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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 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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these taste really good, but fell apart and the STICK LIKE MAD! it is the time to use a splat mat or whatever they are called when you make these. i might try reducing the "condensed milk" down more and adding some ener-g powder or flax to help hold them together better. oh, also used soynog for the milk. YUM.

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i clarified the recipe. the heated, thickened soymilk is the the "evaporated milk" (but i think should be condensed milk, since it is thick and sweet).

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this could be a stupid question, but when you say add the "evaporated milk" what does that mean? you've already used the soymilk and all the other ingredients, as far as i can tell, are called for already.
thanks

at that point, just mix the dry ingredients (coconut and sugar, if using) and the wet ingredients (the soymilk concoction that's heated on the stove - which is, I think, the "evaporated milk") together.

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this could be a stupid question, but when you say add the "evaporated milk" what does that mean? you've already used the soymilk and all the other ingredients, as far as i can tell, are called for already.
thanks

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ok, I went into making this recipe by following it to the letter, but then, halfway through, decided to make chocolate macaroons instead.

I added about 2 tablespoons cocoa powder to the wet ingredients. it got kind of thick so I added some water. when I mixed it all together (wet ingredients and coconut) it was pretty moist, and I was afraid they wouldn't hold up after baking. I baked them for about 20 mins, let them cool on a plate, and they ended up great! the outsides are kind of crispy, while the insides are moist choclatey. I don't know what the original version of this recipe would be like, but what I made was a hit with the family. so... success!

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Since I love all recipes by PIP, I decided to make this right away....yes at 11:30pm!  I used agave for the sweetner and it was declared a success by my bf. Its so easy too.

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