Make the aquafaba: Place chickpea liquid (aquafaba) in stand mixer. Whip for 30 seconds. Add cream of tartar, beat for 5 minutes. Slow add sugar (1 Tablespoon at a time) .
In a mixing bowl mix together the instant espresso, oat flour and salt. Add coconut and almond extract. Fold in 2 1/2 cups whipped aquafaba.
Scoop out dough into small balls. Place on baking sheet and bake for 20-25 minutes.
Remove from oven, let cool on baking sheet then drizzle with melted dark chocolate.
These homemade Coconut Macaroons might be the easiest cookie recipe you've ever made! Crispy and golden on the outside yet soft and flaky on the inside!
Naturally gluten free and vegan, these little Mocha Macaroon treats are dipped or drizzled in chocolate and are loaded with sweet coconut flavor with a hint of coffee flavor.
Store these coconut macaroons in an airtight container for up to 5 days or in the fridge for up to 10 days.
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