Aquafaba Coconut Macaroons
Aquafaba is the water in which legumes are cooked, and quite magically, it can be whipped up to stiff peaks like egg whites, and can be used in substitution. The aquafaba from jovial chickpeas is of extremely high quality due to our unique soaking and cooking process.
- Our chickpeas are soaked overnight.
- In the morning, they are drained and rinsed.
- The glass jars are filled with beans, then the jars are filled with fresh water and salt, then cooked right in the jar.
- The aquafaba is therefore very pure, it has a clean flavor with no hint of tin, and it whips up very well. In fact, the aquafaba from one jar of our chickpeas and ½ cup of sugar yields 3 cups of fluffy mock-egg whites.
We thought we would try our aquafaba in a Classic Coconut Macaroon. We did add 1/2 cup of flour to the macaroons to get the perfect texture, and the flavor is most definitley a wow. No one tasting these macaroons will know they are made from acquafaba and not eggs- promise! Next, we are going to try our hands at frosting!
Aquafaba Coconut Macaroons
Makes 16 cookies
- One 13-ounce jar of jovial chickpeas
- ½ cup (100 g) granulated sugar
- ½ teaspoon cream of tartar
- One 14-ounce (396 g) bag of sweetened shredded coconut
- ½ cup (60 g) jovial No. 3 Gluten Free Pastry Flour (now called jovial Multi-Purpose Gluten Free Pastry Flour) (may be substituted with any gluten free flour) or ½ cup (60 g) Jovial All Purpose Einkorn Flour
- ¼ teaspoon fine sea salt
- ¼ teaspoon pure almond extract
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Drain the chickpeas through a fine-mesh strainer over a bowl, and reserve the beans for another use. The remaining liquid from the chickpeas is called aquafaba.
- In a standing mixer, fitted with a wire whip attachment, add the aquafaba and process on medium speed for 30 seconds until foamy. Add the sugar, and cream of tartar and beat on high speed for 5 minutes until the mixture forms soft stiff peaks.
- In a large bowl, mix together the coconut, flour, salt, and extract and mix until the coconut is evenly coated with the flour.
- Fold the coconut into the aquafaba. Shape 2 tablespoons of the macaroon mixture into a ball or cone and place on the prepared baking sheet, spacing them 1½ inches apart.
- Bake for 25 minutes until lightly browned. Let cool on the baking sheet and serve.
- The macaroons can be stored at room temperature in an airtight container for up to 2 days or in the refrigerator for a week.
For smaller macaroons, you may also shape 1 tablespoon dough and bake, in two batches, for 18 to 20 minutes. Yields 36 macaroons.