Coconut is one of my favourite things. Fresh coconut, dried, coconut milk, yum. And I've been wanting to make some variation of these vegan macaroons for too long. They're truly delicious. Lots of coconut flavour, incredibly soft, a bit chewy. Gluten free too! The original recipe had almond extract but I detest that fake almond flavour so just added more vanilla. I gave a bunch away and kept the rest in the freezer, and yes they are amazing from the freezer too. Oh and I made my own coconut butter! (Which is just pureeing unsweetened shredded coconut. Magic.)
I'm sending these to the cookie blog hop.
If this sounds good, you might also like:
Coconut Creme Brulee
Coconut Lemon Bundt Cake
Chocolate Oatmeal Coconut Cookies
Detox Blonde Macaroons
Adapted from Oh She Glows who adapted from Healthy Hoggin
Yield ~22 macaroons
2 2/3 cups shredded unsweetened coconut (or 1 cup coconut butter)
2 (additional) cups shredded unsweetened coconut
3/4 cup pure maple syrup
1 tbsp vanilla extract
1/2 tsp kosher salt
1. Preheat the oven to 300F and line a baking sheet with a non-stick mat or parchment. In a food processor, process 2 and 2/3 cups of shredded coconut for about 5-8 minutes until coconut butter forms. You will have to keep scraping down the sides of the bowl. Alternatively, you can use 1 cup of store bought coconut butter.
2. Once you have made the coconut butter, mix all ingredients together in a bowl.
3. Scoop about 1-2 tbsp of dough onto a baking sheet. You don’t have to leave much room in between as they do not spread out. Bake one sheet at a time for 25-28 minutes at 300F. Watch them closely after 22-23 minutes. The bottoms of my macaroons were golden in colour.
4. Allow the macaroons to sit for 30 minutes so they can firm up. If you do not do this, the macaroons will crumble, so this step is crucial! Store in the fridge or freezer.