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Stellar Coconut Macaroons

What you need: 

1 cup nondairy milk ( if any less than 5 grams of fat, add 1 teaspoon vegetable oil)
1/4 cup vegan sugar or 2 tablespoons agave or maple syrup
1/4 teaspoon salt
2 tablespoons flour
1 teaspoon vanilla
2 cups sweetened or unsweetened shredded coconut
1/3 cup sugar, if using unsweetened coconut

What you do: 

1. Preheat oven to 350 degrees F. Boil milk on medium high and add "sweetener" of choice and salt. Whisk in flour. Boil for about 2 minutes and lower the temperature to medium low. Cook until it is slightly thinner than pudding. (about 5 minutes or so)
2. Add the vanilla as soon as it's done boiling. Mix in the coconut and excess sugar if using.
3. Drop rounded teaspoons onto a cookie sheet. Bake for about 16 minutes or until golden.
Enjoy!
Leave plain or drizzle with chocolate or frosting.

Preparation Time: 
about 30 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

So good! I used coconut milk and raw sugar. Used unsweetened coconut but didn't add extra sugar and thy were still delish!

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I've made these at least 4 times since I found the recipe in September. Everywhere I take them, they're a hit.

 

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Hi there, I'm an intern for Animal Place, a farmed animal sanctuary that also does outreach to the community about veganism and animal rights. We are compiling a list of recipes to give out to new vegans and I was wondering if I could use your recipe and picture? I would give you credit, of course.

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Loved the recipe. I used coconut milk and I only put 2 generous squirts of agave. That's all it needs, this recipe has way too much sweetness if I even half the sugar. It doesn't stick together though ): Maybe because I used flakes instead of shredded, definitely trying it next time.

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Amazing. Fulfilled my craving, for sure. I liked it so much, I talked about it on my blog!
http://veganrecipereview.blogspot.com/2012/01/sinful-macaroons.html
Thanks for sharing a delicious recipe!

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Just made these...they are delicious and my house smells wonderful!! They taste better after they are done cooling...thanks for they great recipe!

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Ho-ly cow. These are sooo great! I've made them 3 times this week! All I can say is wow! My mom LOVES them, she says they remind her of something she used to eat as a kid. :) Even my sister who is strangely suspicious of vegan treats (weird, I know) liked them.

Also, a big plus in my book is that they're seemingly impossible to burn, I mean, I'm sure you could do it, but they're pretty easy to not mess up! :D

Super awesome, thanks so much for the crazy easy, crazy yummy recipe!

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Very yummy for coconut fans! I melted carob chips and piped them onto the cookies to add a little fancy touch.

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These really are stellar, I LOVE them!  Quick, easy, and not a lot of ingredients (all of which I usually have on hand all the time).  I used plain rice milk, agave, and no added oil, about 2.5 cups unsweetened coconut with about half the suggested 1/3 cup sugar, and a tsp of both vanilla and almond extracts.  My first batch had the gooey issue that others have run into.  I should have baked them longer but I was worried to burn them in case they'd set once cooled.  So, for my second batch I baked them for about 20 minutes.  Then I turned off the oven and left them in for about another 5 minutes.  They came out so golden and toasty on the outside with just the right amount of gooeyness on the inside.  I stuck them in the fridge for about 7 minutes and then dipped them in some chocolate in my double boiler.  Probably my favorite dessert on here.  Definately want to make some with whole almonds inside.  Thanks so much for sharing!

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These were really good.  I added a 1/2 cup chopped raw almonds and 1/4 tsp of almond extract.  I think I made them a little to big, they were a little more wet then I would have liked them to be. But other than that they were great.  I also melted some non-dairy chocolate chips and dipped the macaroons in it.  MMMMMMMMMMM . They taste like Almond joys  :)>>>

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