This is a simple recipe that takes advantage of using chickpea water, which has been very popular in the vegan community used in baked goods and as a replacement for eggs. It's just chickpea water drained from the can that you've whipped. We like this recipe and will probably make these macaroons as often as we use chickpeas.
1/2 a cup or whatever is drained rom a 15 ounce can of chickpeas. Should yield 1 cup or more whipped aquafaba.
2 cups unsweetened shredded coconut
1 tsp vanilla extract
1/3 cup maple syrup
3 TBSP raw cacao powder
Pinch of salt
Preheat the oven to 325F. In a large bowl, mix the aquafaba using an electric hand blender and whip for about 4 minutes until it becomes thick and creamy. Add the vanilla. Next add the coconut and maple syrup to the aquafaba mixture and stir until all the coconut is evenly coated. Add the chocolate and pinch of salt and mix again. Use a well rounded teaspoon or cookie scoop to make round balls and place on a cookie sheet that has been lined with parchment paper. Bake for 20 minutes or until they start to brown slightly.