These vegan Coconut Macaroons evolved from one of my son’s school project (on French pâtisseries) and a recipe from my mum.
As a child I used to love helping my mum making these.
They are really straightforward with 3 ingredients and I thought we could make a vegan version using aquafaba (chickpea brine). Aquafaba works here as a binder and also makes the mix wetter. You do not want to overwhisk it but simply make the chickpea brine frothy.
We shaped the macaroons as balls, but you can also pipe them into shapes. The melted chocolate bottoms (my son’s favourite part) are optional. Enjoy!