Vegan coconut macaroons are done quickly, smell exquisitely like coconut and aren’t as hard to digest as farinaceous cookies. Also they are gluten free and are popular Christmas cookies, especially for people who have a gluten intolerance. And you really don’t need any eggs!
For decorating purposes, you can push slivered almonds onto each macaroon or cover half of each macaroon with chocolate coating after baking.
|200 g||coconut flakes|
|4 Tbsp||soy flour|
|2 Tbsp||coconut oil|
- 1Mix coconut flakes, sugar and 1 pinch of salt in a bowl
- 2Melt coconut oil and mix with soy flour and water. Add the previous ingredients and mix well. The dough is very crumbly, but should not be too dry
- 3Form coconut macaroons firmly with the help of two teaspoons and give them on a baking tray with baking paper
- 4Bake at 180 °C oven middle for ~ 8 minutes. After that, take the coconut macaroons from the plate and allow them to cool down