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Vegan Toasty Coconut Macaroons

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Craving something crunchy with coconut on the outside and soft and chewy on the inside?These special unique nutty, coconut cookies are perfect for the non-chocolate lovers and the chocolate lovers alike. To take them to the next level, dip them in chocolate for the ultimate combination. 

Can vegans eat macaroons?

 

Well, apparently after some adjustments, yes we can! As for store-bought varieties, it's not so likely and always best to check.

This recipe is free of:

  • Eggs 

  • Dariy

  • Gluten (optional) 

Tips to consider for best results: 

  • Use coconut that is shredded not uniform in size 
  • Use coconut that is very finely shredded, not too thick 
  • Use a ice cream scooper to help release the dough in a uniform size 
  • Make sure the balls are as condensed as possible 

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Have any questions or suggestions?This recipe is based from The Simple Veganista by Julia, but we loved them so much we just had to share! Show us your toasted treats below and let us know what you think! Feel free to share any other tasty vegan creations with our community on our ➡️Share A Recipe⬅️ page! Now let's get started with the baking!

Vegan Toasty Coconut Macaroons

Vegan Toasty Coconut Macaroons

Yield: 24
Author:
prep time: 15 M cook time: 25 M total time: 40 M

ingredients:

instructions:

How to Bake Toasty Coconut Macaroons

  1. Preheat oven to 350° F and line baking sheet with parchment paper.
  2. Mix together coconut flakes, coconut milk, maple syrup, almonds, vanilla, flour, and salt in a bowl until well combined.
  3. Scoop out dough into condensed rounded balls, about 1 tbsp each.
  4. Place on the baking sheet, leaving about one-inch space between cookies.
  5. Bake for 20-30 minutes, turn the sheet around halfway through, until golden brown on top. Let them cool and enjoy!
Cookies, Gluten-Free
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