One of the dessert recipes that demands minimal effort and triggers enthusiastic devouring in our home is vegan coconut macaroons. With just a handful of ingredients and a mixing bowl, you can have a delightful, sweet treat or dessert ready in around 20 minutes.
Substituting refined sugar with maple syrup, these macaroons become my top choice when I want something sweet. Although the original recipe includes lemon rind, you can easily swap it with orange rind or a few teaspoons of your favorite flavored essence. I have also experimented with adding matcha powder, and the result is delightful!
So, dig out that bag of shredded coconut that's been tucked away in the depths of your pantry and put it to good use with this macaroon recipe. Be warned, 20 macaroons looks like a lot but these won't last long.
INGREDIENTS Makes about 20
4 cups unsweetened finely shredded coconut
2/3 cup blanched super fine almond flour 8 tablespoon unrefined coconut oil, melted
4 tablespoon pure maple syrup
large pinch of salt (I prefer salt flakes)
3 teaspoons pure vanilla extract
Zest of one lemon (optional)
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TO MAKE
1.   Preheat oven to 175 degrees C. Line a baking tray with baking paper.
2.   In a medium-sized mixing bowl, whisk together the dry ingredients and rind: shredded coconut, almond flour and salt.Â
3.   Add the wet ingredients —melted coconut oil, maple syrup, and vanilla extract and stir well.
4.   To form the macaroons pack the mixture into a measuring tablespoon or a small retractable ice cream scoop to create mounds of the mixture. If using a tablespoon, gently nudge the mixture out of the spoon with two fingers and place on the cookie sheet.  Re-form the mounds by hand if they start to fall apart.Â
5.   Bake for 8-10 minutes or until the edges become golden brown.
6.   Remove from the oven and let the macaroons cool fully at room temperature.
7. Enjoy!
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