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Vegan Cookies: Plain or Chocolate Coconut Macaroon

Divine, quick & easy coconut cookie, adapted from The Joy of Cooking

This quick easy vegan cookie recipe comes very close to the coconut macaroons many remember from pre-vegan days.

If you love coconut macaroons, you'll also love Coconut Almond Macaroons, adapted from Wanda Beaver's 'Pie In The Sky' dessert cookbook.

Total Prep and Cook Time: 45 minutes

Yield: Eighteen 2 inch cookies

Nutrition Data, 28g Serving: 96 cal, 10g carb, 6g fat, 45mg sodium, 2g fiber, 1g protein, low Cholesterol. Estimated glycemic load 5

Printable Recipe: Click the print button in your browser to print JUST the recipe

Ingredients:

3 cups unsweetened shredded coconut
1/3 cup icing sugar
3/4 cup full fat coconut milk
2 Tbsp Ener G-Egg Replacer
2 tsp almond or vanilla extract

Cookie Directions:

We found that vegan coconut macaroons are somewhat crumblier than macaroons made with eggs, which is why we used lots of egg replacer.

Preheat oven to 325 F
Line 1 cookie sheet with parchment paper
Mix coconut with icing sugar
Whisk Ener-G Egg Replacer & extract into coconut milk
Pour milk mixture into coconut mixture and mix thoroughly
Drop by spoonful onto cookie sheets (a 2 Tbsp cookie scoop helps make uniform sized, perfectly round cookies
Bake 20-25 minutes until golden
Allow to cool completely before removing from pan
Chocolate Lover's Variation: Add 3 Tbsp cocoa powder to the coconut mixture, otherwise make the cookie recipe as directed
And don't forget to try Coconut Almond Macaroons!