Eggless Coconut Macaroons Recipe

This eggless coconut Macaroons is one of my favorite. I have found an excellent substitute for egg white, the Aquafaba.

The coconut macaroons binds well with aquafaba.

 Aquafaba is simply chickpea brind which you need to whip it same as you whip an egg white. The aquafaba does not taste like the brine when it is whipped and baked. You can make meringue with it, just beat it on high for 20 to 25 minutes until peaks form! I enjoy working with egg replacement and I prefer the aquafaba!

In this macaroon recipe, I have whipped the aquafaba for 5 minutes until bubbles forms as condensed milk is used.

Ingredients:

1 cup dehydrated coconut powder

1/2 cup sweet condensed milk

3 tbsp aquafaba

1 tsp vanilla essence

Method --

Mix the sweet condensed milk and vanilla essence with the coconut powder.

  

Beat aquafaba on high for 5 minutes or until you can see bubbles forming.

Now fold it into the coconut mixture

Gently mix well until combined

 

Now with your spoon, scoop out equal sized macaroons one by one and tap each on a silicone baking tray. Do not use margarine/butter greased baking tray for this recipe but you can use parchment paper instead if you do not have silicone bakeware. Bake on a preheated oven for 25 minutes or until the top of the coconut macaroons are crunchy. Let cool before removing.