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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?

Oh - these are much too easy and far too tasty, I'll have to be careful or I could become a diabetic vegan real easily with these. ;)

I think mine needed a touch more flour, although, I have to admit, I rarely use a measuring cut and I didn't here either - they were a bit 'undercooked' in the center, (my faulty eyeball measuring, for sure) but even so, OMG - I've died and gone to coconut heaven.

Next time I'll measure the ingredients and and give them all a half dunk in chocolate or do a chocolate drizzle over them.

Fantastic recipe - thank you, prettyin_punk!!!

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These were really good, I served some on a cookie platter at an out door wedding I went to, no one had a clue they were vegan...

They were just very sticky and I had a hard time shaping them.

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There definitely are delicious. I added 1/2 almond extract and made half of them chocolate.  I added mini chocolate chips with the intention of making them just chocolate chip, but of course the chips melted in the warm coconut mixture and they became chocolate macaroons. I added some chips on top though. 

I would classify these as candy more than cookies because they are very sugary and gooey.  I had unsweetened coconut so I added the extra sugar, but I'm afraid that it was a bit too much. I like sugary things but it wasn't exactly what I was looking for.  I would probably add a bit more coconut and flour and reduce the sugar next time.  Still stellar as they are though!

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I had some trouble with this recipe.  The flour clumped up when I added it to the boiling soymilk.  I ended up using a hand mixer and straining it.  Next time, I think I'll make a roux to avoid the mess -- or maybe try adding some dissolved cornstarch instead.

Nonetheless, the finished cookies are delicious!  I love love love coconut and these hit the spot.  I particularly like how the little wisps of coconut brown in the oven - yum!

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These turned out really good.  I've never had a real macaroon before so I don't really have anything to compare it to.  I baked them on parchment paper and they didn't stick too bad.  Good Recipe!

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i'd go for it!
;)b

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Another question:

Would coconut milk be a good alternative, or would it be too too much?

Thanks!

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I've never been too crazy about macaroons, but I was trying to make a diverse collection of cookies and things for a tea party. I made these and they were amazing, especially since I tried one when they were right out of the oven. I recommend doubling the recipe as generally I like to fill up two baking sheets when I bake things, and these filled up one. This a really great recipe for people who hate racking up dirty dishes, as all it requires is a pot and a cookie sheet!

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These are brilliant.  Super easy to make.  I couldn't make just one batch (macaroons being my favorite cookie!), so I made the first batch regular (I added a bit of canola oil to the soymilk, teaspoon or two), and for the second I added (thanks for the chocolate idea laurabs!) half of a Newman's Own Sweet Dark Espresso Chocolate Bar to the soymilk after it had condensed--coconut and coffee?! really?!?  yes! this turned out to be a really good thing to do.  These will be made very frequently. Thanks so much for the recipe!

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