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
Servings: 10
120 g shredded coconut
60 ml aquafaba
70 g sugar
1 tablespoon potato starch
a pinch of vanilla
Steps
Mix the aquafaba with the sugar and vanilla until the sugar begins to dissolve.
Add the shredded coconut and potato starch, then mix into a thick, moist mixture.
With lightly moistened hands, shape small mounds and place them on parchment paper.
Bake at 175–180°C for 12–16 minutes, until the tips of the coconut turn golden.
Let the macaroons cool before removing them, as they crumble easily while hot.
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