I recently learned about aquafaba and have been stock piling it in my fridge, trying out new recipes to find delicious ways to use the chickpea water. That’s right, chickpea water – so when you open a new can of chickpeas, start saving that liquid from the can instead of draining it down your kitchen sink! The liquid from canned chickpeas, aka aquafaba, can be used in place of egg whites in many recipes.
Most recently, I have been testing out recipes for aquafaba meringues. This past weekend, I tried out a couple meringue style recipes, but my favorite by far, was these Coconut Meringue Cookies.
The Home Baked Vegan’s Coconut Meringue Cookies are:
– Vegan (that means this recipe was made with no dairy, eggs, or honey)
– Gluten free
– Soy free
– Nut free
– Crunchy, light, melt in your mouth cookies
Here is the recipe for Vegan Coconut Meringue Cookies with Aquafaba:
3/4 Cup Aquafaba
1 Cup Sugar
1 tsp Cream of Tartar
1 Cup Shredded Coconut, blended into powder
2 Tbsp Shredded Coconut for sprinkles
In a cold mixing bowl, use an electric mixer to whip the aquafaba until it forms soft peaks.
Once soft peaks are forming, add the cream of tartar and continue whipping.
Slowly add sugar and continue whipping until stiff peaks form.
Once stiff peaks form, add the coconut and continue whipping until thoroughly combined.
Scoop the mixture into a piping bag, then squeeze 1 1/2″ drops onto a parchment lined baking sheet.
Sprinkle with shredded coconut.
Bake at 250′ for 1 hour.
Leave oven door closed for 30 minutes after baking.
Remove from oven, and let cool completely before removing from pan.
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