Vegan Coconut Macaroons
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 cups shredded UNSWEETENED coconut1/2 cup whole wheat flour1/4 tsp salt1/4 cup agave nectar (more if you want very sweet)1/2 cup water1 tsp Vanilla extract1/4 tsp Almond extract
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.
Number of Servings: 12
Recipe submitted by SparkPeople user STEPHISVENUS.
Nutritional Info 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
Member Reviews
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LEAHLIB02
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.