½ cup aquafaba (this is the liquid that is in a can of beans—I used garbanzo)
½ teaspoon vanilla extract
2 ½ cups unsweetened shredded coconut
¾ cup sugar
Pinch of salt
Preheat oven to 325 degrees. With an electric hand mixer on medium, whip the aquafaba until white and foamy, about 2 minutes. Add vanilla extract and stir. Stir in coconut, sugar and salt. Use a tablespoon to measure a mound of cookie dough and squeeze gently to hold the mixture together. Place the mounds on a parchment paper-lined baking sheet. Bake until golden, 15-20 minutes.
My husband loves coconut macaroons and missed them once he went vegan. I could tell when he bit into his first cookie that this recipe was exactly what he was looking for. The dough will feel a little crumbly when you are forming the mounds, but it will hold together well when baked.