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Simple Coconut Macaroons [Vegan]

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This recipe is for perfect coconut macaroons that won't fall apart. They're free of refined sugar, but still sweet. As they bake, the coconut toasts and takes on a delightfully nutty flavor. You don't need any special ingredients to make these, either—everything you need is likely already in your pantry.

Simple Coconut Macaroons [Vegan]

Calories

110

Serves

20

Ingredients

  • 2 cups shredded unsweetened organic coconut
  • 1/2 cup coconut milk (full-fat from a can or freshly homemade), lukewarm
  • 2 teaspoons coconut oil, soft but not liquid
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure stevia extract powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut sugar or palm sugar

Preparation

  1. Preheat oven at 375°F and line a metal baking sheet with parchment paper.
  2. Mix all of the ingredients together.
  3. Gently scoop 1 tablespoon of the coconut mix and carefully drop on the prepared baking sheet. Use a small cookie scoop or a tablespoon if necessary.
  4. Bake on the middle rack for 20 minutes, or until the edges and bottom are slightly brown.
  5. Bump up your oven to its highest temperature and bake for 3 minutes or until the coconut macaroons are golden brown.
  6. Cool completely on a cooling rack and serve.

Nutritional Information

Total Calories: 2197 | Total Carbs: 127 g | Total Fat: 189 g | Total Protein: 17 g | Total Sodium: 1695 g | Total Sugar: 49 g

Per Serving: Calories: 110 | Carbs: 6 g | Fat: 9 g | Protein: 1 g | Sodium: 85 mg | Sugar: 2 g

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AUTHOR & RECIPE DETAILS


photo

I’m Joyce Gan, the recipe developer, blog post writer, and food photographer behind Light Orange Bean.I share many healthy, vegan-friendly dinner dishes, sweet snacks, and desserts with various flavor combinations on my blog.


 

 

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44 comments on “Simple Coconut Macaroons [Vegan]”

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Jocelyn
8 Months Ago

Wow, these are even better than I expected. Such a perfectly chewy bite! I omitted the stevia and subbed 1/2 cup tapioca starch for the 1/4 cup cornstarch, added the zest of one lemon and a handful of lightly toasted slivered almonds. Then I drizzled half of the batch with dairy-free 70% dark chocolate. YUM! (Without the stevia they are not very sweet but I like that--for more sweetness, if you don\'t like stevia (like me), you could likely just add more sugar.


Reply
Kenzie Lewis
1 Years Ago

The cornstarch ruined it for me. Is there another option?


Reply
Lindsay Brendis
1 Years Ago

Raina Cumby!


Reply
Thuy Nguyen
1 Years Ago

Steven Nguyen Is this the one we bought at StaterBros? It was so good! I love coconut


Reply
Emma Allen
1 Years Ago

Emma Ledingham lets make these now!!


Reply
Sharee Plumridge
1 Years Ago

Melody Freestone get on to this lol


Reply
Gloria Yates
1 Years Ago

Kaitlynn Schaible


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Clark Chambers
1 Years Ago

Stacy Roe


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Ari MoMo
1 Years Ago

Cari Moya


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Olívia Martins
1 Years Ago

Joana Martins


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