Coconut Macaroons

In the mood for an easy, vegan, soft, chewy, coconutty cookie that is… well… adorable?

Stop here.

Coconut Macaroons

Adapted from Chocolate Covered Katie; made 13

1 cup finely shredded unsweetened coconut
1 tablespoon whole wheat pastry flour
1/2 cup + 2 tablespoons coconut milk
3 tablespoons agave syrup
1 packet truvia (or +1 tablespoon agave)
1/4 teaspoon vanilla extract
pinch of salt

Preheat oven to 360°.

Combine all in glass bowl and then microwave 3 minutes on high. For pretty, spherical-ish cookies, use a melon baller, ice cream scoop or cookie scoop to deposit on parchment-papered pan.

Cook 14-16 minutes or until very lightly browned. Cookies will be very soft.

For chocolate, drizzle melted chocolate, dip, or make chocolate and pipe on with a plastic bag.

1 tablespoon coconut oil, melted
1 teaspoon agave
splash vanilla
2 tablespoons+ cocoa powder

Mix until combined, add more cocoa if not thick enough to pipe. Put in small ziplock, trim off corner, and design away.

Mmm.

I can’t believe I hated coconut for so long! These were so delicious. And much better texture than traditional egg/condensed milk/sugar-laden macaroons I’ve tried in the past.

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2 comments on “Coconut Macaroons

  1. hueynews says:

    your food is delicious and fun!

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