Tropical Traditions - Recipe - Easy Vegan Macaroons

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: Kia, Lakeport, CA

easy-vegan-macaroons Untitled

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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 Anderson | 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.

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