how many: 12 large or 24 small macaroons
how long: 12 min. not including baking & chocolate topping
ingredients:
- 1 cup soy or rice milk (preferably vanilla)
- 1/4 cup organic cane sugar
- 1/4 tsp salt
- 2 Tbsp. flour
- 1 tsp. vanilla
- 3 cups firmly packed shredded sweetened coconut
Preheat oven to 350.
Pour soy milk into a saucepan and bring to a boil over medium heat. Add cane sugar and salt. Whisk in flour.
Boil for about 2 min. and lower temperature to medium-low and cook until it is slightly thinner than pudding (about 5 min).
Remove from heat and stir in vanilla.
Mix in shredded coconut, combine well.
Drop rounded tablespoonfuls onto a parchment lined cookie sheet.
Bake for about 16 min. or until golden.
chocolate coating:
once macaroons are fully cooled & set, melt 3/4 cup of vegan chocolate* in a double boiler. Once melted, dip in the macaroons and place on parchment paper to set.
*most dark chocolate contains no dairy; check ingredient listings to be sure
Recipe source: vegweb.com
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