Macaroons are becoming the new cupcake. People like them because they are light, colorful, and most of all, French. I have yet to gain one of these French wonders, but I have seen a lot of healthy Macaroons made of coconut floating about the Internet. So until I can figure out how to make a French Macaroon that is vegan, I will try out the coconut macaroons, because they look amazing. My result: Though not crunchy as I suspected, they are amazing. They are like soft, white, yummy, vacation pillows for the mouth.
Vegan Coconut Macaroons Recipe
Yields: 1 Dozen plus a few extras
2 cup unsweetened coconut flakes
1/4 cup all purpose flour
1/4 teaspoon cinnamon
2/3 cup coconut milk
1/3 cup agave nectar
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
Add coconut flakes, flour, cinnamon, and salt to a large mixing bowl. Stir until well combined.
In a separate, small mixing bowl whisk together coconut milk, agave nectar, and vanilla extract.
Stir the wet ingredients in with the dry ingredient. Mix until everything is evenly coated and sticky.
Use a cookie scooper, or a spoon, to drop perfect rounds of coconut macaroon delight onto the prepared cookie sheet at least an inch apart.
Bake for about 15-18 minutes until lightly browned.
Allow to cool on baking pan before allowing any paws nears your decadent delights.
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