Farm Macaroons
Macaroons originated in Italy and were introduced to France in the 16th century. They have since become a popular dessert worldwide.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Ingredients
- 2 cup Shredded Coconut
- 1 cup Almond Flour
- 3 tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
- 0.5 cup Aquafaba (Chickpea Brine)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine shredded coconut, almond flour, maple syrup, vanilla extract, and salt. Mix well.
- In a separate bowl, whip aquafaba until stiff peaks form.
- Gently fold the whipped aquafaba into the coconut mixture.
- Using a cookie scoop or spoon, drop rounded tablespoons of the mixture onto a baking sheet lined with parchment paper.
- Bake for 15 minutes or until the edges are golden brown.
- Remove from the oven and let the macaroons cool on the baking sheet for 10 minutes.
- Transfer the macaroons to a wire rack to cool completely.
- Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 18g6%
- Sugars 14g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.