Vegan, Refined Sugar Free Coconut Macaroons


 The name of what to call these little bundles of coconut heaven took a while.  I THINK they are macaroons.  I remember calling them coconut snowballs but my dad swears we called the coconut haystacks! 

This recipe is the child of a vegan meringue blog post father and Darina Allens’s Coconut Kisses mother, from her book Ballymaloe Cookery Course! 



130ml chickpea liquid (aquafaba)

1/4 teaspoon guar gum

100g xylitol*

100g fresh dessicated coconut


Heat your oven to 150C conventional.

In a food processor using the whisking attachment or with an electric whisk, whip the chickpea liquid to stiff peaks. This can take 5-10mins.

Add in guar gum & xylitol until you cant hear the xylitol crystals agains the bowl.  You will get a marshmallow, shiney consistancy.

If using a machine, remove the meringue into a seperate bowel and fold in dessicated coconut until it is all blended with the mergine mix.

Spoon smallish drops onto a greased or baking paper covered baking tray and bake for 20mins.

After you have eaten about 5, you’ll wish you never found this recipe πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚ 

* xylitol is a sweetener made from the sap of a birch tree.  It comes in granulated form.  Studies have shown it to have little or no effect on our blood sugar levels making it an excellent sweetener for baking.  Its also used on the specialed ketogenic diet.  However, there is always an however when it comes to sugar or sweeteners. It can cause digestive irritation if used in excess, meaning you may need the loo quickly if you have eaten too much.  I personally find it sweeter than conventional sugar, so I use a lot less.  Feel free to reduce the amount in the recipe!!!


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