Easy, Vegan Macaroons

Easy, Vegan Macaroons

Servings: 2 dozen

Ingredients:

• 1–1/2 cups unsweetened almond milk (can substitute regular milk, if desired)
• 2 tablespoons Virgin Coconut Oil
• 2 tablespoons Coconut Cream Concentrate
• 4–6 tablespoons whole sugar, depending on your taste
• 1 tablespoon organic cornstarch
• 1 tablespoon coconut flour
• 2 cups shredded coconut
• 1/2 cup coconut flakes
• 2 teaspoons vanilla
• 1/2 teaspoon almond extract
• 1/2 teaspoon Himalayan Salt
• 24 whole almonds or walnut halves for garnish
• coconut oil for greasing pans

Directions:

Preheat oven to 400 degrees.

Heat milk of your choice, oil, Coconut Cream Concentrate, and sweetener of your choice on low until melted. Add cornstarch and coconut flour and whisk until smooth. Add milk mixture to all other ingredients in a large bowl and mix. Spoon batter in mounds about the size of 2 tablespoons onto cookie sheets well greased with coconut oil. Top with nuts and bake for 15–20 minutes or until golden brown on tops and edges. Let cool before serving. Makes about two dozen.

Note: Sugar can be substituted with honey or xylitol. Use about 3 tablespoons of either one.

Recipe submitted by: Kai, Lakeport, CA.

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