Stellar Coconut Macaroons
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
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.
SO HOW'D IT GO?
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.
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!
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!
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!
i'd go for it!
;)b
Another question:
Would coconut milk be a good alternative, or would it be too too much?
Thanks!
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!
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!
These were delicious!! I made them using the last of my Silk Nog and the 2 tbls cocoa powder that Laurabs suggested. I didn't have a problem at all with these falling apart. I added the teaspoon of oil (I used canola...it was all I had)....maybe that helped. I'll definately make these again as I loved them and because of the fact that my omni family liked them too.
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