Vegan Coconut Macaroons
Author:Homemade vegan coconut macaroons that are toasty and golden on the outside and sweet, moist, and chewy on the inside. Made with just 4 simple ingredients (plus a tiny pinch of salt) and naturally gluten-free!
Ingredients
- 2 packed cups (180 grams) finely shredded/desiccated coconut , not the larger, coarser shreds
- ½ cup (100 grams) sugar , white sugar, cane sugar, coconut sugar or brown sugar are all fine
- 5 tablespoons (37.5 grams) cornstarch , (cornflour in the UK)
- ¼ teaspoon fine salt
- ½ cup & 2 tablespoons (150 mls) canned coconut milk , full fat not light
INSTRUCTIONS
- Preheat oven to 325°F (162 °c) and line a baking tray with a silicone baking mat or parchment paper.
- To a medium sized mixing bowl, add the coconut, sugar, cornstarch and salt. Stir together really well.
- Be sure to stir your coconut milk well to combine the fatty layer at the top of the can.
- Gradually add the coconut milk, stirring as you go until the mixture is wet enough that you can squeeze it together in your hand and it stays mostly in one piece. You might not need all of the milk.
- With an ice cream scoop or cookie scoop that holds about 2 to 2½ tablespoons, scoop out the mixture, and press it in really tightly with your fingers or the back of a spoon or spatula to compact it. Then dollop it out gently onto the lined baking tray.
- Bake for 25 minutes, then remove from the oven and leave to cool on the tray. Don't try to move them because they need time to set and will be too fragile.
- Optional - See recipe notes for how to dip in chocolate.
NOTES
How to dip the macaroons in chocolate - Melt some dairy-free chocolate in a bowl over a pan of simmering water or really gently in the microwave. Then dip the bottom of each macaroon into the chocolate and place on a parchment paper or silicone mat-lined baking tray. Then pop in the fridge or freezer just until the chocolate is set. It will only take a few minutes. Or just drizzle it with a spoon over the top of each one.
How to store & freeze - Cool completely then store in an airtight container for up to 1 week at room temperature. No need to refrigerate unless you use the optional chocolate and the temperature is high enough to melt it. If so keep them in a container in the fridge. They also freeze well for up to 3 months.
NUTRITION
Serving: 1macaroon | Calories: 200kcal | Carbohydrates: 17g | Protein: 2g | Fat: 15g | Saturated Fat: 13g | Sodium: 87mg | Potassium: 137mg | Fiber: 3g | Sugar: 8g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
