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.
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Ingredients
- 2 cups unsweetened shredded coconut
- 1 cup coconut milk
- 4 Tbsp low carb sweetener (see notes for alternatives)
- 2 Tbsp gluten-free flour (use low-carb alternative if needed. See notes)
- 1 tsp vanilla extract
- 1/4 teaspoon salt
- cocoa powder (for the chocolatey version)
Instructions
- 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.