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Coconut Macaroons - egg-free

dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 9
Course: cookie
Ingredients Equipment Method

Ingredients
  

  • 100 g desiccated coconut
  • 50 g caster sugar
  • 20 g cornflour or custard powder
  • 1/2 tsp vanilla extract
  • 1 pinch salt
  • 60 ml dairy-free milk
  • 1 tbsp dairy-free margarine melted
  • 60 g dairy-free dark chocolate to coat

Equipment

  • 1 silicone mat or baking sheet covered with parchment

Method
 

  1. Preheat the oven to 165℃
  2. In a large bowl, mix together the coconut, sugar, cornflour and salt.
  3. pour in the milk and melted margarine, stir well to make a sticky dough.
  4. portion into nine equal sized pieces and squeeze together to make ball shapes. Place on the lined baking sheet or the silicone mat. If possible, place in the fridge for half an hour to firm up
  5. Bake for 20-25 minutes until nicely golden. Cool on a wire rack
  6. Melt the chocolate and dip the base of each macaroon into the chocolate, then drizzle a little over the top
  7. leave to fully set before eating