Ingredients

Cookies:

2-2/3 cup sweetened shredded coconut
2/3 cup sugar
1/4 cup all purpose flour
1/4 teaspoon salt
2/3 cup aquafaba (chickpea liquid)
1/4 teaspoon vanilla extract

Toppings:

100 grams vegan chocolate (around 3 bars)
2 tablespoons almond milk
vegan sprinkles

Directions

Preheat your oven to 325℉. Using an electric mixer combine the aquafaba and salt until you achieve stiff peaks. You can make your own aquafaba or just take the liquid straight from a can of chickpeas. To learn more about how to whip it correctly or how to make it click here. In another bowl, combine the coconut, sugar, flour, and vanilla. Mix these ingredients together with your hands until everything is uniformly dispersed throughout. Once you have achieved the desired aquafaba consistency combine both bowls of ingredients together. Once again mix through with your hands. Massage the mixture until all of the coconut flakes are equally saturated.

Now, form your macaroons. You can pinch your mixture into medium sized mounds or scoop them onto your baking tray with an ice cream scoop. Make sure the baking tray is greased well with cooking spray or vegan butter. The recipe yields 10-12 macaroons. Bake them in the oven for about 25-30 minutes. Take the macaroons out when they have touches of golden brown color.

When the macaroons are done, pull them out of the oven and leave them to cool. While they cool you can prepare you toppings. Add your dark chocolate bars and splash of sweet almond milk to a glass bowl. place this glass bowl over a pot of water. The bowl should small enough to fit in the pot but big enough so that it wont sink. Melt the chocolate over your double boiler. Medium high heat is best, turn the temperature down when/ if the water begins to boil, you don’t want it to overflow. A rubber spatula is helpful for mixing as you go and scraping down the sides of the bowl. If you want a visual on how to use the double boiler method for melting chocolate check out this video.

Once your chocolate is melted, dip your macaroons straight into the chocolate or drizzle it over your cookies. I prefer the half dipped look. Place chocolate coated cookies onto a tray lined with parchment paper. While the chocolate is still wet, add you sprinkles as well! You can place your tray of cookies in the freezer or fridge briefly to harden the chocolate again. After that, the cookies can be stored at room-temperature. Enjoy!