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Vegan Coconut Macaroons: Plain, Chocolate, Almond
For those who've been deprived of these divine coconut treats
These plain coconut macaroons, and the chocolate lover's version are adapted from The Joy of Cooking. These are the cookies that most of us remember as coconut macaroons - and they're very easy to make!
Try Coconut Almond Macaroons, adapted from Wanda Beaver's 'Pie In The Sky'. Her dessert cookbook is so wonderful, we want to veganize all the recipes!
Eighteen 2 inch cookies
Ingredients:
- 3 cups sweetened shredded coconut
- 3 Tbsp icing sugar
- 2/3 cups warm coconut milk*
- 1 Tbsp Ener G-Egg Replacer
- 1 tsp almond or vanilla extract
- *We used full fat coconut milk, but Lite would work too - it's the egg replacer that holds the cookies together
Cookie Directions:
- Preheat oven to 325 F
- Line 1 cookie sheet with parchment paper
- Mix coconut with icing sugar
- Warm milk slightly, whisk in Ener-G Egg Replacer
- Stir extract into milk
- Pour milk mixture into coconut mixture and mix thoroughly
- Drop by spoonful onto cookie sheets
- Bake 20-25 minutes until golden
- Allow to cool completely before removing from pan
- Chocolate Lover's Variation: Stir 2 T cocoa powder into the coconut milk while heating, otherwise make recipe as directed
- And don't forget to try Coconut Almond Macaroons
