Coconut Macaroon Nests

Takes 45 Minutes,
Serves 6

Adapted from Minimalist Baker. Click here for original recipe with photos and tips!

Ingredients:

• 4 cups packed shredded unsweetened coconut (I used Trader Joe’s coconut)
• ½ cup aquafaba (liquid from canned chickpeas – about one can’s worth)
• Optional: 1/4 tsp cream of tartar (to help the aquafaba stiffen)
• 7 Tbsp maple syrup, divided
• 1 tsp vanilla extract
• 1/4 tsp sea salt, plus more to taste
• 2 Tbsp melted coconut oil
• Vegan chocolate eggs or jelly beans for garnish

Instructions:

1. Preheat oven to 350 degrees and spread coconut on a baking sheet. Toast for 5 minutes or until just slightly golden brown. Remove from oven and reduce oven temperature to 325 degrees.
2. Transfer coconut to a food processor (or a mixing bowl) and add 3 Tbsp maple syrup. Pulse a few times (or stir) to combine, being careful not to overmix. This will slightly moisten and sweeten the coconut. Set aside.
3. To a large mixing bowl, add aquafaba and cream of tartar (optional), and whip with a hand or stand mixer.
4. Once fluffy and semi-stiff peaks have formed, add remaining 4 Tbsp maple syrup, vanilla, and salt and whip again to combine. Lastly, pour in melted coconut oil and whip again to combine. At this point, taste your aquafaba and see if it needs any more sweetness. But don’t go overboard with the maple syrup or it may deflate your aquafaba. (I added a couple tablespoons of coconut sugar.)
5. Start with adding 3/4 of your coconut to the aquafaba and fold/stir to combine. If it looks too wet, add more coconut flakes a little at a time until you get a very moist “dough”. If the dough is too wet, they won’t rise in the oven. If it’s too dry, they will be crumbly. So be sure to add a little at a time until the proper texture is achieved. If you add all of the coconut and it still appears too wet, it’s fine to add a little untoasted coconut!
6. In 3 Tbsp amounts, scoop mixture into muffin tin lined with cupcake liners. Gently form into small “nests” by pushing in the middles of each macaroon and pushing the outsides along the edges.
7. Bake at 325 degrees for 25 minutes. Then increase heat to 350 degrees and bake for 5-7 min more or until golden brown and semi-firm to the touch.
8. Let cool. Serve with chocolate eggs or jelly beans inside. Enjoy!