Crispy Coconut Macaroons with chocolate

Take a bite of these rich coconut macaroons to be whisked away to a tropical paradise. Whipped chickpea liquid holds together sweet coconut flakes to make these moist, delicious cookies. They’re perfectly brown and crispy on the outside and soft and… — We’ve found a way to hold together sweet coconut flakes to make these moist, delicious cookies. They’re perfectly brown and crispy on the outside and soft and tender in the middle. Add a dark chocolate crust to kick up the decadence another notch. (Photo source: Jared Kent)

| Yield: 18 cookies | Time: 1 hour active; 45 minutes passive |

Ingredients

1 14-ounce bag sweetened coconut flakes

½ cup + 2 tablespoons cream of coconut (the thick, syrupy kind, can usually be found in the cocktail/mixer section of the grocery store or online)

1 tablespoon vanilla

1/2 teaspoon of salt

2/3 cup aquafaba (the liquid from a can of chickpeas)

½ teaspoon cream of tartar

1 cup dairy-free dark chocolate chips (optional)

4 tablespoons coconut milk (optional)

Preparation

Preheat the oven to 325F. Line two cookie sheets with parchment paper and lightly grease with cooking spray. In a large bowl, stir together the coconut flakes, cream of coconut, vanilla, and salt.

Pour the aquafaba and the cream of tartar into the bowl of stand mixer and, using the whisk attachment, beat the aquafaba on high for 10-12 minutes, or until stiff peaks form.

Using a rubber spatula, gently fold the beaten aquafaba into the coconut mixture just until incorporated. Do not overmix. The cookie batter should be slightly wet and sticky.

Use a small ice cream scoop or tablespoon measure to scoop balls of the cookie batter. Lightly press together with your hands so they’re compact. Place the balls of batter 1 inch apart on the cookie sheets.

Bake at 325F for 25-28 minutes. The cookies should be a light golden brown on the outside. Remove the cookies from the oven and allow to cool on a cooling rack for 20 minutes before removing them from the cookie sheet.

If desired, melt the chocolate with the coconut milk in a small bowl over a pot of simmering water.

Once the cookies have cooled, lift them up from the baking sheet and dip the bottoms in the melted chocolate. Return to the baking sheet and allow to cool for 20-25 more minutes to allow the chocolate to set.

Once the chocolate is set, they’re ready to eat.

Zero-waste tips

• Use the chickpeas from the can to make this chickpea & avocado salad or this hummus.

• Use the rest of the can of cream of coconut to blend into a Pina Coloda.