Vickys Coconut Macaroons, Gluten, Dairy, Egg & Soy-Free

Coconut macaroons originated in Italy and are traditionally made with egg whites, but this recipe is a vegan and allergy-friendly version.

This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 6.

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Vickys Coconut Macaroons, Gluten, Dairy, Egg & Soy-Free

Cooking Method: Baking Cuisine: International Courses: Anytime, Dessert, Snack Recipe Keys: Gluten Free Vegan

Difficulty: Beginner Prep Time 15 min Cook Time 15 min Total Time 30 mins

Servings: 12 Calories: 1800

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Shredded coconut
• ¹⁄₂ cup Granulated sugar
• 2 tablespoon Cornstarch
• ¹⁄₄ teaspoon Salt
• ¹⁄₄ cup Coconut milk
• ¹⁄₂ teaspoon Vanilla extract

Instructions

1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, granulated sugar, cornstarch, and salt.
3. Add the coconut milk and vanilla extract to the bowl and mix until well combined.
4. Use a cookie scoop or tablespoon to portion the mixture into 12 equal-sized mounds on the prepared baking sheet.
5. Bake for 15 minutes, or until the macaroons are golden brown.
6. Remove from the oven and let cool on the baking sheet for 5 minutes.
7. Transfer the macaroons to a wire rack to cool completely before serving.
8. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 9g14%

Total Carbohydrate 18g6%

Sugars 14g

Protein 1g2%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.