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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:
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Preheat oven to 350 degrees F. Grease or line baking tray with baking paper.
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In food processor, combine all ingredients. Blend until fine consistency. Leave some coconut shreds in-tact so the mixture has texture and sticks together well.
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Mold mixture into 14 evenly sized, firmly packed balls; arrange on prepared baking sheet.
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Bake 12-14 minutes, until golden around edges and slightly golden on top. Let cool.
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In small pot over low to medium heat, melt chocolate, stirring constantly. Use 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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