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 creamPreparation 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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