Vegan Coconut Macaroons

May 08, 2021

How to make vegan coconut macaroons Start by putting your coconut flakes in a blender or food processor and pulse until the coconut is in small pieces. Start by combining the coconut coconut milk syrup almonds flour vanilla and salt.

Chocolate Dipped Vegan Coconut Macaroons Recipe Paleo Gluten Free Dairy Free Beaming Baker

Line a baking sheet with parchment paper or a silpat.

Vegan coconut macaroons. Bake Use a rounded Tablespoon or small cooke scoop to scoop batter onto a cookie sheet lined with parchment paper. Ingredients 7 bite-size macaroons you actually have to eat one in 2 bites or you can make them smaller For the apple topping. Add the coconut and vegan condensed milk to a mixing bowl and mix together.

Note The full printable recipe is at the bottom of this post Preheat oven to 350 degrees F. How To Make Vegan Macaroons. How to Make Coconut Macaroons.

For a chocolate coating optional melt vegan dark chocolate and coconut oil over a double boiler or in the microwave in 30 second increments until smooth and creamy. 2 apples I used 1 golden delicious and 1 royal gala any sweet apples will do 1 tablespoon demerara sugar Icing sugar optional For the macaroons. Vegan Coconut Macaroons with Apple.

Combine Ingredients Stir together unsweetened shredded coconut almond flour maple syrup coconut oil vanilla and sea salt in a medium sized bowl. 1 egg white can be replaced by 2 tablespoons of aquafaba. Please make these Vegan Coconut Macaroons and send me your pictures and comments.

Alternately you can chop the coconut. Bake for 20-22 minutes. Use a cookie scoop to scoop the coconut mix onto a parchment lined baking tray.

The prettiest photo of the macaroons was taken by vegan superstar Lisa Pitman when she was testing recipes for Vegan Chocolate. Let Cool Once done baking remove from oven and let cool. Vegan coconut matcha macaroons dipped in dark chocolate that are sweet moist soft and fluffy on the inside crisp on the outside and loaded with delicious flavors.

So next time you make hummus or rainbow hummus save the liquid. Homemade vegan coconut macaroons that are sweet moist and chewy on the outside with a gorgeous toasty golden brown color and a hint of caramel flavor which compliments the coconut perfectly. Theyre also probably one of the easiest vegan and gluten-free cookies Ive ever made.

Aquafaba is simply chickpea liquid. How to make vegan coconut macaroons In a bowl combine dessicated coconut and a can of Natures Charm sweetened condensed coconut milk. We make coconut macaroons without eggs.

Vegan Coconut Macaroons. Lisa is co-author of the gorgeous ebooks Tiny Treats and Edible Gifts as well as DIY Vegan with Nicole Axworthy. The word sounds very chic but it is not.

Combine the peanut butter nondairy milk potato starch sugar brown rice syrup vanilla and salt in a food processor and process to combine. And line two baking sheets with silpats or parchment paper. Then dip the macaroons into the chocolate and place on a parchment- or wax paper-lined baking sheet.

Theyre very easy to make. Preheat the oven to 350º F. These coconut macaroons are chewy and moist on the inside crispy and golden on the outside.

Preheat the oven to 320F 160C. There is a perfect substitute for egg whites. Aim for around 16 macaroons a few more is also fine.

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