Here’s a simple and delicious recipe for Vegan Macaroons! These coconut macaroons are sweet, chewy, and perfect for satisfying your sweet tooth.
Yield: 12 Cookies
Ingredients:
- 2 ½ cups shredded unsweetened coconut
- 1/2 cup coconut milk
- 2 tbs maple syrup
- 1/2 cup organic cane sugar (or granulated sweetener of choice, ie: monk fruit or coconut sugar)
- 1/2 tsp salt
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract (optional, for extra flavor)
- 1/2 cup almond flour (or any nut flour)
Instructions:
- Prepare the Macaroon Mixture:
- In a large mixing bowl, combine the coconut, coconut milk, maple syrup, coconut sugar, salt, vanilla and almond extract (if using). Stir well until everything is fully combined.
- Add the almond flour and stir until combined.
- Form the Macaroons:
- Line a baking sheet with parchment paper.
- Using your hands, ice cream scoop, or spoon, form small mounds of the coconut mixture and place them on the baking sheet. You can make them as large or small as you prefer, but try to keep them uniform in size for even baking.
- Bake:
- Preheat your oven to 375°F.
- Bake the macaroons for 15, or until they are golden brown on the edges and firm to the touch.
- Cool:
- Remove the macaroons from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Serve:
- Enjoy your vegan macaroons on their own, or dip the bottoms in melted dark chocolate for an extra indulgent treat!
Tips:
- Storage: Store the macaroons in an airtight container at room temperature for up to 1 week.
- Chocolate drizzle: For a decadent twist, melt some dairy-free chocolate and drizzle it over the cooled macaroons.
- Texture: If you want a smoother texture, you can pulse the coconut in a food processor before mixing it in.
Enjoy your sweet and chewy vegan macaroons!
