Vegan Coconut Macaroons

Whole New Mom - https://wholenewmom.com

Course: Dessert, Snack

Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, Vegan

Keyword: keto macaroons, keto vegan macaroons, vegan coconut macaroons, vegan macaroons

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 58kcal

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°F.
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.

Dairy-free Milk Options: Rice milk or almond milk would work as well as coconut milk, but coconut milk is thicker and will result in a better finished product. See Easiest Coconut Milk for a homemade option.

Flour Options: See my post on Gluten-Free Baking Tips for help with gluten-free flour - I used a mix of sweet brown rice and millet. Sweet rice adds a bit of "stickiness" to your gluten-free baked goods. Use organic almond flour if grain free. This also makes this recipe an "S" on the Trim Healthy Mama plan. Substitute 1/2 tablespoon organic coconut flour for AIP.

Chocolate Variation: If making the chocolatey version, use 4 tablespoons of either cocoa/carob for the whole batch. Use 2 tablespoons if you split the batch in half and make half vanilla and half chocolatey.

Sweetener: If you'd prefer to use a different sweetener, you can use 1/16 teaspoon stevia extract, or 5 1/3 tablespoon erythritol for low carb, or 4 tablespoons coconut sugar for AIP. If you'd like to substitute in a liquid sweetener, see this post on how to substitute sweeteners. If using regular sugar, use 4 tablespoons.