Ingredients

The following ingredients have 4 Servings
  • 10 oz (290 g) sweetened shredded coconut
  • 7 oz (200 g) sweetened condensed milk
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/4 cup (60 ml) aquafaba (chickpea brine)
  • 1/2 cup (100 g) semi-sweet chocolate chips, ((optional))
  • 2 teaspoons coconut oil ((optional))

Instruction

  • Preheat the oven to 325º F (165 º C). Line a large baking sheet with parchment paper.
  • Combine the coconut, sweetened condensed milk, and vanilla in a medium mixing bowl. Set aside. 
  • Beat the aquafaba, with an electric mixer until stiff peaks form. 
  • Carefully fold the whipped aquafaba into the coconut mixture.
  • Using a cream scoop (about 1 ½ tablespoon), form heaping tablespoons of the mixture into mounds onto the prepared baking sheet, spacing about 1 inch apart.
  • Bake for about 25 -28 minutes, until the bottoms and edges are deeply golden, and the tops are lightly golden. Let the macaroons cool on the baking sheet for 2 – 3 minutes, then transfer them to a rack to cool completely.