Vegan Coconut Almond Macaroons

One of Three Quick & Easy Coconut Macaroon Recipes!

Coconut Almond Macaroons: This recipe is adapted from Wanda Beaver's 'Pie In The Sky'. Her dessert cookbook is so divine, we want to veganize all her recipes!

For Purists: We have quick & easy Plain Coconut Macaroons.

Chocolate Lover's Variation: on the above recipe for coconut macaroons, adapted from The Joy of Cooking.

Yield: 3 Dozen 2 inch Cookies

Total Prep & Cook Time: 60 min

Nutrition Data Per Serving, 19g: 79 calories, 7g carbohydrate, 5g fat, 16 mg sodium, 1g fiber, 2g protein, low Cholesterol, good source oManganese. Estimated glycemic load: 4

Ingredients:

1 cup icing sugar
2 cups finely shredded coconut
2 1/3 cups finely ground blanched almonds - use a spice grinder, small food processor, or stick blender jar attachment
1/4 tsp almond extract
1 Tbsp lemon zest (finely grated lemon peel)
2 1/2 Tbsp Ener-G Egg Replacer plus 2/3 cup of warm coconut milk*
*We used full fat coconut milk, but Lite would work too - it's the egg replacer that holds the cookies together

Cookie Directions:

Preheat oven to 325 F
Line 2 cookie sheets with parchment paper
Mix together the icing sugar, coconut, almonds, almond extract, and lemon zest
Whisk the egg replacer with the warm coconut milk until foamy
Stir the the egg replacer mixture into the coconut almond mixture until thoroughly mixed
Drop by spoonful onto cookie sheets
Bake 20 minutes or until golden
Allow to cool completely before removing from pan
The flavors in these cookies benefit if allowed time to develop. They are yummy the same day you make them and truly divine the next day
Try Plain and Chocolate Coconut Macaroons

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