Vegan Coconut Macaroons – Toasty coconut on the skin, soft and tender on the inside, and naturally sweetened with pure syrup,
These vegan macaroons are really a commomn snacks of all times! Loaded with simple coco-nutty goodness, vegan coconut macaroons are purely decadent, delicious, so easy to make! And if you dip them in chocolate,
They are like your favorite Almond Joy candy bars, cant resist
Truthfully, i used to be never quite keen on Almond Joy’s, but in cookie form – I’ll eat all day! And if you’re not a chocolate lover, be at liberty to eat them plain and straightforward. except for the last word decadent treat – the chocolate is that the thanks to go!
VEGAN COCONUT MACAROONS
- Bking Pan
- 2.5 cups unsweetened shredded coconut divided
- 1/2 cup almond flour
- 1/2 cup monk fruit sweetener or sweetener of choice
- 1/2 cup aquafaba
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- pinch of salt
- 1/2 cup vegan dark chocolate melted (for dipping)
- In a baking pan with parchment paper, take one cup of coconut and place it in the pre heat oven 350 F for 8-10 minutes. In a large bowl mix all the ingredients together including the toasted coconut and combined well. take a tbsp round cookie scoops and place on the baking sheet,bake for 18-20 minutes, Melt down 1/2 cup of vegan dark chocolate. When cookies are cool to touch, dip the bottoms in and place them on parchment paper, and put in the fridge to set for 5-10 minutes. If you're not dipping them chocolate they do not need to be refrigerated. Serve with your favorite non dairy milk and enjoy!