Calling all coconut fans! You’re in for a treat, with my vegan coconut macaroons!
They’re gluten free
, refined sugar free, oil free
, and taste exceptional! Plus, you only need 6 ingredients, and 5 minutes to spare, and before you know it, you’re already popping them into the oven.
These golden brown,
vegan coconut macaroons, are crispy
on the outside, and super soft
, and moist
on the inside! They’re naturally sweet
, and have a hint of lemon, in every bite. Plus, they passed the tasting test, with flying colors!
A few years ago, when I was working in a Jewish Bakery, every year, around Passover, we’d make hundreds of these. Yes, hundreds!
And I remember, when piping them, at one stage, I was sure my hand was about to fall off. So, you can understand why I hesitated to whip up a vegan version
When I finally decided to go for it, they turned out better than expected! These coconut macaroons are a piece of cake to pipe, they’re not too sweet, and worth every bite!
🙂 So, let’s whip up a batch, and see for yourself!
What you’ll need
makes 20 vegan coconut macaroons
1 Cup (80 gr) of Shredded Coconut
1 Teaspoon (2 gr) of Vanilla Essence
1/2 Cup (100 gr) of Coconut Milk
2 Teaspoons (12 gr) of Gluten Free Corn Starch
1/4 Cup (75 gr) of Maple Syrup
1/2 Teaspoon of Lemon Zest
Let’s Whip Up Some Vegan Coconut Macaroons
Preheat the oven to 320 degrees F (160 C).
Place 2 tablespoons of the coconut milk into a small bowl, along with the corn starch, and mix, until there are no lumps.
Add the remaining coconut milk into a small pot, along with the vanilla, maple syrup, and lemon zest, whisk, and bring to a boil.
Next, add the corn starch mixture into the pot, constantly whisking, until your cream starts to thicken, and bubble. Finally, take it off the heat, add the shredded coconut, and with a spatula, mix well, until all that goodness is combined.
Transfer your coconut macaroon mixture into a piping bag, with a large icing tube tip piping nozzle, and evenly pipe 20 vegan coconut macaroons. Next, pop them into the oven, until they’re golden brown on the outside, around 10 – 15 minutes, depending on your oven. The deeper the color, the crispier they’ll be! 🙂
These coconut macaroons are best enjoyed fresh out of the oven, so when they’re ready, take them out, let them cool down, and dig in! 🙂
Can’t wait to hear what you all think of these! If you make them, be sure to tag me on Instagram, @lets_brighten_up, so I can see how gorgeous your vegan coconut macaroons turned out! 🙂
Remember, sharing is caring
Want another sweet treat that’s super easy
to whip up? Check out my no bake Chocolate Bliss Balls
. They’re gluten free, oil free, vegan, and will satisfy
all your chocolate cravings
, the healthier
Until next time,
Have A Bright Day xx