So easy to make these vegan treats. Instead of egg whites you use the brine from a chickpea can.

1 c aquafaba from 400g can drained chickpeas
pinch salt
1 tsp vanilla extract
1/2 tsp xanthan gum
1/2 c golden sugar
1/2 c rice malt syrup
2 c desiccated coconut
2 c almond meal

Preheat oven to 150C and line a baking tray with baking paper.
Whip up the aquafaba and salt in a food processor until thick and frothy. Add vanilla and xanthan to combine. Add sweeteners slowly. Transfer mixture to a bowl and mix in coconut and almond meal by hand until incorporated.
Roll into balls and place on baking sheet. The balls will flatten with baking. Bake for 12-15 mins until golden. Cool on the tray for a few minutes then transfer to a wire rack.
The macaroons will be crisp on the outside and chewy in the middle.
With the chickpeas you can make hummus or mash and whip to add to cookies or muffins.