut flakes
- ½ cup superfine almond flour
- ¼ cup cane or turbinado sugar
- ½ cup aquafaba (chickpea brine)
- 2 tbsp cornstarch
- 1 tsp almond extract (or use 1 tbsp amaretto liqueur)
- 1 tsp pure vanilla extract
Preheat the oven to 350 degrees F.
Place the aquafaba, sugar, almond extract and vanilla extract in the bowl of a stand mixer or a large bowl, and whisk at high speed for two minutes until the mixture is all frothy. You don't have to beat the aquafaba to stiff peaks.
Remove the bowl from the stand mixer and add the almond flour, coconut flakes, and the cornstarch to the bowl. Using a spatula, mix everything evenly.
Line a cookie sheet with parchment paper. Use a one-inch cookie scoop to scoop out the macaroons and space them about 1-inch apart on the cookie sheet.
Bake the macaroons for 20 minutes. Remove and let them cool on the cookie sheet for five minutes, then transfer the macaroons to a rack to cool thoroughly.
Calories: 118kcal | Carbohydrates: 13.8g | Protein: 1.6g | Fat: 7.2g | Fiber: 1.5g | Sugar: 11g