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)

makes 12

• 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.