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 – 2 inch knob of ginger, (depeding on how much you like ginger!) skin removed and grated
- 1 tsp vanilla extract
- 1/4 tsp salt (optional)
Preheat your oven to 350°F
Combine the aqua faba, sugar, vanilla, and salt into a bowl.
Using a whisk, beat until foamy. It will be fairly liquidy. Do not overbeat. You don’t want the mixture to form peaks.
Pour the coconut and grate ginger into the aqua faba mixture and stir until the coconut is evenly distributed.
Line a baking sheet with a parchment paper or a Silpat sheet.
Drop tablespoonfuls of the mixture into your hand and form into balls. The mixture is quite loose but you should be able to form balls. (I used my fingers to help shape them on the cookie sheet too.)
Place the balls onto the lined baking sheet. They can be spaced fairly close because they won’t spread.
Bake the cookies for about 15 – 20 minutes, until they’re golden brown on the top and around the edges.
Let the cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack.
Store the macaroons in an airtight container.