Indulge your sweet tooth with our decadent Pina Colada Macaroons! These are the perfect sweet treat for when those cravings hit and, since they are light and airy, also make for the perfect summer-time dessert. The best part about these macaroons is that they are completely vegan, as aquafaba was used in place of egg whites. This substitution has become quite popular in the vegan community, as this substance is made from liquid drained from a can of garbanzo beans, and, when whipped, transforms into the perfect fluffy texture ideal for baking. This recipe is so simple and healthy, it’s one that will hopefully become a summer staple in your house for years to come.
Vegan Pina Colada Macaroons
Serves: 34 macaroons
1 teaspoon coconut oil or grapeseed oil, optional
½ cup aquafaba (liquid drained from a can of garbanzo beans)
2 tablespoons arrowroot starch
1 tablespoon vanilla extract
1/4 cup maple syrup
8 ounces coconut milk
1/2 cup, crushed pineapple, drained
Dash of sea salt
2 1⁄2 cups coconut, unsweetened, shredded
Preheat the oven to 350 F. Use two baking sheets, lightly grease baking sheets with coconut oil or line them with parchment paper.
Pour the aquafaba into a medium mixing bowl, and whisk until peaks begin to form (about 10 minutes). Set aside.
In another mixing bowl, add arrowroot starch, vanilla extract, maple syrup, coconut milk, pineapple, and salt. Mix well, then fold the peaked aquafaba into this mixture.
Place batter in one-tablespoon portions onto the baking sheet.
Bake at 350 F for about 30 minutes until lightly browned.
Cool completely before taking them off the baking sheets.
Store macaroons in an airtight container for 5-7 days.