I first made these cookies when I was making coconut macaroons. They happened by accident. A happy accident I think! My first time making macaroons using aqua faba (the liquid left over in a can or cooked chickpeas).
I was very excited to experiment, as I do with recipes that are conventional (non vegan), which I ‘veganize’, and especially because I’m fairly new to aqua faba and have had great success with it.
Anyway, back to the macaroons. I looked at many conventional recipes and used a combination, with tweaks (and replacing the egg whites with aqua faba) of a few to make my macaroons. Having never made them before, I accidently overbeat the aqua faba and sugar until stiff peaks formed. I’ve since learned that to make macaroons, the sugar, aqua faba mixture should be foamy, not mixed to stiff peaks.
I was expecting macaroons, but instead, the batter spread and I ended up with these light and crispy cookies.
Hope you enjoy them as much as I do!
coconut cookies (vegan and gluten free)
- 5 cups unsweetened shredded coconut ( 1 – 250 g bag)
- 3/4 cup aqua faba, refrigerated (liquid from one tin of chickpeas, run it through a strainer)
- 1/2 cup organic cane sugar
- 1 tsp vanilla extract
- 1/4 tsp salt (optional)