Vegans and vegetarians are often told to eat a lot of protein, and that protein often comes from a rather simple source, beans. No matter the variety, beans become a pantry staple for most people omitting animal products from their diet. What if I told you that with those cans of beans you could make a sweet, virtually guilt free dessert? It’s true, all thanks to aquafaba. What is aquafaba, you may ask, well, have you ever drained a can of chickpeas? There’s your answer. Aquafaba is the liquid in which beans have been cooked and caned in. The viscous liquid lends itself wonderfully to desserts traditionally calling for egg whites. When whipped, aquafaba forms stiff peaks due to its high starch and protein content (read more here). Aquafaba can be used for a wide variety of things, including meringues for pies, pavlovas, mousses, mayo, and you guessed it, macaroons. This recipe is simple, minimal, and a great way to utilize an often discarded product!
2 – 2 ½ cups of coconut flakes
1/3 cup aquafaba (preferably from chickpeas)
1/4 tsp of cream of tarter
1 tbsp coconut oil
1/3 cup of maple syrup
1 tsp of vanilla
- Preheat oven to 300 °F. Spread coconut evenly on a baking sheet and toast until golden brown.
- Meanwhile, in a stand mixer whip the aquafaba, cream of tarter, and vanilla until stiff peaks form.
- When the coconut has been removed from the ov
en and allowed to cool, add 2 cups to the aquafaba mixture, along with the
- maple syrup, coconut oil and cinnamon.
- Gently, key word GENTLY, fold in the coconut and other ingredients.
- If the mixture is too wet, add in a more coconut a lit
- tle at a time until a moist “dough” forms
- With a small ice cream scoop or tablespoon, scoop the mixture onto a parchment lined baking sheet and bake for 15-20 minutes.
- Once the first bake is completed, increase the over temperature 350 °F and bake for another 8-10 minutes.
- Let cool and enjoy as is, or top with a drizzle of melted chocolate for and added treat!