Serves: 48 macaroons
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.