Egg Free Coconut Macaroons Recipe 445

EGG-FREE COCONUT MACAROONS

Steps:

• Preheat the oven to 350°F.
• Line a cookie sheet with parchment paper or prepare by greasing. (I use baking stones that require no pre-treating)
• In a heavy saucepan over medium heat, whisk together the coconut milk, sweetener, and salt.
• Add flour and stir completely
• Heat the mixture to a full boil and simmer for about two minutes or until thickened (if making chocolate version, add 2 tablespoons cocoa powder to the mixture)
• Remove from heat and stir in vanilla and coconut.
• Drop mixture by heaping teaspoonfuls onto the baking sheet. I used a cookie scoop to make things quick and less messy (and it makes nicely shaped macaroons, too :-)!)
• Bake for about 16 minutes, or until golden brown.
• Cool on cookie sheet for a few minutes, then transfer to cooling rack.

FIRST-PLACE COCONUT MACAROONS

Steps:

• In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

COCONUT MACAROONS - GLUTEN FREE; EGG FREE; DAIRY FREE

Steps:

• 1) In a medium bowl, whisk together dry ingredients.
• 2) Add honey, vanilla and milk to dry ingredients. Mix with a spoon until combined.
• 3) Scoop golf ball size-ish (a little smaller) balls onto a baking paper lined baking sheet.
• Make sure the mixture is packed in the scoop fairly well to help them stick together while baking.
• 4) Bake in a 350° (185 C) oven for 13-15 minutes or until bottoms are golden and tops start to get toasty brown spots.
• 5) Cool on baking sheets, placed on top of wire racks for 5 minutes.
• 6) Remove Baking paper with cookies still on it to the cooling rack to finish cooling completely.