Add the aquafaba, cream of tartar and salt into a bowl and whip it until the aquafaba creates soft peaks. This takes about 15-20 minutes.
While continuing to whip, slowly pour in the sugar. Continue to whip a little longer until stiff and glossy peaks form.
Add the desiccated coconut into a separate bowl and add half of the meringue. Fold in the meringue.
Add the second half of the meringue and fold in.
Line a baking tray with a silicon mat or baking paper. Add about 1 tablespoon at the time onto the silicon mat, creating little mounts of coconut meringue.
Bake the macaroons for 50 minutes at 140°C fan. Turn the tray by 180° after 30 minutes to ensure even baking and browning.
After baking, let the coconut macaroons cool down. Once cooled, place them into the freezer for 1 hour.
Once the coconut macaroons are solid, melt the chocolate in a double boiler or in the microwave.
Drizzle the chocolate over the macaroons.
Store the macaroons in the freezer to keep the texture chewy in the middle but firm on the outside.
Keyword aquafaba, chocolate, coconut, cream of tartar
Nutrition Facts
Coconut Macaroon
Amount Per Serving (25 g)
Calories 123Calories from Fat 87
% Daily Value*
Fat 9.7g15%
Saturated Fat 8.2g51%
Trans Fat 0g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.7g
Cholesterol 0mg0%
Sodium 30mg1%
Potassium 95.5mg3%
Carbohydrates 9.5g3%
Fiber 2.5g10%
Sugar 6.6g7%
Protein 1.2g2%
Vitamin A 1IU0%
Vitamin C 0.2mg0%
Calcium 5.7mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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