You may have noticed that I do quite like coconut (but only in sweet recipes, I have yet to find a savoury coconut dish that I love) so coconut macaroons had to be on the ‘to try’ list. Since coconut gives a dish a nutty twang it is a useful substitute for a nut vibe in a recipe.
These are certainly very coconutty and work really well with a coating of chocolate, but it really isn’t necessary if you prefer them plain. Also, they somehow manage to be totally fat-free. I think that means you can have an extra one!
Coconut Macaroons (dairy-free, egg-free, nut-free, soya-free, sesame-free, fat-free, vegetarian and vegan)
- 1/2 cup sugar
- 1/4 cup oat milk
- 1 tbsp golden syrup
- 1 tsp vanilla essence
- pinch of salt
- 1 1/2 cups desiccated coconut
- 1/2 cup plain flour
- optional: 40g dairy-free chocolate
- optional: 1 tsp dairy-free spread, such as Pure
– Preheat the oven to 180 degrees centigrade/Gas mark 4
– Line a baking sheet with parchment
– Stir together the sugar, oat milk, syrup and vanilla.
– Stir in the coconut and mix to combine.
– Sift in the flour and stir until well mixed.
– Scoop tablespoon sized balls onto the baking sheet. The mix is fairly sticky so I decided to make quenelles and then slightly flatten.
– Bake for 15 minutes, until lightly golden around the edges.
– Cool on the baking sheet, then transfer to a wire rack.
– If liked, melt together the chocolate and dairy-free spread. Stir until smooth and gooey. Spread over the macaroons, however you wish.
– Leave to set and then store in an airtight container.