Egg-Free Coconut Macaroons
These Vegan Coconut Macaroons are perfect for anyone who is allergic to eggs or is avoiding eggs. They have both a low-carb and an AIP option.
Preheat the oven to 350°.
Line a cookie sheet with parchment paper or prepare by greasing. (I use baking stones that require no pre-treating)
In a heavy saucepan over medium heat, whisk together the coconut milk, sweetener, and salt.
Add flour and stir completely
Heat the mixture to a full boil and simmer for about two minutes or until thickened (if making chocolate version, add 2 Tablespoons cocoa powder to the mixture)
Remove from heat and stir in vanilla and coconut.
Drop mixture by heaping teaspoonfuls onto the baking sheet. I used a cookie scoop to make things quick and less messy (and it makes nicely shaped macaroons, too :-)!)
Bake for about 16 minutes, or until golden brown.
Cool on cookie sheet for a few minutes, then transfer to cooling rack.