Vegan Coconut Macaroons
User Reviews
5
Vegan Coconut Macaroons
Description
The recipe begins by simmering coconut milk, sweetener, and salt with gluten-free flour until thickened, producing a glossy, sticky mixture that binds the shredded coconut thoroughly. Vanilla extract can be added for a gentle fragrance, and cocoa powder can be stirred in for those choosing a chocolate version. The carefully cooked base ensures the macaroons hold their shape during baking. Scooped onto prepared sheets, they develop a delicate golden brown hue on top after 16 minutes in a 350°F oven.
The resulting macaroons have a moist interior with a pleasant chewiness imparted by the shredded coconut and coconut milk. The recipe notes suggest various substitutions for milk and sweetener, offering flexibility for different dietary needs, such as using almond or rice milk, and alternative sweeteners like stevia or coconut sugar. The gluten-free flour mix recommended enhances binding without typical gluten structure.
This recipe suits those seeking a dairy-free, low-carb, or gluten-free cookie option that still delivers rich coconut flavor and a satisfying texture. Making half batches for chocolate and vanilla varieties is suggested to vary the treat. Baking stones or parchment-lined sheets work well for even baking.
Ingredients
- 2 cups coconut unsweetened, shredded
- 1 cup coconut milk
- 4 tablespoons low-carb sweetener see notes for alternatives
- 2 tablespoons gluten-free flour (use low-carb alternative if needed. See notes)
- 1 teaspoon vanilla extract (optional, but recommended)
- 1/4 teaspoon salt
- cocoa powder (optional, for the chocolate version. See Recipe Notes)
Instructions
- Preheat the oven to 350°F.
- Line a cookie sheet with parchment paper or prepare by greasing. (I use baking stones that require no pre-treating)
- In a heavy saucepan over medium heat, whisk together the coconut milk, sweetener, and salt.
- Add flour and stir completely
- Heat the mixture to a full boil and simmer for about two minutes or until thickened (if making chocolate version, add 2 tablespoons cocoa powder to the mixture)
- Remove from heat and stir in vanilla and coconut.
- Drop mixture by heaping teaspoonfuls onto the baking sheet. I used a cookie scoop to make things quick and less messy (and it makes nicely shaped macaroons, too :-)!)
- Bake for about 16 minutes, or until golden brown.
- Cool on cookie sheet for a few minutes, then transfer to cooling rack.
Notes
- Coconut milk is preferred as it is thicker, providing better texture, but almond or rice milk can be used as dairy-free alternatives.
- Use gluten-free flour blends such as sweet brown rice and millet for binding; for grain-free options, almond flour or coconut flour (1/2 tablespoon) can substitute.
- To make the chocolate version, add 2 tablespoons of cocoa powder to the coconut milk mixture before cooking; adjust quantity if splitting the batch for half chocolate and half vanilla.
- Sweetener options include stevia, erythritol, or coconut sugar, with specific conversions noted for low-carb or AIP needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Sodium | 23mg | 1% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
| Net Carbohydrates | 1g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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