These macaroons are super easy to make! If you’ve seen my post for coconut cookies, you’ll see that the recipes are very similar. Essentially the only difference is the addition of ginger to this recipe and the amount of whip on the aqua faba, sugar mixture. These macaroons have a very light whip and the cookies have a stiff peak whip.
- 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)