Pure Plant Coconut Macaroons
Tasty Little Nut-free Macaroons
Tasty little nut-free macaroons, that are also good for those who are on gluten-free and dairy-free diets, that love the taste of coconut!
Tasty little nut-free macaroons, that are also good for those who are on gluten-free and dairy-free diets, that love the taste of coconut!
Prep Time
25 min
Difficulty
2
Serving Size
Makes 16
Equipment Needed
- Saucepan
- Wooden spoon
- Tablespoon
- Baking parchment
- Baking tray
Ingredients
- 80g Desiccated coconut
- 125ml Full-fat coconut milk
- 1 Tbsp. Coconut flour
- 2 Tbsp. Maple syrup
- ½ Tsp. Vanilla extract
- Pinch Salt
Method
Pre-heat the oven to 180ºC. Line a baking tray with baking parchment.
Stir all of the ingredients together in a saucepan over a medium heat until well combined. Continue to cook for 4-5 minutes until the coconut milk has been absorbed into the mixture and has thickened. Remove from the heat and set aside to cool slightly.
Scoop tablespoonfuls of the macaroon mixture onto the prepared baking tray, to form small domes, leaving a gap between each. Bake in the middle of the oven for 12-15 minutes, or until toasted and golden-brown at the edges.
Chef’s Tips
- Be sure to use maple syrup, NOT maple extract.
- These don’t keep too well, so best eaten on day of making.
- Do not use reduced fat coconut milk, the recipe needs the real deal to work!
Expert Tips
- Be sure to use maple syrup, NOT maple extract.
- These don’t keep too well, so best eaten on day of making.
- Do not use reduced fat coconut milk, the recipe needs the real deal to work!
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