Today it stormed like crazy, and we had a super lazy Sunday, so I thought I’d pump up our day by making these super easy, super moist & super delicious Vegan Coconut Macaroons. My favourite snack bar has always been Bounty, just one of the greatest combinations. Coconut & chocolate, after banana & chocolate, must be my favourite combination. Now that I’m trying to get fit, I’ve attempted to make fake bounties but the recipe isn’t perfected; however, I made these Coconut Macaroons and they turned out so good! There are 2 ways to make these and both methods produce amazingly scrumptious desserts.
These 6 ingredient Vegan Coconut Macaroons are AH-mazing! The process is so simple, put everything but the shredded coconut into a bowl. Then you either whisk it until it’s all well combined. Or you place all the ingredients into a small saucepan and on low heat whisk together until well combined (this will be less than 5 minutes).
Once you have whisked everything together, add the coconut and stir it in. The dosage may change a bit, you may have to judge this for yourself. For the ingredients I whisked dry, I added 2 cups of shredded coconut, and for the ingredients I whisked on the heat, I added 1.5 cups of shredded coconut. I think the right quantity for this recipe would be 1 3/4 cups, so that’s what I’ll put below. The important thing when you do this recipe is that the mixture is not too wet that you can’t mould it, and not too flaky that it doesn’t stick together.
Once you have the mixture, use a spoon or mini ice cream scooper to make balls. You can even use your hands to shape the mixture into balls. Just ensure not to leave it too loose. If you use your hands, make sure to get some mixture, give it a squeeze in your hand and then roll into a ball. Bake the macaroons in a pre-heated oven at 180 degrees for about 10-20 minutes until golden brown.
Now comes the fun part! CHOCOLATE. I mean you can eat these as they are, but I mean chocolate! Coconut and chocolate. I used white chocolate (which isn’t vegan) and dark chocolate (which was) but use anything you want. You can drizzle maple syrup, or agave, or eat them with raspberries, really anything you want.
This is a great snack/dessert, and so easy to make! If you make these make sure to tag me on Instagram #luluinn, I’d love to see your creations!
See you next time!
Ludovica
- 1 cup coconut milk (I used 90% coconut milk)
- ½ tbsp coconut sugar
- 2 tbsp coconut blossom syrup
- 1 tbsp flour (I used semiwhite for the dry mixture and wholewheat for the wet mixture)
- Pinch of salt
- 1 tbsp vanilla extract
- 1¾ cups shredded coconut
- White & Dark Chocolate (any and all chocolate) - you can also drizzle on honey, agave, maple syrup
- Add all ingredients for the mixture into a bowl or in a pan over low heat, except the shredded coconut
- Whisk until all ingredients are well combined
- Add in the shredded coconut and mix, make sure the mixture is not too wet and too flaky
- Mould into balls
- Cook in the oven at 180 degrees for about 10-20 minutes until golden brown
- Coat with whatever delicious ingredient you want
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