Vegan Coconut Macaroons
Total time: 20 minutes
Serves: 14
Ingredients:
- 2-1/2 cups shredded coconut as fine as possible
- 3/4 cup Bob’s Red Mill Paleo Baking Flour
- 1/4 cup Nutiva Organic Coconut Manna
- 1/2 cup maple syrup
- Dash Redmond Real Salt Ancient Sea Salt
- 1 tsp. vanilla extract
- 2 tsp. SunButter Organic Sunflower Seed Butter
Chocolate drizzle
- 1/2 cup HU Kitchen Gems
Instructions:
- Preheat oven to 350°F. Grease or line a baking tray with baking paper.
- In a food processor, combine all ingredients. Blend until fine consistency, leaving some coconut shreds intact for texture and binding.
- Mold mixture into 14 evenly sized, firmly packed balls; arrange on prepared baking sheet.
- Bake 12-14 minutes, until golden around edges and slightly golden on top. Let cool.
- In a small pot over low to medium heat, melt chocolate, stirring constantly. Use a spoon to drizzle chocolate over coconut macaroons.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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