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Vegan coconut macaroons

updated

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Ingredients for 1 servings:

  • 150 ml chickpea broth
  • 1 tsp baking powder
  • 1 tsp locust bean gum
  • 70 g sugar
  • 150 g desiccated coconut
  • 1 pack of baking wafers

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

you don’t notice any difference, for 25 pieces

Drain the jar of chickpeas, reserving the liquid. Add the baking powder, locust bean gum, and sugar to the liquid. Beat with a hand mixer until stiff. This takes about 2-5 minutes. Fold in the desiccated coconut with a whisk. Spread the mixture onto the wafers using a piping bag. Moisten the baking paper and arrange the wafers on top. Bake for 15 minutes at 180°C.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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