These Coconut Macaroons are a delightful treat for anyone following a vegan, gluten-free, or dairy-free diet. Made with just a handful of ingredients, these cookies are light, fluffy, and infused with a rich coconut flavor, complemented by a hint of vanilla. The dipped chocolate base adds a luxurious touch to each bite.
Why You'll Love This:
These macaroons are incredibly easy to make and require no complex techniques, making them perfect for beginner bakers or those with dietary restrictions. The combination of coconut and vanilla offers a tropical taste that is both refreshing and satisfying. Plus, their crispy exterior and soft, chewy interior make them utterly irresistible.
Perfect Occasion:
These macaroons are ideal for holiday gatherings, potlucks, or as a thoughtful homemade gift. They're also perfect for serving at tea parties or as a sweet snack that you can feel good about indulging in.
Decoration Tips:
Dipping the bottoms in melted chocolate not only adds flavor but also a visual appeal. You can use dark, milk, or white vegan chocolate depending on your preference. For a festive touch, sprinkle the chocolate with shredded coconut, colored sugar, or even edible glitter before it sets.
- Ingredients:
- 180 grams (2 cups) desiccated coconut or unsweetened shredded coconut
- 35 grams (1/4 cup) gluten-free flour or rice flour
- 120 ml (1/2 cup) coconut milk (well-stirred, at room temperature)
- 100 grams (1 cup) powdered sugar (or icing sugar)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt (combined total from ingredients list)
- Instructions:
- In a mixing bowl, combine the desiccated coconut, gluten-free flour, powdered sugar, and salt.
- Add the coconut milk and vanilla extract to the dry ingredients. Stir with a spatula until everything is well combined and the mixture is slightly sticky. Adjust the consistency with a little more coconut milk if necessary.
- Preheat your oven to 350°F (177°C) and line a baking tray with parchment paper.
- Use a 2-tablespoon scoop to portion out the macaroon cookies onto the baking tray. Press each scoop of dough firmly with your finger to compact it before placing it on the tray, ensuring the cookies are about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden.
- Remove the cookies from the oven and allow them to cool completely on the tray.
- Once cool, dip the bottoms of the macaroons in melted vegan chocolate and place them on parchment paper to let the chocolate set.
- Store the finished cookies in an airtight container for up to one week.
Enjoy these simple yet exquisite Coconut Macaroons, a perfect treat that's as enjoyable to make as they are to eat!