Vegan Coconut Macaroons

Summary

Ingredients

• 100 ml aquafaba (protein substitute)
• 80 g suar
• 1 tablespoon vanilla sugar
• 100 g coconut flakes
• Wafers

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Instructions

1. The aquafaba is stirred with a hand mixer on the highest setting for 3 to 8 minutes until foamy, gradually adding the sugar and vanilla sugar. A squirt of lemon can also stabilize the egg whites a little. Make sure that everything is absolutely fat-free, otherwise it won`t work with the egg whites.
2. If you can turn the bowl with the egg whites upside down and nothing comes out, the egg whites are firm enough to gently fold in the coconut flakes.
3. The dough can then be placed on wafers or directly on the baking sheet lined with baking paper.
4. The macaroons are baked in an oven preheated to 150 ° C for 20 to 30 minutes. Be careful, every oven is different and the temperature and baking time can vary slightly. Then let it cool down on a wire rack and store in a dry place.
5. The recipe for Aquafaba, vegan egg whites made from chickpea boiled water, can also be found here with Chef in my recipes.