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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?

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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I just used this as a frosting for a german chocolate cake!  It's so yummy!  A little less coconut to make it smoother, and added chopped walnuts.

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These are easy, tasty and nearly all gone.

After I added the flour I worried it seemed there were a few tiny lumps, but actually these must have broken down when the coconut was added because they are not noticeable at all in the eating of them!

I rolled mine in little balls & they had an excellent crispy on the outside/gooey in the middle ratio. Also added a melted chocolate frosting on half of them. Will be trying again later this week with raspberry jam to see how this works. Very excited!
:)>>>

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OH MY GOODNESS. perfection.

i had no idea macaroons could be so easy.
to firm up the tops a bit without over-browning the bottoms, i stuck them under the broiler for about a minute after the 16 minutes of baking were up.

THANK YOU FOR THIS RECIPE! :)

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these were good but waaay too sweet for me!

i followed the recipe exactly. i had to use sweetened coconut since that's all there was at the store -> perhaps the cause of the extreme sweetness?

they also were not as crispy as i would have liked, and after a day got even softer. not sure if it's something i did.

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I just got done making these and had to stop myself from eating all of them. They are awesome!! Just remember to use a wisk and stir quickly when adding the flour as it thickens quickly. I had to shout for my partner to help me stir while I double-checked the recipe and got the last table spoon of flour ready. An extra set of hands really helps.

They came out perfectly and taste great, they get 5 stars from me!! I'll defintely be making these again.

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YUM! I had a random (first ever) craving for coconut macaroons and these were the winning recipe.  DELISH!  I used sorghum flour to make them gluten free, and it wasnt thickening up like I wanted to I threw in a little arrowroot/water mix at the very end. 

I also realized that the uncooked mixture would be the PERFECT german chocolate cake icing...so cupcakes may be happening soon.

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mmm good stuff.
I could have done with maybe baking them one minute longer as they were still a little sticky, but definitely a good kind of sticky.
My father-in-law loves coconut macaroons, he'll be getting some of these for his birthday now : )

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These are awesome!  Rave reviews at the playdate I served them at.
2 cups sweetened or unsweetened shredded coconut I used unsweetened
    1 cup of soymilk (can use rice or almond) if any less than 5 grams of fat add 1 teaspoon of vegetable oil  I used rice milk and coconut oil
    1/4 cup vegan sugar or 2 tablespoons agave or maple I used agave
    2 tablespoons flour I used potato flour to make them gluten free
    1 teaspoon vanilla
    1/4 teaspoon salt
    1/3 cup sugar if using unsweetened coconut (more agave)

I baked at 350 but they were falling apart so I lowered temp to 300 and left in oven another 10-15 minutes and they hardened up a bit.

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