Vegan Coconut Macaroons

Makes 16 cookies

Instructions

1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
2. 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.
3. 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.
4. In a large bowl, mix together the coconut, flour, salt, and extract and mix until the coconut is evenly coated with the flour.
5. 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.
6. Bake for 25 minutes until lightly browned. Let cool on the baking sheet and serve.
7. The macaroons can be stored at room temperature in an airtight container for up to 2 days or in the refrigerator for a week.