Coconut Macaroons

An irresistible easy to make sweet dish with lots of coconut is a must try! Its crispy from outside and soft from inside and can be eaten as a dessert or evening snack. Good treat for kids and even men who have a sweet tooth.

2 ½ cups sweetened, shredded coconut
¼ cup coconut flour (optional)
½ cup chickpea water (from the can) or Blend 2 tablespoon of butter with ½ cup milk
¼ cup sugar
1 teaspoon vanilla or almond extract
¼ teaspoon salt
Please check (Measurements)

Process: Place an oven rack in the bottom third of the oven and preheat to 250 F.
For deeper coconut flavor and extra-crispy macaroons, spread the coconut on the baking sheet and toast until it starts to show some color. Let cool slightly before using.
Combine the chickpea water, sugar, vanilla, and salt in a mixing bowl. Whisk until the liquid and sugar are completely combined and the mixture is frothy. Increase the oven temperature to 350F.
Pour the coconut over the mixture and stir until the coconut is evenly moistened. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on a parchment paper. Put them on a baking tray and bake the macaroons for 15-20 minutes until golden. Cool the macaroons for 5-10 minutes and then serve.

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