Toasty Coconut Macaroons

Posted on December 12, 2015 by Ashley Garver

Serves: 48 macaroons



  • 1/2 cup non dairy milk (we found 1/4 cup Rebel Kitchen Chocolate Mylk and 1/4 cup full fat coconut milk worked great!)
  • 2 tbsps brown rice, maple or agave syrup
  • 2 tsps vanilla extract
  • 1 tsp salt
  • 3 cups unsweetened shredded coconut (unsweetened)
  • 3/4 cup coconut flour



    Preheat your oven to 350F. In a medium bowl mix the sugar, non-dairy milk, syrup, vanilla extract and salt. Mix in the shredded coconut.

    Add the flour to bowl containing wet ingredients and mix with spoon until well incorporated. The dough will be thick and you'll probably need to mix with your hands (get 'em dirty!). Continue mixing until well blended.

    Form the mixture into 1 inch balls and place them on a lightly oiled or parchment paper lined cookie sheet. These macaroons will not flatten during baking. So if you prefer your macaroons as balls, leave them intact on the baking sheet in ball form. If you prefer them flat, make sure to flatten them accordingly.

    Bake for 10 minutes. Be careful not to overcook. Keep a eye on the bottoms.

    This recipe makes about 20 Vegan Coconut Macaroons.

    Posted in dairy free, gluten free, vegan, yummy things