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Simple Coconut Macaroons [Vegan]
This recipe is for perfect vegan 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 vegan coconut macaroons either—everything you need is likely... Read More
Ingredients You Need for Simple Coconut Macaroons [Vegan]
How to Prepare Simple Coconut Macaroons [Vegan]
- Preheat oven at 375°F and line a metal baking sheet with parchment paper.
- Mix all of the ingredients together.
- 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.
- Bake on the middle rack for 20 minutes, or until the edges and bottom are slightly brown.
- Bump up your oven to its highest temperature and bake for 3 minutes or until the coconut macaroons are golden brown.
- 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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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.
The cornstarch ruined it for me. Is there another option?