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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 72.3
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 98.9 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 1.0 g

View full nutritional breakdown of Vegan Coconut Macaroons calories by ingredient
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Vegan Coconut Macaroons

Submitted by: FORMFITATX
Vegan Coconut Macaroons

Introduction

No eggs? No problem. A great way to get healthy fat from coconut and so easy to make. Will please anyone who likes coconut; not just health foodies! You can absolutely use stevia instead of or in addition to the agave nectar. No eggs? No problem. A great way to get healthy fat from coconut and so easy to make. Will please anyone who likes coconut; not just health foodies! You can absolutely use stevia instead of or in addition to the agave nectar.
Number of Servings: 12

Ingredients

    1 1/2 cups shredded UNSWEETENED coconut
    1/2 cup whole wheat flour
    1/4 tsp salt
    1/4 cup agave nectar (more if you want very sweet)
    1/2 cup water
    1 tsp Vanilla extract
    1/4 tsp Almond extract

Directions

Combine dry ingredients. Mix wet ingredients in a large measuring cup, then add to dry and mix well. Use your hands to shape into little patties and place on a non-stick cookie sheet (or parchment/spray). Bake at 350F for 10-15 minutes or till golden brown. The cookies will be slightly crispy out of the oven and will soften after cooling. Reheat in the toaster to crisp up if you like 'em that way.

Number of Servings: 12

Recipe submitted by SparkPeople user STEPHISVENUS.






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  • Good
    1 of 1 people found this review helpful
    First thing, this recipe came out VERY runny. I doubled it when i made it and it made approx 20. I added extra coconut to it to make it more solid. Also i only had about half the amount of almond extract needed so i just used a little extra vanilla extract. Mine took about 25 minutes to cook and get - 6/23/11

    Reply from FORMFITATX (1/1/12)
    I'm sorry that happened. Is it possible you mismeasured something? Did you use finely shredded coconut? The dough should not be runny, but I've always used the same recipe and it's always been firm enough that a spoon will stand up straight in it.


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  • yeah this was WAY too watery. I added more almond flour + protein powder and vegan carob chips. also substituted the syrup for brown sugar. - 2/10/13

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