By now, if you are my regular reader, aquafaba must be a familiar name. For those who are new to my blog, Aquafaba is nothing but chickpea brine which comes in canned chickpeas. You can also easily make it at home by cooking chickpeas. Here is a post on how to do it. This chick pea brine somehow acts so much like egg whites and is a great boon for non egg eaters. I have also made Meringue cookies, Banana Bread and Italian Meringue Butter Cream with this. And I used it instead of egg whites in coconut macaroons also. And I am pretty happy with the result.
Usually recipes use sweetened coconut flakes which is readily available in the market, but as I don’t get it where I live, I opted for fresh grated coconut. So you can see the brown speckles in the cookies but other wise they are absolutely delicious. They are crispy on the outside and soft and chewy inside. The crispness of the outer layer depends on how much you bake these macaroons. When taken at slightly golden stage, they became softer when cool but when you leave the macaroons until nicely golden, they retained their crispness. I made these twice.
The first time, the macaroons were very nice but they got stuck to the parchment paper. So I had to make it again and this time, I greased the tray and place them on the tray. But still it is slightly hard to remove the macaroons from the tray. So while attempting, I suggest you butter the tray generously so that the macaroons come off easily. These macaroons are very easy to make. Just dump all the ingredients into the bowl, mix and shape and bake. No beating until stiff peaks. So even your kid can prepare these macaroons with a little guidance from you. This recipe is for fresh coconut only. Sweetened flakes won’t work as the liquid content is very less in this recipe.
Makes 15 macaroons
Freshly Grated Coconut – 1 cup, tightly packed
Granulated Sugar-3 tbs
Corn Flour-3 tbs
Aqua Faba – 2 tbs
Preheat oven to 190°C.
In a bowl take coconut, corn flour, sugar and aquafaba.
Mix it well with a spoon.
Generously grease a baking tray.
Pinch small portions and roll it into a ball.
Slightly flatten the bottom and place on tray.
Once all the dough is used up, bake the macaroons for 20-30 minutes in oven until the top is brown.
Remove from oven and let it cool for 5 minutes on wire rack.
Remove the macaroons using a spatula and cool them on wire rack.
Store in air tight jar.