Delicious gluten-free vegan coconut macaroons. So yummy my non-vegetarian partner loved them so much I had to fight him off long enough to take a picture.
1 can low salt chickpeas
250g desiccated coconut
2 cups icing sugar
100g glace cherries, roughly chopped
Drain the liquid from the chickpeas into a mixing bowl
Beat on high for about 5 minutes until thick and foamy
Add 1 cup of icing sugar and beat until sugar dissolves
Add the second cup of icing sugar and beat until sugar dissolves
Put the coconut and chopped glace cherries in a bowl and slowly add the chickpea and sugar mix stirring well as you go until you get a thick mixture. You can use the dough mixer to do this if it’s easier but don’t add too much of the chickpea foam.
Take dessertspoon sized scoops of the mixture and press firmly into balls
Place on a baking tray and bake at 100C for 45 minutes.
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