Easy Vegan Macaroons
- 1-1/2 cups unsweetened almond milk (can substitute regular milk if desired)
- 2 tablespoons virgin coconut oil
- 2 tablespoons coconut cream concentrate
- 4-6 tablespoons whole organic sugar, depending on your taste
- 1 tablespoon organic cornstarch
- 1 tablespoon coconut flour
- 2 cups shredded coconut
- ½ cup coconut flakes
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 1/2 teaspoon Himalayan salt
- 24 whole almonds or walnut halves for garnish
- Coconut oil for greasing pans
Preheat oven to 400 degrees.
Heat milk of your choice, oil, coconut cream and sweetener of your choice on low until melted. Add cornstarch & coconut flour and whisk until smooth. Add milk mixture to all other ingredients in a large bowl and mix. Spoon batter in mounds about the size of 2 tablespoons onto cookie sheets well greased with coconut oil. Top with nuts and bake for 15-20 minutes, or until golden brown on tops and edges. Let cool before serving. Makes about two dozen.
Note: Sugar can be substituted with honey or xylitol. Use about 3 tablespoons of either one.
Recipe submitted by: Kai, Lakeport, CA
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This did NOT work at all! It was wayyyy too runny and didn't stick together. I had to add a lot more coconut after the first sheet fell apart, but that didn't work either. What exactly is holding this together?
# Posted By M
| 3/1/10 10:26 PM
Did you try adding some Xantham Gum? Probably 1/2 tsp...but certainly no more than 1 teaspoon. There's nothing in these to bind them.
# Posted By Jill
| 3/18/10 2:03 PM
The cornstarch and coconut flour is what binds them. Let the mix thicken after adding those two to the milk mix.
# Posted By Sarah
| 3/18/10 7:33 PM
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