- 120 milliliter aquafaba (chickpea liquid)
- 2 cups shredded coconut
- 1/ 2 brown cane sugar
- 1 teaspoon vanilla extract
- 1/ 2 teaspoon cider vinegar
- pinch of salt
Whisk the chilled aquafaba with an electric mixer. Once it's white and fluffy, add the vinegar and the icing sugar.
Gently add the coconut and all the remaining ingredients.
Preheat the oven for 170 C degree. Prepare a baking tray with grease paper.
Scoop dollops of the mixture to the tray an inch apart from each other. Bake for 20-25 minutes. Make sure the bottom is cooked thoroughly.