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Coconut Macaroons
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Source: https://recipheon.com/en/recipes/desserts/coconut-macaroons
About this recipe
These light, plant-based coconut macaroons are made with shredded coconut, aquafaba, sugar, potato starch, and vanilla. Aquafaba binds the ingredients and keeps the mixture light, while potato starch helps stabilize the cookies as they bake. Shredded coconut is the main ingredient, so no cream or glaze is needed for pronounced coconut flavor. Bake until the edges are lightly browned while the centers remain tender.
Ingredients
120 g shredded coconut
60 ml aquafaba
70 g sugar
1 tablespoon potato starch
a pinch of vanilla
Steps
Preheat the oven to 175°C with top and bottom heat and line a baking sheet with baking paper. Mix the aquafaba with the sugar and vanilla until the sugar begins to dissolve; there is no need to whip it into a foam.
Add the shredded coconut and potato starch. Mix thoroughly to moisten all the coconut. The mixture should be thick and moist and hold together when pressed with a spoon.
Divide the mixture into 10 equal portions. With slightly damp hands, shape small, compact mounds, gently squeezing the coconut together, and place on the paper with spaces between them. Aim to make them all a similar height.
Bake on the middle rack for 12–16 minutes, until the coconut tips and lower edges turn lightly golden. Do not wait for the whole surface to brown deeply, as coconut dries out quickly.
Leave the coconut macaroons on the baking sheet until slightly cooled and stable. Lift with a wide spatula, supporting the bases; the hot mounds crumble easily. Allow them to cool before serving.
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