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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.
Leave plain or drizzle with chocolate or frosting.

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


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  :)>>>


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.


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!


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.



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.


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.


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 cupcakes may be happening soon.


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 : )


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.


These were fantastic! I've always had trouble getting macaroon recipes to turn out right, and this worked perfectly.



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