Description
This is famous macaroon recipe, gone vegan! They’re awesome and super easy to make. For an even extra special treat, melt dark chocolate and dip the bottoms of the macs.
Ingredients
Scale
- 3 cups lightly packed shredded coconut (sweetened)
- 1/3 cup granulated sugar
- 1/4 cup all-purpose unbleached flour (or GF flour blend)
- 2 tbsp potato starch
- 1/2 cup lite coconut milk
- 1 tbsp pure vanilla extract
Instructions
- Preheat oven to 350°F
- Baking sheet lined with a Silpat or parchment paper
- In a large bowl, mix together coconut, sugar, flour and potato starch, blending well. Add coconut milk and vanilla, mixing well until coconut is well coated.
- Scoop cookie batter onto prepared cookie sheets and bake for 20 to 25 minutes, or until cookies are lightly browned and toasty. Remove tray from oven and let cookies cool completely on baking sheet.
Notes
Copyright © 2009 Julie Hasson
