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Vegan Coconut Macaroons

Vegan Coconut Macaroons

Tatyana
Fluffy and packed with coconut flavour, these macaroons are a go-to for a quick treat.
5 from 1 vote
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Course Dessert
Total Time 25 minutes
Servings 20

Ingredients
  

  • 50 g all-purpose flour
  • 75 g white granulated sugar, make sure it’s vegan
  • 1 ½ tsp baking powder
  • pinch of salt
  • 160 g full fat coconut milk
  • 180 g fine shredded coconut, unsweetened

Instructions
 

  • Preheat your oven to 165°C or 330°F and line a baking sheet with parchment paper or a silicone mat.
  • Whisk together the flour, sugar, baking powder and salt. Then add the coconut milk and whisk until smooth.
  • Stir in the shredded coconut until it’s all coated and you have an even mixture.
  • If your mixture is quite soft, stick it in the fridge for 30 minutes. If not, portion it with a 2tbsp scoop onto your prepared baking sheet. If you want to add chocolate, fill half your scoop with batter and place 2 to 3 chocolate chips or a chocolate chunk in the middle then finish it off with more batter. Make sure there are no cracks where the chocolate might melt out.
  • Bake for 15 to 20 minutes or until lightly golden and place them on a wire rack to cool.

Notes

  • *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
  • I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
  • The finer your shredded coconut is the more pillowy your macaroon will be. If that’s what you want you can place the quantity of shredded coconut in a food processor and pulse a few times to make it finer.