Eggless Coconut Macaroons

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Eggless Coconut Macaroons
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
35
Ingredients
30 grams Tapioca starch
1 generous pinch Carob
4 Tbsps cold vegan Whipped cream
70 grams powdered sugar
1 tsp Vanilla sugar
50 grams Coconut flakes
How healthy are the main ingredients?
Whipped cream

Preparation steps

1.

Preheat a convection oven to 160°C (approximately 325°F). Line 2 baking sheets with parchment paper.

Place the tapioca starch and carob powder into a mixing bowl. Stir in 100 ml (approximately 1/2 cup) of water. Beat with an electric mixer or food processor on low for 1 minute. Beat for an additional 4-5 minutes on high until the mixture is thick and airy. Add the cream and beat for another 4-5 minutes. The mixture should be very airy and have more volume. Gently fold the icing sugar and vanilla sugar into the mixture. Fold in the coconut.

2.

Using 2 moistened teaspoons, dollop the batter onto baking sheets. Bake for 30 minutes. Remove and cool for 10 minutes. Remove and cool completely on wire racks.

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