I recently stumbled across this amazing coconut almond macaroon on a wedsite called savvy vegetarian .I have tried this recipe a few times with great success , each time altering and tweeking till I had the best final product ( to the agreement of all who tried them ) . I added some coconut extract and switched from ground almonds to almond paste , this gave the macaroon a more moist , chewy texture . I added a little salt and baked them in mini muffin tins to hold their shape better ……just delicious success !
Makes 2 dozen
Photograph by Rahul Mahtani
1 cup powdered sugar
2 cups shredded sweetened coconut
1 eight ounce can almond paste ( Solo makes a great one )
1/4 tsp almond extract and 1/4 tsp coconut extract
1/4 tsp salt
2 1/2 tbs EnerG egg replacer plus 2/3 cup warm coconut milk
Preheat oven to 325 degrees F and grease 24 small muffin or line with paper liners for a more festive look
Mix together the powdered sugar , coconut , almond paste , extracts and salt.
whisk the egg replacer and warm coconut milk till frothy.
Stir the wet ingredients into the dry ingredients . Mix throughly.
Using a tablespoon cookie scoop , drop spoonfuls of mixture into the prepared pans .
Bake for 17 to 18 minutes , until lightly golden .
Cool in pan . serve
Filed under: Desert, Eggless, Vegetarian | Tagged: easy chewy delicious, Eggless coconut macaroons, Eggless cookies, eggless dessert, savvy vegetarian, Vegan coconut almond macaroons | Leave a Comment »
