Vegan coconut macaroons


Makes 20

180g chickpea liquid

160g caster sugar

280g desiccated coconut

100g gluten free flour

½ tsp gluten-free xanthan gum

150g vegan or plain chocolate, melted (optional)

  1. Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Line two baking trays with non-stick parchment paper
  2. In a large mixing bowl, whisk the chickpea liquid until frothy.
  3. Stir in the caster sugar,coconut, flour and xanthan gum. Mix until well combined.
  4. Using a tablespoon, roll the mix into balls and place on the lined trays.
  5. Bake for 10-20 minutes or until golden. Allow to cool completely.
  6. If desired, dip the bottoms of the macaroons in melted dark chocolate and drizzle the tops. Allow the chocolate to set.

Per Serving 182kcals, 11.8g fat (9.6g saturated), 19.3g carbs (12.3g sugars), 1.7g protein, 3.5g fibre, 0.012g sodium