Vegan coconut macaroons
juice (a few drops)
(or dark chocolate chips, optional)
Turn sugar into powder using a coffee grinder.
Whip aquafaba and lemon juice with an electric whisk adding sugar little by little until stiff.
Add coconut flour using a spatula and mixing gently from top to bottom, also add chocolate / cacao nibs (if using).
Shape cookies and line on a baking tray covered with parchment paper, using two teaspoons or a pastry bag.
Bake at 360°F for 12 to 15 minutes, until slighly golden. Allow the cookies to cool down completely before serving or storage.
vegan coconut macaroons
keep well in a tin stored in a cool, dry place and up to two weeks.