Whenever I make hummus with canned chickpeas it's an excuse to make something with the aquafaba as well. It's a perfect vegan alternative to egg whites. I've been experimenting to make macaroons with the least amount of ingredients possible.

Makes about 16
1/2 c aquafaba
1 tsp cream or tartar or 1/2 tsp xanthan gum
1/2 c brown rice syrup
1 1/2 c desiccated coconut
1 1/2 c ground almonds
150g dark/bittersweet chocolate

Preheat oven to 170C. Line a baking tray with baking paper.
Simmer the aquafaba in a small saucepan over a low heat for a few minutes until the liquid has reduced and thickened. Whisk in the cream of tartar or xanthan gum and rice syrup. Pour into a bowl with the coconut and almonds and mix through. The mixture will be quite wet but thick enough to drop tablespoons onto your baking sheet. Leave at least 5cm between to allow for spreading.
Bake for 20 minutes, rotating the tray halfway. Then turn off the oven and leave in the oven for another 10-15 min until lightly golden brown. Transfer to a wire rack to cool. 
Melt the chocolate in a double boiler. You can pour into an icing bag and ice the macaroons as I have done or just spread melted chocolate on the bottom or drizzle on top.
The macaroons are moist and chewy. Store in an airtight container.