Description
Simple recipe for chewy, sweet vegan coconut macaroons.
Ingredients
Scale
- 1 (14 ounce) can full-fat coconut milk, chilled overnight
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups unsweetened shredded coconut
- 1/2 cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Open the chilled can of coconut milk without shaking it. Scoop out the thick cream from the top into a medium saucepan. Reserve the watery liquid for another use.
- Add the sugar, vanilla extract, and salt to the coconut cream in the saucepan. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is warm, about 5 minutes. Do not boil.
- Remove the saucepan from the heat. Stir in the shredded coconut and flour until just combined.
- Drop rounded tablespoons of the mixture onto the prepared baking sheet, forming small mounds.
- Bake for 15 to 20 minutes, or until the edges are golden brown.
- Let the macaroons cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can lightly toast the macaroons for the last 2 minutes under the broiler, watching carefully to prevent burning.
- Store cooled macaroons in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 150
- Sugar: 18g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan, coconut, macaroons, dessert, sweet, dairy-free, egg-free