Coconut Macaroons

I saw this vegan and gluten free coconut macaroon recipe on Meghan Markle's Netflix series called With Love, Meghan. I was surprised at how easy they are to make and yet they seem really fancy and taste very decadent. I have made them a handful of times in the last month with great reception from all whom have tried them. I feel like going into the holidays I will be making them many more times to come. 

Do you have a little milk frother for making lattes? I got one years ago on Amazon for $10. And even though I don't drink coffee or lattes, I find myself using that little frother all the time when baking. It makes whipping aquafaba a complete breeze (life changing if you want to make vegan merengues). It almost feels like magic watching the chickpea liquid quickly transform into fluffy white clouds in a matter of seconds with the frother! I highly suggest getting one if you don't have one already. If you have a frother to whip the aquafaba I would rate this recipe a 0 out of 10 for skill level!  

Ingredients:

1/4 cup aquafaba, whisked until foamy (I used a little handheld milk frother)

7oz can of sweetened condensed coconut milk

1 tsp vanilla

1/4 tsp salt

3 cups of unsweetened desiccated coconut

1 cup dark chocolate (I use Enjoy Life vegan/GF/nut-free chips)

1 tsp coconut oil

Preheat over to 350F

Whisk 1/4 cup of aquafaba (liquid from a can of chickpeas) until foamy. You can whisk them by hand, but I find it as simple as can be to use a little handheld milk frother. Once your aquafaba has double in size, add the sweetened condensed coconut milk (you can find this at most health food stores like Whole Foods) and vanilla. Stir. Add the salt and unsweetened desiccated coconut. Stir to combine. Use a cookie scoop to form little mounds of the coconut mixture and place on a parchment lined cookie sheet. I use my hands to make each scoop neat and tidy. Bake for 18-20 minutes until lightly golden brown (these burn easily so keep an eye on them at around 15 minutes). 

Remove from oven and let them cool completely. 

Melt the chocolate and coconut oil in a microwave safe dish for 1 minute. Give it a good stir. Place back in the microwave for 30 seconds. Remove and stir. If it isn't quite smooth you can do another 15 seconds. Give it another good stir until smooth. Drizzle the melted chocolate over the cooled macaroons. You can place them in the fridge to let the chocolate harden a little. Enjoy!